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Categories:
sugar starch milk lemon juice eggs lemon rind Vegetable cooking spray fresh boysenberries cream of tartar
Viewed: 33 - Published at: 2 years agoIngredients
- 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
Method
- 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)
