Mandarin Orange Pudding Cake
(11-ounce) can mandarin oranges sections, drained
cup granulated sugar
cup all-purpose flour
tablespoon grated orange peel
teaspoon ground nutmeg
tablespoons lemon juice
tablespoon butter-oil blend, melted
egg yolks, beaten
2 (6-ounce) containers orange or lemon reduced-fat yogurt
cup fat-free milk
oven to 350 degrees. Lightly coat 8-inch square baking dish with nonstick
cooking spray. Arrange orange sections in bottom.
sugar, flour, orange peel and nutmeg in medium bowl. Stir in lemon juice and
butter-oil blend. Add egg yolks, yogurt and milk; mix well.
egg whites in large bowl with electric mixer at high speed until stiff peaks
form. Gently fold egg whites into yogurt mixture until blended.
batter over fruit in baking dish. Place dish in 13x9-inch baking dish. Pour hot
water into large pan around baking dish to depth of 1 inch. Bake 40 minutes or
until top is golden brown.
baking dish from larger pan; cool on wire rack 20 minutes. Spoon into dessert
dishes. Makes 9 servings.