Lemon Cake Pudding - cooking recipe

Ingredients

1 1/3 c. sugar
1 1/2 Tbsp. grated lemon rind
1/3 c. lemon juice
2 c. skim milk
vegetable cooking spray
1/3 c. all-purpose flour
1/2 c. egg substitute
6 egg whites

Preparation

Combine first 5 ingredients.
Gradually stir in milk.
Beat egg whites at high speed with electric mixer until stiff but not dry.
Fold into lemon mixture.
Pour into 8 (10 ounce) custard cups, coated with cooking spray.
Place cups in a large shallow pan.
Add hot water to depth of 1-inch into pan.
Bake at 350\u00b0 for 35 minutes or until edges are brown.
Serves 8.