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Title: Raspberry-Lemon Meringue Pudding
Categories: Dessert
Yield: 6 Servings
| 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 serving)
Posted by Susan Goldfield Recipe by "Cooking Light" magazine July/August 1991 issue
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