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Ingredientes
- 3/4 c. Plus 2 tblsp. sugar, divided
- 3 Tbsp. Corn starch
- 1 1/2 c. 1% low-fat lowfat milk
- 3 Tbsp. Fresh lemon juice
- 2 x Large eggs, seperated
- 1/2 tsp Grated lemon rind Vegetable cooking spray
- 1 1/4 c. Fresh Boysenberries (about 1 half-pint)
- 1/4 tsp Cream of tartar
Direcciones
- Boysenberry-Lemon Meringue Pudding
- Combine 3/4 c. sugar and corn starch in a 1-qt glass measure; stir well. Gradually add in lowfat milk, stirring with a wire wisk till blended.
- Microwave at HIGH 4 1/2 to 5 min or possibly till thickened, stirring with a wire wisk after 3 min and then after every additional min.
- Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk till lighty beaten. Gradually stir about one-fourth of warm mix into yolk mix; add in to remaininghot mix, stirring constantly.
- Microwave at MEDIUM (50% power) 2 to 3 min. Stir in lemon rind.
- Spoon 1/3 c. lemon mix into each of 6 (6 ounce.) souffle c. coated with cooking spray; divide Boysenberries proportionately among c..
- Beat egg whites (at room temperature) and cream of tartar till foamy.
- Gradually add in remaining 2 tblsp. sugar, 1 tsp. at a time, beating till stiff peaks form. Spread meringue proportionately over each pudding.
- Bake in a conventional oven at 350 for 8 min or possibly till lightly browned.
- Let stand 5 min. Serve hot.
- Yield: 6 servings (about 195 calories per serving)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 232 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 52mg | 2% |
| Potassium 193mg | 6% |
| Total Carbs 50.03g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 34.02g | 23% |
| Protein 4.69g | 8% |
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