Raspberry-Lemon Meringue Pudding
Source of Recipe
Recipe by "Cooking Light" magazine
List of Ingredients
3/4 c Plus 2 tblsp. sugar, divided
3 T Corn starch
1 1/2 c 1% low-fat milk
3 T Fresh lemon juice
2 ea Eggs, seperated
1/2 t Grated lemon rind
Vegetable cooking spray
1 1/4 c Fresh raspberries (about 1 -half-pint)
1/4 t Cream of tartar Recipe
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
|
|
member logon
