Eat Skinny: Light Lemon Pudding with Blueberries & Raspberries Recipe

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Friends, this little pudding made with lemon, raspberries, blueberries (and love) is probably my new favorite thing to eat, ever.

It’s SO light, fluffy and airy, which makes it absolutely perfect for those insanely hot summer days when you want something sweet but can’t muster the strength to eat (or bake) cake. Plus, the tartness of the lemon pairs with sweetness of the raspberries and blueberries amazingly.

Not to mention, they are pretty little things, don’t you think? I wanted to add both raspberries and blueberries to make it more patriotic since, you know, the 4th of July is next week! (I know, I know, I can’t believe either). How cute would these be at your BBQ? Or dinner party? Each person gets their own little ramekin!

Or, if you’re feeling REALLY creative, you can actually make a flat pattern on top of your cakes. Somehow. I wouldn’t know how to do that since I’m not that creative. Or, I’m just lazy. How’s that?

Trust me guys, these cakes are the perfect summertime dessert. I mean, each ramekin has JUST 114 calories and 6 grams of fat! Plus, these pudding cups pair amazingly with a crisp white wine, like a dessert white or even a Pinot Grigio? I’m going to do a taste test with a few different wines. Any VA bloggers want to get drunk — erm — do research at 11am with me? I’ll pay you in cake! and wine!

Recipe adapted from Sunset Magazine.

Light Lemon Pudding with Raspberries and Blueberries

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE

Serves 6.
Prep time: 10 minutes
Cook time: 30 minutes
Chill time: 30 minutes

Ingredients: 

  • 2 eggs, separated
  • 2 tablespoons melted butter
  • 1/3 cup white sugar
  • Zest of 1 large lemon
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons AP flour
  • 3/4 cup skim milk
  • 1/4 cup light cream
  • 1/8 teaspoon cream of tartar
  • 1 cup raspberries (divided)
  • 1  cup blueberries (divided)
  • Powdered sugar

Directions: 

  1. Preheat oven to 350 degrees F. Place ramekins (or mini crocettes) in a 9 x 13 baking dish.
  2. Pour egg yolks into a medium bowl. (Set whites aside) Add sugar and mix until mixture is creamed and thick. Add in butter, flour, skim milk, lemon juice, lemon zest and cream. Mix until fully combined. (Don’t worry, mixture will be soupy looking).
  3. In another bowl, beat egg whites and cream of tartar with a whisk (or electric mixer) until a firm peak forms when you lift up (about 5 – 7 minutes). Gently stir in about 1/3 the egg whites to the egg yolk mixture.
  4. Gently fold in the rest of the egg whites, raspberries and blueberries until mixed. Pour mixture into each ramekin. Add about 1 inch’s worth of hot water into the pan along the side of the ramekins. DO NOT LET WATER GET INTO THE RAMEKINS. Or, your pudding will be ruined. Trust me, I learned this from Bobby Flay.
  5. Bake for about 30 minutes or until pudding cake is set and lightly browned. Remove from water and let chill about 30 minutes. Then, garnish with remaining berries and powdered sugar and enjoy!

Nutritional information per serving (1 ramekin):

Calories: 114.5
Fat: 6.6 grams
Carbohydrates: 10.3
Fiber: 1 grams
Protein: 3.83 gram
Weight Watchers Points:  3

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Comments

  1. Posted by Jessica Trimble on
    Thursday, June 28th, 2012
    A perfect light lemon dessert for summer, yum!
  2. Posted by Abby on
    Thursday, June 28th, 2012
    I'm loving lemon desserts this summer!  I'll have to try this, I've never made pudding from scratch before. 
  3. Posted by Kelly on
    Thursday, June 28th, 2012
    Ooo so festive and looks delicious! :)
  4. Posted by kjpugs on
    Thursday, June 28th, 2012
    This looks awesome! Lemon is definitely the best summer dessert flavor.
  5. Posted by Lizzy Do on
    Thursday, June 28th, 2012
    Your photos are gorgeous!!!  My hubby loves lemon desserts and this reminds me of the lemon pudding his mom has made when we visited. He would be thrilled with this yummy dessert...and I won't even mention that it won't spoil his figure ;)
  6. Posted by Susan on
    Friday, June 29th, 2012
    Looks wonderful ... and I like the idea of a berry-decorated layer of this stuff over top a single layer flourless yellow cake .... pure summertime with a glass of iced tea!
  7. Saturday, June 30th, 2012
    Beautiful photos, Claire.  I love light lemon desserts in summer and these are so tempting!
  8. Saturday, June 30th, 2012
    Congratulations on making the foodbuzz Top 9! Very colorful.
  9. Posted by Baker Street on
    Saturday, June 30th, 2012
    Looks fabulous!!! Love the lemon berry combination! Congratulation on making top 9 today! :) 
  10. Posted by C.J. Ludlow on
    Saturday, June 30th, 2012
     

    Congratulations on making the Foodbuzz Today’s Top 9! Raspberries and blueberries, deliciously healthy with antioxidant qualities.


  11. Posted by Christine on
    Sunday, July 1st, 2012
    so beautiful! Thanks for sharing!
  12. Posted by Stephanie @ Eat. Drink. Love. on
    Sunday, July 1st, 2012
    These are so pretty!! And I love how low in calories they are too!
  13. Posted by Blanca Carbajal on
    Sunday, January 27th, 2013
    How much is a serving? i.e. how big are your ramekins?
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