Remember to simmer this pudding in a water bath, which means that you place the soufflé dish into a larger pot and then fill with boiling water at least half way up the sides of the dish. Serve it warm with a teaspoon of melting non-fat, no sugar vanilla ice cream.
butter-flavored cooking spray
4 tablespoons low fat margarine
3/4 cup sugar substitute that keeps its sweetness during prolonged cooking such as Splenda
4 ounces egg substitute
Zest of one lemon, grated
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (optional)
6 cups grated peeled autumn apples
Coat a pudding mold or a soufflé dish with spray. Set aside.
Beat the margarine and egg substitute until light. Add the sugar substitute and continue to beat until dissolved. Add the lemon zest, flour, cinnamon, flour,
and baking soda. Mix until combined.
Stir in the grated apples. The batter will soften with the liquid from the apples. Place in the soufflé dish, which has been place into a covered larger pot.
Fill with boiling water halfway up sides of the soufflé dish. Bring to a simmer. Cover and continue to simmer for 2 hours. Allow to cool to warm and serve.
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