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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