Lemon Pudding with Blueberry Sauce(Low-Fat)
Lemon Pudding With Blueberry Sauce(Low-Fat) is an impressive dinner. Made with 1/4 c. thawed frozen egg substitute, 1/4 c. sugar, 1/3 c. 2% low-fat milk, 1/2 tsp. grated lemon rind and 2 tbsp. fresh lemon juice, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
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 325Β° 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.
Calories
2.4 grams.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment