• Loganberry Lemon Meringue Pudding

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    • 3/4 c. Plus 2 tblsp. sugar, divided
    • 3 Tbsp. Corn starch
    • 1 1/2 c. 1% low-fat lowfat milk
    • 3 Tbsp. Fresh lemon juice
    • 2 x Large eggs, seperated
    • 1/2 tsp Grated lemon rind Vegetable cooking spray
    • 1 1/4 c. Fresh Loganberries (about 1 half-pint)
    • 1/4 tsp Cream of tartar


    1. Loganberry-Lemon Meringue Pudding
    2. Combine 3/4 c. sugar and corn starch in a 1-qt glass measure; stir well. Gradually add in lowfat milk, stirring with a wire wisk till blended.
    3. Microwave at HIGH 4 1/2 to 5 min or possibly till thickened, stirring with a wire wisk after 3 min and then after every additional min.
    4. Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk till lighty beaten. Gradually stir about one-fourth of warm mix into yolk mix; add in to remaininghot mix, stirring constantly.
    5. Microwave at MEDIUM (50% power) 2 to 3 min. Stir in lemon rind.
    6. Spoon 1/3 c. lemon mix into each of 6 (6 ounce.) souffle c. coated with cooking spray; divide Loganberries proportionately among c..
    7. Beat egg whites (at room temperature) and cream of tartar till foamy.
    8. Gradually add in remaining 2 tblsp. sugar, 1 tsp. at a time, beating till stiff peaks form. Spread meringue proportionately over each pudding.
    9. Bake in a conventional oven at 350 for 8 min or possibly till lightly browned.
    10. Let stand 5 min. Serve hot.
    11. Yield: 6 servings (about 195 calories per serving)

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