Tangy Lime Delicious

Adapted from "Ready, Steady, Spaghetti: Cooking for Kids and With Kids," by Lucy Broadhurst (Andrews McMeel, 2009).

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter, at room temperature (plus more for greasing the ramekins)
• 2  large eggs
• 1  cup sugar
• 4  limes, juiced and zested
• 1⁄3 cup flour
• 1  teaspoon baking powder
• 1  pinch salt
• 2⁄3 cup low-fat milk

Directions

1. Preheat oven to 350 degrees F. Lightly grease four 1 cup ramekins with butter.
2. Separate egg yolks from whites. Beat egg whites until soft peaks form; set aside.
3. Combine 2 tablespoons butter, sugar, egg yolks, and l tablespoon lime zest. Beat on medium speed until creamy and light, about 4 minutes. Using a wooden spoon fold in flour, baking powder, salt, milk and 1/2 cup lime juice into the sugar and egg mixture. Combine well. Gently fold in the egg whites, 1/3 at a time.
4. Divide batter among the ramekins and bake for 30 to 40 minutes until tops are golden and the pudding has set. Serve warm.