Free Recipe Lemon Pudding with Blueberry Sauce
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Lemon Pudding with Blueberry Sauce Recipe
1/4 c Frozen egg substitute,
-thawed
1/4 c Sugar
1/3 c 2% low-fat milk
1/2 ts Grated lemon rind
2 tb Fresh lemon juice
1 ts Reduced-calorie margarine,
-melted
2 tb All-purpose flour
Vegetable cooking spray
1 tb Sugar
1 tb Water
1 ts Cornstarch
1/2 ts Grated lemon rind
1 ts Fresh lemon juice
1 c Fresh blueberries
Lemon Pudding with Blueberry Sauce Preparation
Beat egg substitute at high speed of an electric mixer for 1 minute. Add 1/4 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 1-1/2 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@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 2
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