Light Lemon Pudding with Blueberries and Raspberries 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
- 2 tablespoons AP flour
- 3/4 cup skim milk
- 1/4 cup light cream
- 3 tablespoons lemon juice
- Zest of 1 large lemon
- 1/8 teaspoon cream of tartar
- 1 cup raspberries (divided)
- 1 cup blueberries (divided)
- Powdered sugar
Directions:
- 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):
Calories: 114.5
Fat: 6.6 grams
Carbohydrates: 10.3
Fiber: 1 grams
Protein: 3.83 gram
Weight Watchers Points: 3