Homemade: light style lemon pudding cakes (Kopie)

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INGREDIENTS
2 large eggs, separated
1/3 c. + 1 1/2 tbsp. Truvia (or 1 c. granulated sugar)
2 tablespoons flour
1 tablespoon whey protein powder (unflavored or vanilla is fine)
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
1 cup strawberries, chopped
1 cup blueberries

STEPS
Preheat oven to 350 degrees. Place ramekins in a clear 9 x 13 baking dish.
Combine egg yolks and sugar in a medium bowl until creamed and thick. Add in butter, flour, protein powder, milk, lemon juice and zest until combined.
In a separate bowl, beat egg whites and cream of tartar with a whisk or electric mixer until stiff, white peaks form when whisk is lifted.

Carefully fold in 1/4 of the whites in to the egg yolk mixture until combined.

Fold in the rest of the whites, adding in a handful of the strawberries and blueberries (you decide how berry-heavy you want it) until mixed. Pour mixture into each ramekin. Add an inch of hot water into the pan (about half full) creating a water bath for the ramekins. Don’t get ANY water in the ramekin cups!

Bake for approximately 35 minutes, until cakes are set and golden. Remove from water and let cool for about 30 minutes. Top with remaining berries. Chilling in the refrigerator overnight will result in a thicker pudding layer.