| 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 |
ts |
Grated lemon rind |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Reduced-calorie margarine, melted |
| 2 |
tb |
All-purpose flour |
|
|
Vegetable cooking spray |
| 1 |
tb |
Sugar |
| 1 |
tb |
Water |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
ts |
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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