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* Suggested oils in recipes to be used are Grape Seed oil, Olive oil, Flaxseed oil, Safflower oil

LEMON PUDDING
Serves 4

Recipe from
Leanne Ely C.N.C.
Approx. Cooking Time
45 minutes

2 egg yolks
1 cup skim milk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon butter -- melted
1/3 cup honey -- divided
1/4 teaspoon baking powder
1/8 teaspoon salt
2 egg whites
cooking spray

Calories 244, 6 grams from fat, (19% calories from fat); 5g Protein; 45g Carbohydrate; 107mg Cholesterol; 223mg Sodium

Beat egg yolks at high speed of an electric mixer until thick and pale (about 2 minutes). Gradually add skim milk, lemon rind, lemon juice, and melted butter; beat well. Combine half the honey, flour, and next 2 ingredients. Add flour mixture to egg yolk mixture, and beat well. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add remaining 1/3 cup honey, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Pour mixture into a 1-quart casserole coated with cooking spray (use a sprayer and fill it yourself with good, quality cold pressed oil), and place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch. Bake at 375 degrees for 45 minutes or until top is set. Remove dish from water, and serve warm.

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