Lemon Pudding Cake with Zsweet® Whipped Cream

Servings:  4

1/2 Tbsp granulated Zsweet®
2 Tbsp all-purpose flour
1 cup fat-free skim milk
2 Tbsp butter
1/4 cup fresh lemon juice
2 tsp lemon zest
1/2 tsp table salt
2 large egg(s) or ½ cup egg substitute

1) Combine all ingredients and mix thoroughly.  
2) Pour into 4 ramekins which have been coated with cooking spray.
3) Place ramekins into a water bath and bake at 350 F. for about 30 min. Do not over bake!

Zsweet® Whipped Cream
1 cup heavy cream
1/4 cup granulated Zsweet®
1 teaspoon vanilla

1) Pour heavy cream in a medium bowl and beat with electric beater until cream becomes stiff.
2) Add Zsweet® and vanilla to cream and continue beating until consistency and taste becomes whipped cream.
3) Top hot cocoa, pie, or fresh berries for a healthy treat!

Nutrition Facts:
Amount Per Serving
Calories   128.2
Total Carbs   9.9 g
Dietary Fiber   0.3 g
Sugars   4.1 g
Total Fat   7.5 g
Saturated Fat   4.1 g
Unsaturated Fat   3.5 g
Potassium   58 mg
Protein   5.9 g
Sodium   406 mg