Title: Lemon Pudding with Blueberry Sauce
Categories: Dessert
Yield: 2 Servings

1/4	c	Frozen egg substitute, thawed
1/4	c	Sugar
1/3	c	2% low-fat milk
1/2	ts	Grated lemon rind
2	tb	Fresh lemon juice
1	ts	Reduced-calorie margarine, melted
2	tb	All-purpose flour
		Vegetable cooking spray
1	tb	Sugar
1	tb	Water
1	ts	Cornstarch
1/2	ts	Grated lemon rind
1	ts	Fresh lemon juice
1	c	Fresh blueberries

Beat egg substitute at high speed of an electric mixer for 1 minute. Add 1/4 cup sugar; beat 1 minute. Add milk and next 3 ingredients; beat well.

Add flour; beat until well blended. Pour half the mixture into each of 2 (6-ounce) custard cups or ramekins coated with cooking spray. Place custard cups in a 9-inch square baking pan. Add water to pan to a depth of 1 inch. Bake at 325 degrees for 30 minutes or until set. Remove cups from water; set aside.

Combine 1 tablespoon sugar and next 4 ingredients in a microwave-safe bowl; stir well. Add blueberries; stir well. Microwave at HIGH 3 minutes or until thickened and bubbly, stirring after 1-1/2 minutes. Spoon half of the mixture over each pudding. Yield: 2 servings.

Per serving: 275 Calories; 5g Fat (17% calories from fat); 6g Protein; 53g Carbohydrate; 4 mg Cholesterol; 109mg Sodium Recipe by: Cooking Light, June 1994, page 100

By igor@digex.net on Jan 28, 1997.

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