Raspberry-lemon Meringue Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Plus 2 tblsp. sugar, divided
3 tbsp: Corn starch,
1 1/2 cup: 1% low-fat milk,
3 tbsp: Fresh lemon juice,
2: Eggs, seperated
1/2 tsp: Grated lemon rind,
Vegetable cooking spray,
1 1/4 cup: Fresh raspberries, about 1 half-pint
1/4 tsp: Cream of tartar,
Directions:
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 (about
195 calories per serving)
Posted by Susan Goldfield Recipe by "Cooking Light" magazine
July/August 1991 issue
Source from luhu.jp
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 (about
195 calories per serving)
Posted by Susan Goldfield Recipe by "Cooking Light" magazine
July/August 1991 issue
Source from luhu.jp
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Desserts