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💡 Key Swaps for WW:

Use egg whites instead of whole eggs (fewer points).
Swap sugar for granulated monk fruit or erythritol (0 points).
Use unsweetened almond milk or skim milk.
Use light butter or a little nonfat Greek yogurt for creaminess.

Ingredients (serves 9 – ~3 WW points per slice)

3 large egg whites
1 large whole egg
1/2 cup granulated monk fruit sweetener (or erythritol, adjust to taste)
2 tbsp light butter OR 2 tbsp plain nonfat Greek yogurt
1/4 cup all-purpose flour (can sub oat flour for extra fiber)
1 cup unsweetened almond milk (or skim milk)
1/4 cup fresh lemon juice
1 tsp lemon zest
Pinch of salt

Topping (optional, adds ~1 point per slice)

Light whipped cream
Fresh mint

Instructions

Step 1 – Prep

Preheat oven to 350°F (175°C).
Lightly mist a 9×9 baking dish with cooking spray.
Place a larger roasting pan in the oven to hold water (for a water bath).

Step 2 – Egg mixture

In a mixing bowl, beat the egg whites until stiff peaks form. Set aside.
In another bowl, whisk the whole egg, butter/yogurt, and sweetener until creamy.

Step 3 – Build the batter

Add flour, lemon juice, zest, and salt. Whisk until smooth.
Slowly add the almond milk, whisking until fully combined. Batter will be thin.

Step 4 – Fold

Gently fold the beaten egg whites into the batter. Don’t overmix – you want it airy and a little lumpy.

Step 5 – Bake

Pour batter into prepared baking dish.
Place this dish into the roasting pan and carefully add hot water until it comes halfway up the sides of the baking dish.
Bake 35–40 minutes until golden brown on top.

Step 6 – Cool & Serve

Let rest 10–15 minutes.
Serve warm or chilled with a small dollop of light whipped cream and mint.

🌟 What You’ll Get

Top layer: light sponge cake
Bottom layer: creamy lemon pudding
WW-friendly: ~3 points per slice (without topping)