Raspberry-lemon meringue pudding
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Raspberry-lemon meringue pudding
  Meringue    Pudding  
Last updated 6/12/2012 1:19:56 AM. Recipe ID 51455. Report a problem with this recipe.
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      Title: Raspberry-lemon meringue pudding
 Categories: Desserts
      Yield: 6 Servings
 
    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 




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Recipe ID 51455 (Apr 03, 2005)

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