Name: Raspberry-Lemon Meringue Pudding
Ingredients: 3/4 c Plus 2 tblsp. sugar, divided; 3 tb Corn starch; 1 1/2 c 1% low-fat milk; 3 tb Fresh lemon juice; 2 Eggs, seperated; 1/2 ts Grated lemon rind; Vegetable cooking spray; 1 1/4 c Fresh raspberries (about 1 half-pint); 1/4 ts Cream of tartar

It’s without doubt that the population of heaven is multi-ethnic. There are many places you can turn in the Bible if you wish to prove the sin of racial discrimination, but when we read those in heaven are from “every tribe and tongue and people and nation” (Rev. 5:9), it’s unmistakable that God’s does not judge one’s worth based upon a superficial distinction such as skin pigmentation. God looks at the heart. And He loves and welcomes all people who have a heart to do His will. We live in a world that likes to separate. In God’s economy the only separation seen is those with Christ and those without Christ. Ultimately, that is all that matters.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Desserts	6	Servings

INGREDIENTS

3/4	c	Plus 2 tblsp. sugar, divided
3	tb	Corn starch
1 1/2	c	1% low-fat milk
3	tb	Fresh lemon juice
2		Eggs, seperated
1/2	ts	Grated lemon rind
		Vegetable cooking spray
1 1/4	c	Fresh raspberries (about 1 half-pint)
1/4	ts	Cream of tartar

INSTRUCTIONS

Raspberry-Lemon Meringue Pudding
Combine 3/4 cup sugar and corn starch in a 1-quart glass measure; stir
well. Gradually add milk, stirring with a wire wisk until blended.
Microwave at HIGH 4 1/2 to 5 minutes or until thickened, stirring with a
wire wisk after 3 minutes and then after every additional minutes.
Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk
until lighty beaten. Gradually stir about one-fourth of hot mixture into
yolk mixture; add to remaininghot mixture, stirring constantly.
Microwave at MEDIUM (50% power) 2 to 3 minutes. Stir in lemon rind.
Spoon 1/3 cup lemon mixture into each of 6 (6 oz.) souffle cups coated with
cooking spray; divide raspberries evenly among cups.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add remaining 2 tblsp. sugar, 1 teaspoon at a time, beating until
stiff peaks form. Spread meringue evenly over each pudding.
Bake in a conventional oven at 350 for 8 minutes or until lightly browned.
Let stand 5 minutes. Serve warm. Yield: 6 servings (about 195 calories per
serving)
Posted by Susan Goldfield Recipe by "Cooking Light" magazine July/August
1991    issue
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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