| 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
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”