Lemon Sponge Pie Tiramisu Pudding
Request From: [email hidden] (Katy) I am looking for a
light and fluffy dessert. Something which is easy to fix and
not too many calories.
Lemon Sponge Pie
3 tablespoons butter, softened 1-1/4 cups sugar 4 eggs,
separated 3 tablespoons flour dash of salt 1 1/4 cups milk
grated peel of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons) 1 unbaked 9-
inch pie shell
Preheat oven to 375. In large mixing bowl, cream together
butter and sugar until light and fluffy. Beat in egg yolks,
flour, salt, milk, lemon peel and lemon juice. In small bowl
with clean beaters beat egg whites until stiff but not dry.
Gently fold whites into the first mixture. Pour mixture into
pie shell.
Bake in 375 oven for 5 minutes; reduce heat to 300 and bake
for 45 minutes longer or until top is golden. A wooden pick
inserted in center should come out clean. Cool lemon sponge
pie on rack. Lemon Sponge Pie Serves 8.
Tiramisu Pudding
Servings: 12
2/3 cup free fat free Suisse mocha flavor coffee mix (like
General Foods International Coffee), divided 2 tablespoons
hot water 1 - 3 ounce package lady fingers, split 2-1/2
cups cold skim milk, divided 1 - 8 ounce tub fat free
cream cheese 2 packages (4-serving size each) vanilla
flavor fat free, sugar free instant pudding & pie filling
1 cup thawed light whipped topping
Dissolve 1 tablespoon of the flavored instant coffee in hot
water in small bowl; sprinkle over ladyfingers. Line bottom
and side of shallow 2-quart dessert dish with ladyfingers.
Place 1/2 cup of the milk, cream cheese and remaining
undissolved flavored instant coffee in blender container and
cover. Blend on medium speed until smooth. Add pudding mixes
and remaining 2 cups milk; cover. Blend on medium speed
until smooth. Carefully pour into lined bowl. Top with
whipped topping. Refrigerate at least 3 hours or until set.
Just before serving, sprinkle with additional undissolved
flavored instant coffee, if desired.
Source: Low Fat Lifestyle.com
from me to you [email hidden] Linda in Tennessee
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