| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Desserts | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Frozen egg substitute |
| thawed | ||
| 1/4 | c | Sugar |
| 1/3 | c | 2% low-fat milk |
| 1/2 | t | Grated lemon rind |
| 2 | T | Fresh lemon juice |
| 1 | t | Reduced-calorie margarine |
| melted | ||
| 2 | T | All-purpose flour |
| Vegetable cooking spray | ||
| 1 | T | Sugar |
| 1 | T | Water |
| 1 | t | Cornstarch |
| 1/2 | t | Grated lemon rind |
| 1 | t | Fresh lemon juice |
| 1 | c | Fresh blueberries |
INSTRUCTIONS
Beat egg substitute at high speed of an electric mixer for 1 minute. Add 1/4 cup sugar; beat 1 minute. Add milk and next 3 ingredients; beat well. Add flour; beat until well blended. Pour half the mixture into each of 2 (6-ounce) custard cups or ramekins coated with cooking spray. Place custard cups in a 9-inch square baking pan. Add water to pan to a depth of 1 inch. Bake at 325 degrees for 30 minutes or until set. Remove cups from water; set aside. Combine 1 tablespoon sugar and next 4 ingredients in a microwave-safe bowl; stir well. Add blueberries; stir well. Microwave at HIGH 3 minutes or until thickened and bubbly, stirring after 1-1/2 minutes. Spoon half of the mixture over each pudding. Yield: 2 servings. Per serving: 275 Calories; 5g Fat (17% calories from fat); 6g Protein; 53g Carbohydrate; 4mg Cholesterol; 109mg Sodium Recipe by: Cooking Light, June 1994, page 100 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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