Lemon Corn Cake
En Español
Serving Size: 1/12 of recipe
Yield: 12 servings
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Ingredients:
1 cup yellow corn meal
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
6 ounces yogurt, lowfat lemon
2 teaspoons finely grated lemon peel
1 Tablespoon oil
1 egg yolk
2/3 cup nonfat milk
3 egg whites
nonstick cooking spray
Optional lemon glaze:
3 Tablespoons lemon juice
1/2 cup powdered sugar |
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Instructions:
1. Preheat oven to 400 degrees.
2. Mix first five ingredients together in mixing bowl.
3. Combine yogurt, lemon peel, oil, egg yolk and milk together and stir into dry ingredients just until blended.
4. Whip egg whites with mixer until stiff. Fold into corn meal mixture.
5. Pour into round 9-inch cake pan coated with nonstick cooking spray.
6. Bake for 20-25 minutes or until corn cake tests done.
7. For optional lemon glaze: Over low heat blend lemon juice together with powdered sugar. Pierce cake top repeatedly with fork. Slowly pour glaze evenly over the top. |
Cost:
Per Recipe: $ 1.98
Per Serving: $ 0.17 |
Source:
Adapted from:
Celebrate Health with a Lowfat Fiesta
California Project LEAN
California Department of Health Services
Author:
California Department of Health Services
http://www.californiaprojectlean.org/ |
Categories:
Eat Less Saturated Fats, Trans Fats and Cholesterol
General
Hispanic
Oven
Side Dishes
Breads
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