Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1997

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Beat egg whites at medium-high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.

  • Beat 1/2 cup sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add flour, rind, juice, rosemary, and salt, and beat well. Add egg yolks and milk, and beat well. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into 6 (6-ounce) custard cups coated with cooking spray. Place cups in a baking pan, and add hot water to pan to a depth of 1 inch. Bake cakes at 350° for 45 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar.

Nutrition Facts

222 calories; calories from fat 29%; fat 7.2g; saturated fat 2g; mono fat 2.9g; poly fat 1.6g; protein 5.9g; carbohydrates 34.4g; fiber 0.2g; cholesterol 113mg; iron 0.7mg; sodium 113mg; calcium 92mg.
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