Recipe - Lemon Pudding With Blueberry Sauce

One fourth cup Frozen egg substitute,
thawed
One fourth cup Sugar
1/3 cup 2% lowfat milk
One half teaspoon Grated lemon rind
2 tablespoon Fresh lemon juice
1 teaspoon Reducedcalorie margarine,
melted
2 tablespoon Allpurpose flour
Vegetable cooking spray
1 tablespoon Sugar
1 tablespoon Water
1 teaspoon Cornstarch
One half teaspoon Grated lemon rind
1 teaspoon Fresh lemon juice
1 cup Fresh blueberries

Beat egg substitute at high speed of an electric mixer for 1 minute. Add
One fourth 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
(6ounce) custard cups or ramekins coated with cooking spray. Place custard
cups in a 9inch square baking pan. Add water to pan to a depth of 1 inch.
Bake at 325 degrees for 30 minutes or until set. Remove cups from water;
set aside.

Combine 1 tablespoon sugar and next 4 ingredients in a microwavesafe bowl;
stir well. Add blueberries; stir well. Microwave at HIGH 3 minutes or until
thickened and bubbly, stirring after 1One half minutes. Spoon half of the
mixture over each pudding. Yield: 2 servings.

Per serving: 275 Calories; 5g Fat (17% calories from fat); 6g Protein; 53g
Carbohydrate; 4mg Cholesterol; 109mg Sodium

Recipe by: Cooking Light, June 1994, page 100

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.