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    Raspberry Lemon Meringue Pudding

    Source of Recipe

    Elaine

    List of Ingredients

    Raspberry-Lemon Meringue Pudding

    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

    Recipe

    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


 

 

 


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