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
Prep time: 10 minutes
Cook time: 30 minutes
Chill time: 30 minutes
- 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
- Preheat oven to 350 degrees F. Place ramekins (or mini crocettes) in a 9 x 13 baking dish.
- 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).
- 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.
- 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.
- 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):
Fat: 6.6 grams
Fiber: 1 grams
Protein: 3.83 gram
Weight Watchers Points: 3