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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 Recipe by: Cooking Light, June 1994, page 100 Posted to MC-Recipe Digest V1 #424 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 19 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 116.2mg||4 %|
|Potassium 105.8mg||3 %|
|Total Carbohydrate 113.7g||33 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 111.4g|
|Protein 1.5g||2 %|
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Calories per serving: 460
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