Lemon Cake Pudding

Ingredients

• 3 eggs, separated
• 2 teaspoons grated lemon peel
• 1/4 cup lemon juice
• 1 1/2 cups low-fat milk
• 1/4 cup sifted all-purpose flour
• 8 packets Sweet 'N Low
• 1/8 teaspoon salt

Preparation

Preheat oven to 325F. In deep bowl, beat egg whites with electric mixer at high speed until stiff peaks form. Set aside. Add lemon peel and juice to egg yolks. Beat at medium speed until well blended. Add milk and beat at low speed 1 minute. Add flour, Sweet 'N Low, and salt; blend until smooth. Fold in egg whites by hand. Pour into 6 custard cups. Place cups in baking pan; add hot water to fill pan 1 inch. Bake 40 to 50 minutes, or until lightly browned on top. Serve warm or chilled.