Ingredients
| Quantity | Ingredients |
|---|---|
| 1/3 cup | granulated sugar |
| 1 tbsp | extra-light olive oil |
| 1 1/2 tsp | unsalted butter, at room temperature |
| 2 tsp | grated lemon zest |
| 2 | large eggs, separated |
| 3 tbsp | all-purpose flour |
| 1 cup | 1% milk |
| 1/4 cup | fresh lemon juice |
| 1/8 tsp | salt |
| 3/4 cup | fresh raspberries |
Directions
1. Preheat oven to 350ËšF. Lightly oil bottom and sides of six 6-ounce custard cups. 2. In large mixing bowl, combined granulated sugar, oil, butter, and lemon zest. Beat until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat in flour alternately with milk and lemon juice. 3. In medium mixing bowl, beat egg whites and salt until stiff peaks form. Gently fold egg whites into batter and spoon batter into prepared custard cups. 4. Set cups in 9- x 14-inch baking pan. Pour in hot water to come 1/2 inch up sides of cups. Bake 30 minutes or until puffed and a toothpick inserted in the center comes out slightly moist. 5. Remove cups from water bath. Cool to room temperature, then refrigerate until well chilled, about 1 hour. To serve, dust top with confectioners' sugar and sprinkle berries on top. Makes 6 servings. Nutritional Information per serving: 141 calories, 5.4g total fat, 1.7g saturated fat, 1.3g dietary fiber, 4g protein, 20g carbohydrate, 75mg cholesterol, 91mg sodium.
Source: www.wholehealthmd.com