Lemon Pudding with Blueberry Sauce - Just Bean Recipes


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Lemon Pudding with Blueberry Sauce

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


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