Pumpkin pie is a classic Thanksgiving dessert. Want to add some other options? Try these three.
- Personal-sized lemon cranberry pudding cakes
- Holiday shortbread
- Gingerbread muffins
Personal-Sized Lemon Cranberry Pudding Cakes
If you can't find fresh or frozen cranberries, you can substitute 1/3 cup dried cranberries.
Ingredients:
- Canola cooking spray
- 3 large eggs at room temperature, separated (1 yolk discarded)
- 3/4 cup granulated sugar, divided
- 3 tablespoons whipped butter (room temperature) or less-fat margarine with 8 grams fat per tablespoon
- 2 tablespoons egg substitute
- 1/4 cup unbleached white flour
- 1/4 teaspoon salt
- 1 cup 1% low-fat milk (2% or whole milk can also be used), divided
- 1/3 cup lemon juice
- 2 teaspoons finely grated lemon zest
- 3/4 cup cranberries (fresh or frozen and thawed)
- Light whipped cream (optional)
Directions:
1. Preheat oven to 350 degrees with the rack in the center of the oven. Coat the inside of six, 6-ounce ovenproof ramekins or custard cups with canola cooking spray. Arrange the cups in a 9x13-inch baking dish.
2. Add 3 egg whites to large mixing bowl and beat with electric mixer (if using standing mixer, use the whisk attachment) on medium speed until the whites are foamy (30-60 seconds). Increase speed to high and beat until whites hold soft peaks (about 1 minute more). With the mixer on medium-low speed, slowly add 1/4 cup sugar (take about a minute to do this). Scrape sides of bowl before beating on high speed for 30 seconds longer. Spoon egg whites into medium bowl and set aside.
3. Add butter or margarine, remaining 1/2 cup sugar, 2 egg yolks, and 2 tablespoons egg substitute to large mixing bowl with whisk beater (instead of the paddle) and beat on medium speed until smooth (at least 1 minute). Add 1/4 cup flour, 1/4 teaspoon salt, and 1/2 cup of milk and beat on low speed to blend into the egg mixture. Beat in remaining milk and lemon juice until smooth.
4. Add a third of beaten egg whites and lemon zest to the egg yolk mixture. Folding in by hand with spoon or spatula until combined. Continue incorporating the remaining egg whites into batter.
5. Divide batter among the prepared cups (the cakes won’t rise, so you can fill them to within 1/8 inch of the top). Sprinkle 1/8 cup cranberries over top of each cup. Press them 1/4 inch down under the surface. Pour hot water from tap into 9x13-inch baking pan so water reaches halfway up sides of ramekins. Bake until tops of cakes are light golden. When you touch the top with your finger, they will feel spongy (25 to 30 minutes).
6. With oven mitt or tongs, move cups to a rack to cool to room temperature. Serve warm or cover and refrigerate for at least 2 hours to serve chilled. Add dollop of light whipped cream if desired.
Yield: 6 individual cakes
Per serving: 195 calories, 5 g protein, 34 g carbohydrate, 5 g fat, 1.3 g saturated fat, 1.8 g monounsaturated fat, 1.4 g polyunsaturated fat, 72 mg cholesterol, 1 g fiber, 175 mg sodium. Calories from fat: 22%. Omega-3 fatty acids = 0.2 g, Omega-6 fatty acids = 1 g.
source : Lemon Cranberry Pudding Cakes, Holiday Shortbread, and Gingerbread Muffins
