Recipe: Lemon Cloud

LEMON CLOUD
Serves 4 to 6.
You will thank yourself for remembering to grate the zest from the lemon before squeezing the juice.
• 4 whole eggs, plus 1 extra egg white
• A little butter and sugar for the baking dish
• 2/3 c. sugar, divided
• 1/3 c. unbleached white flour
• 1 tbsp. lemon zest
• 1/4 tsp. salt
• 1 c. lowfat yogurt
• 1/3 c. fresh lemon juice
Directions Separate the eggs, placing the yolks and whites in two separate medium-size bowls. Cover both bowls and let the eggs come to room temperature. Preheat the oven to 350 degrees. Lightly butter the bottom and sides of a 9-inch (8-cup) souffle dish and dust it with sugar. Add 1/3 cup sugar, plus the flour, lemon zest and salt to the yolks, and whisk for about 2 minutes until creamy and smooth. Pour in the yogurt and lemon juice, and whisk for a minute longer, or until uniform. Set aside. Beat the egg whites at high speed with an electric mixer until soft peaks are just beginning to form. Sprinkle in the remaining 1/3 cup sugar, and continue to beat the egg whites until they form stiff peaks. Fold about 1/3 of the egg whites into the lemon mixture, then fold in the remaining egg whites. Pour the mixture into the prepared baking dish, and bake on the center rack of the oven for 30 to 35 minutes, or until puffy, and just a little wobbly in the middle. Remove from the oven, and serve immediately.
Nutrition information per serving of 6: Calories160Fat5 gSodium180 mg Carbohydrates22 gSaturated fat2 gCalcium95 mg Protein7 gCholesterol145 mgDietary fiber0 g Diabetic exchanges per serving: 1½ other carb, 1 medium-fat meat.