Post by blondmama on Oct 8, 2013 0:05:02 GMT -5
Lemon Cherry Pudding Cakes
Ingredients:
4 egg whites
Stevia to taste
2tsp. Lemon zest
3tbsp. Lemon juice
1 tsp. Olive oil
5tbsp. Oat Meal Flour or Coconut Flour
1/4tsp. Salt
1/8tsp. Nutmueg
3/4c. Almond milk
Approximately 20 fresh or frozen cherries
*If cherries are frozen make sure they are thawed before cooking*
Directions
1. Preheat oven to 375 degrees. In a kettle or small pot, bring 4 cups water to boil. In a large bowl, beat 2 egg whites, stevia, lemon zest, lemon juice, and oil with an electric mixer at medium speed just until smooth. In a separate large bowl, combine flour, salt, and nutmeg. Gradually add flour mixture and milk to the whites, alternating between each, beat well between additions.
2. In a small bowl, beat 2 egg whites until stiff peaks form. With a rubber spatula, gently fold egg whites into the lemon mixture until combined and no white streaks remain,
3. Place 4- 6oz. Ovenproof ramekins or dessert cups in a 9 inch square baking pan with tall sides. Spoon cherries and lemon mixture into ramekins, dividing evenly,
4. Carefully pour boiling water into bottom of the baking pan until water reaches halfway up sides. Bake for 30 minutes or until tops are lightly browned. Remove from oven and transfer ramekins to a cooling rack for 10 minutes If desired, sprinkle with additional nutmeg.
*The lemon mixture should be runny even after you add the oat meal flour. It is supposed to be more pudding like. I added more than the recipe called for when I first made this. It was still good but I wouldn't add add more than the 5tbsp. it calls for again.*
*If you would like to make this an S dessert. You want to use the coconut flour, instead of cherries use strawberries, and replace the two egg whites that are apart of the lemon mixture for 2 egg yolks. Not sure if it makes it a FP but to be on the safe side consider it a S dessert.*
I have not tried making it a S dessert but the variation is so minor from the original recipe that I think it is safe to say that it should be fine.
Ingredients:
4 egg whites
Stevia to taste
2tsp. Lemon zest
3tbsp. Lemon juice
1 tsp. Olive oil
5tbsp. Oat Meal Flour or Coconut Flour
1/4tsp. Salt
1/8tsp. Nutmueg
3/4c. Almond milk
Approximately 20 fresh or frozen cherries
*If cherries are frozen make sure they are thawed before cooking*
Directions
1. Preheat oven to 375 degrees. In a kettle or small pot, bring 4 cups water to boil. In a large bowl, beat 2 egg whites, stevia, lemon zest, lemon juice, and oil with an electric mixer at medium speed just until smooth. In a separate large bowl, combine flour, salt, and nutmeg. Gradually add flour mixture and milk to the whites, alternating between each, beat well between additions.
2. In a small bowl, beat 2 egg whites until stiff peaks form. With a rubber spatula, gently fold egg whites into the lemon mixture until combined and no white streaks remain,
3. Place 4- 6oz. Ovenproof ramekins or dessert cups in a 9 inch square baking pan with tall sides. Spoon cherries and lemon mixture into ramekins, dividing evenly,
4. Carefully pour boiling water into bottom of the baking pan until water reaches halfway up sides. Bake for 30 minutes or until tops are lightly browned. Remove from oven and transfer ramekins to a cooling rack for 10 minutes If desired, sprinkle with additional nutmeg.
*The lemon mixture should be runny even after you add the oat meal flour. It is supposed to be more pudding like. I added more than the recipe called for when I first made this. It was still good but I wouldn't add add more than the 5tbsp. it calls for again.*
*If you would like to make this an S dessert. You want to use the coconut flour, instead of cherries use strawberries, and replace the two egg whites that are apart of the lemon mixture for 2 egg yolks. Not sure if it makes it a FP but to be on the safe side consider it a S dessert.*
I have not tried making it a S dessert but the variation is so minor from the original recipe that I think it is safe to say that it should be fine.