| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Desserts | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Plus 2 tblsp. sugar, divided |
| 3 | T | Corn starch |
| 1 1/2 | c | 1% low-fat milk |
| 3 | T | Fresh lemon juice |
| 2 | Eggs, seperated | |
| 1/2 | t | Grated lemon rind |
| Vegetable cooking spray | ||
| 1 1/4 | c | Fresh raspberries, about 1 |
| half-pint | ||
| 1/4 | t | Cream of tartar |
| 19 | issue |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: there is no substitute”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 56
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 2.5mg
Sodium: 65.1mg
Potassium: 160.2mg
Carbohydrates: 10.3g
Fiber: 1.7g
Sugar: 4.3g
Protein: 2.4g