Free Recipe Raspberry-Lemon Meringue Pudding
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Raspberry-Lemon Meringue Pudding Recipe
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
Raspberry-Lemon Meringue Pudding Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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