Side Pannel
Raspberry-Lemon Meringue Pudding
Raspberry-Lemon Meringue Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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
Directions
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)
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)
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