Dessert: Low-fat Lemon Pudding Cake

Backstory: I have a friend from work who had surgery a couple of weeks ago. A bunch of us at school agreed to cook one meal a night for two weeks for her family. The daughter of my friend is vegetarian and my friend is gluten intolerant. I offered to make gluten-free vegetarian butternut squash mac & cheese (see this earlier post) and this for dessert. It’s one of our favorite recipes from the Moosewood collection.

Method: Follow the recipe as is with the following exceptions. Instead of all-purpose flour, I used my gluten-free flour mix which consists of sweet sorghum flour and potato starch in a 40:60 ratio. I also used 1/8 tsp xanthum gum and twice the indicated amount of baking powder as called for in the recipe. Xanthan gum helps hold the gluten-free flour mix together. I made a simple blueberry sauce to go with it too! Delicious, Gluten-free, and only 2.6 g of fat per serving.

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