Banana-Lemon Pudding Cake

By smleonard

Ingredients

• 3 eggs, separated
• 1 6 ounce container plain fat-free yogurt
• Grated peel and juice of 1 large lemon
• 3/4 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 4 ripe bananas, sliced crosswise 1/2 inch thick
• Whipped cream (optional)

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Address:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and get all your money back - no questions asked. Every Day with Rachael Ray® Magazine is published 10 times a year- subject to change without notice. Double issues may be published, which count as 2 issue. State taxes may apply to your order. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Go to http://www.rachaelraymag.com/help/privacy-policy to view our privacy policy. Visit www.rachaelraymag.com/help/terms-of-use to view our terms of use policy.

Makeovers

Add to My Recipes

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.

Directions

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 large 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.

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 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.