Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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

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