Lemon-Mango Pudding Cake
Recipe from Diabetic Living

The scent of this fruit-filled cake will whet your appetite as it bakes. Fortunately you don't have to wait until it cools to enjoy.


Lemon-Mango Pudding Cake

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Servings: 9 servings
Prep Time: 25 mins
Total Time: 1 hr 5 mins
Related Categories: Cake, Desserts, Diabetic, Diabetic Desserts, Healthy Dessert, Healthy Dishes, Heart Healthy, Heart Healthy Desserts, Lemon Cake, Lemons, Lunch Desserts, Mangos, Pudding Cake
 
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Ingredients
  •  
    Nonstick spray coating
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  • 1 
    mango, peeled, seeded, and chopped
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  • 2/3  cup
    sugar
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  • 1/4  cup
    all-purpose flour
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  •   Dash
    salt
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  • 2  tablespoons
    lemon juice
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  • 1  tablespoon
    margarine or butter, melted
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  • 3 
    egg yolks
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  • 1 
    8-ounce carton low-fat lemon yogurt
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  • 1/2  cup
    fat-free milk
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  • 3 
    egg whites
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  •  
    Mango wedges and/or raspberries (optional)
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Directions
1.
Lightly coat a 2-quart square baking dish with nonstick cooking spray; arrange chopped mango in the bottom of the dish. Set aside.
2.
In a large bowl combine sugar, flour, and salt; stir in lemon juice and melted margarine or butter. In a medium bowl beat egg yolks thoroughly with a rotary beater; beat in yogurt and milk. Add to lemon mixture; stir to combine.
3.
In a medium mixing bowl beat egg whites with an electric mixer on medium speed about 1 minute or until soft peaks form. Beat on high speed until stiff peaks form; fold into lemon mixture. Carefully spoon batter over mango in prepared dish.
4.
Place baking dish in a larger pan on the oven rack. Pour hot water into larger pan around baking dish to a depth of 1 inch. Bake in a 350 degree F oven about 40 minutes or until set. Cool on a wire rack for 30 minutes. Serve warm. If desired, garnish each serving with mango and/or raspberries. Makes 9 servings.
Nutrition information
Calories 152, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 72 mg, Sodium 73 mg, Carbohydrate 27 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 22%, Vitamin C 13%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Other Carbohydrate 1.5, Medium-Fat Meat .5. Percent Daily Values are based on a 2,000 calorie diet
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