Lemon Pudding With Blueberry Sauce

Recipe Ingredients

1/4 cup	49g / 1.7oz	Frozen egg substitute - thawed
1/4 cup	49g / 1.7oz	Sugar
1/3 cup	78ml	2% low-fat milk
1/2 teaspoon	2.5ml	Grated lemon rind
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Reduced-calorie margarine - melted
2 tablespoons	30ml	All-purpose flour
		Vegetable cooking spray
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Water
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Grated lemon rind
1 teaspoon	5ml	Fresh lemon juice
1 cup	237ml	Fresh blueberries

Recipe 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 325F 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.

Source:
Cooking Light, June 1994, page 100

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