Ingredients
- 2 tablespoons pistachio kernels
- 2 eggs, separated
- 2 tablespoons caster sugar
- 1 lemon, rind finely grated, juiced
- 1 tablespoon plain flour
- 1 tablespoon skim milk
- 2 teaspoons pure icing sugar
Method
- Step 1Preheat oven to 180°C. Grease four 150ml-capacity ovenproof ramekins. Set aside 12 pistachio kernels. Finely chop remaining pistachios.
- Step 2Using electric beaters, beat egg yolks and caster sugar together for 3 minutes or until pale and creamy. Add lemon rind, flour, milk, chopped pistachios and 2 tablespoons of lemon juice. Beat on low speed until just combined.
- Step 3Wash and dry beaters. Beat eggwhites in a bowl until soft peaks form. Fold eggwhites into lemon mixture until well combined. Spoon mixture into prepared ramekins until three-quarters full. Place on a baking tray.
- Step 4Bake for 10 to 15 minutes or until set in the centre. Roughly chop reserved pistachios and sprinkle over puddings. Dust with icing sugar and serve.
- Diabetes friendly
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
510 kj
Energy
5g
Fat Total
1g
Saturated Fat
1g
Fibre
5g
Protein
109mg
Cholesterol
42.68mg
Sodium
11g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Puddings will collapse slightly on standing.
- Author: Veronica Cuskelly
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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