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Name: Lemon Pudding with Blueberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1/2 ts Lemon Rind grated; 1 ts Fresh Lemon Juice; 1/4 c Sugar; 1 ts Reduced-calorie margarine,; 1 tb Water; 1/4 c Frozen egg substitute,; 1 tb Sugar; 1 c Fresh blueberries; 1/2 ts Lemon Rind grated; 2 tb Fresh Lemon Juice; Vegetable cooking spray; 1/3 c 2% low-fat milk; 2 tb All-purpose flour; 1 ts Cornstarch

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INGREDIENTS

1/2 ts Lemon Rind ; grated
1 ts Fresh Lemon Juice
1/4 c Sugar
1 ts Reduced-calorie margarine,
1 tb Water
1/4 c Frozen egg substitute,
1 tb Sugar
1 c Fresh blueberries
1/2 ts Lemon Rind ; grated
2 tb Fresh Lemon Juice
Vegetable cooking spray
1/3 c 2% low-fat milk
2 tb All-purpose flour
1 ts Cornstarch

Servings

INSTRUCTIONS

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 igor@digex.net on Jan 28, 1997.

NOTES

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Lemon Pudding with Blueberry Sauce

1/2 ts Lemon Rind grated
1 ts Fresh Lemon Juice
1/4 c Sugar
1 ts Reduced-calorie margarine,
1 tb Water
1/4 c Frozen egg substitute,
1 tb Sugar
1 c Fresh blueberries
1/2 ts Lemon Rind grated
2 tb Fresh Lemon Juice
 Vegetable cooking spray
1/3 c 2% low-fat milk
2 tb All-purpose flour
1 ts Cornstarch

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 igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 2 Servings

Calories: 460
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 460

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