Prep 10 mins
Cook 1 hr
A recipe from Rachael Ray.
- 3 eggs, separated
- 6 ounces plain fat-free yogurt
- 1 grated large lemon, juice and rind of
- 3⁄4 cup sugar
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 4 ripe bananas, sliced crosswise 1/2 inch thick
- whipped cream (optional)
- 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, elmon 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 dges are browned, about 1 hour 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.
- Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.
This was definitely more pudding-like than cake-like -- I liked the texture, but my husband didn't care for the texture. He thought it would be better cold or room temperature. It was pretty good, but it seemed too lemony, it kind of overpowered everything. I did really like it topped with whipped cream like the recipe suggests. I didn't have fresh banana to top it off with because I accidently put all of my bananas in the bottom of the crock and didn't save any. I didn't think my lemon was overly large? Either way, it was the first dessert recipe I've ever done in my crock pot and it was fun to try out! Made for photo tag.