Recipe - Raspberry-Lemon Meringue Pudding

Three fourths cup Plus 2 tblsp. sugar, divided
3 tablespoon Corn starch
1 One half cup 1% lowfat milk
3 tablespoon Fresh lemon juice
2 Eggs, seperated
One half teaspoon Grated lemon rind
Vegetable cooking spray
1 One fourth cup Fresh raspberries (about 1
halfpint)
One fourth teaspoon Cream of tartar

RaspberryLemon Meringue Pudding

Combine Three fourths cup sugar and corn starch in a 1quart glass measure; stir
well. Gradually add milk, stirring with a wire wisk until blended.
Microwave at HIGH 4 One half to 5 minutes or until thickened, stirring with a
wire wisk after 3 minutes and then after every additional minutes.

Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk
until lighty beaten. Gradually stir about onefourth of hot mixture into
yolk mixture; add to remaininghot mixture, stirring constantly.

Microwave at MEDIUM (50% power) 2 to 3 minutes. Stir in lemon rind.

Spoon 1/3 cup lemon mixture into each of 6 (6 oz.) souffle cups coated with
cooking spray; divide raspberries evenly among cups.

Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add remaining 2 tblsp. sugar, 1 teaspoon at a time, beating until
stiff peaks form. Spread meringue evenly over each pudding.

Bake in a conventional oven at 350 for 8 minutes or until lightly browned.
Let stand 5 minutes. Serve warm. Yield: 6 servings (about 195 calories per
serving)

Posted by Susan Goldfield Recipe by "Cooking Light" magazine July/August
1991 issue

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini