Raspberry-lemon meringue pudding

5 servings

Ingredients

Quantity Ingredient
¾ cup Plus 2 tblsp. sugar, divided
3 tablespoons Corn starch
1½ cup 1% low-fat milk
3 tablespoons Fresh lemon juice
2 Eggs, seperated
½ teaspoon Grated lemon rind
Vegetable cooking spray
1¼ cup Fresh raspberries (about 1 half-pint)
¼ teaspoon Cream of tartar

Directions

RASPBERRY-LEMON MERINGUE PUDDING Combine ¾ 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 4½ 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 ⅓ 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 (about 195 calories per serving)

Posted by Susan Goldfield Recipe by "Cooking Light" magazine July/August 1991 issue

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