Our March 2010 issue of "Everyday With Rachael Ray" arrived the other day. My husband and I love this magazine!
On Monday evenings, we've started a tradition of playing Princess Yahtzee and reading library books after dinner. As of today I've decided that I'll start making a dessert for Monday evenings too. I typically don't make desserts unless it's some sort of an occasion....what better occasion to celebrate than FAMILY?
This particular recipe caught my eye because
1) It uses a crock-pot. I. love. crock-pot. recipes!
**and**
2) It sounded fairly easy to convert to a gluten free dish using my handy dandy Jules Gluten Free flour.
Banana-Lemon Pudding Cake
Serves 6
3 Eggs, separated
1 6-ounce container plain fat-free yogurt (I used vanilla flavored)
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped Cream (optional)
1) Grease the inside of a 3-to-4 quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form. In another bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes. Working in 3 or 4 batches, gently fold in the beaten egg whites.
1) Grease the inside of a 3-to-4 quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form. In another bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes. Working in 3 or 4 batches, gently fold in the beaten egg whites.
2) Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set, and the edges are browned, about 1 hour and 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.
3) Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.
**TIP** Make it your own by swapping in another fruit like berries, sliced pears or peaches for the bananas. Simply stir the fruit into the batter instead of scattering along the bottom of the slow cooker.
Courtesy of Everyday with Rachael Ray Magazine, March 2010 Issue
The Verdict:
DELICIOUS!
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sounds yummy, I might have to try this. Any idea on how many carbs per serving?
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