• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Raspberry-Lemon Meringue Pudding

  • Recipe Submitted by on

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


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

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