Diabetic Lemon Pudding Cake - cooking recipe

Ingredients

3 eggs
2 tsp. grated lemon rind
1/4 c. lemon juice
1 1/2 c. skim milk
8 pkg. Sweet 'N Low
1/4 c. flour
1/8 tsp. salt

Preparation

Preheat oven to 325\u00b0.
Separate eggs, placing whites in large bowl.
With electric mixer at high speed, beat egg whites until stiff peaks form.
Set aside.
Add lemon peel and juice to egg yolks; with same beater at medium speed, beat until well blended. Add milk; beat at low speed 1 minute.
Add sweetener, flour and salt.
Beat at low speed just until smooth.
Fold into egg whites. Turn into 6 custard cups.
Place in baking pan.
Pour water to 1 inch depth around cups.
Bake 40 to 45 minutes or until lightly brown on top.
Serve warm or cold.