| 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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