Lemon pudding with blueberry sauce

2 Servings

Ingredients

Quantity Ingredient
¼ cup Frozen egg substitute, thawed
¼ cup Sugar
⅓ cup 2% low-fat milk
½ teaspoon Grated lemon rind
2 tablespoons Fresh lemon juice
1 teaspoon Reduced-calorie margarine, melted
2 tablespoons All-purpose flour
Vegetable cooking spray
1 tablespoon Sugar
1 tablespoon Water
1 teaspoon Cornstarch
½ teaspoon Grated lemon rind
1 teaspoon Fresh lemon juice
1 cup Fresh blueberries

Directions

Beat egg substitute at high speed of an electric mixer for 1 minute. Add ¼ 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 1-½ 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; 4mg Cholesterol; 109mg Sodium Recipe by: Cooking Light, June 1994, page 100 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.

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