Lemon Pudding With Blueberry Sauce(Low-Fat) - cooking recipe

Ingredients

1/4 c. thawed frozen egg substitute
1/4 c. sugar
1/3 c. 2% low-fat milk
1/2 tsp. grated lemon rind
2 Tbsp. fresh lemon juice
1 tsp. reduced-calorie margarine, melted
2 Tbsp. all-purpose flour
vegetable cooking spray
1 Tbsp. sugar
1 Tbsp. water
1 tsp. cornstarch
1/2 tsp. grated lemon rind
1 tsp. fresh lemon juice
1 c. fresh blueberries

Preparation

Beat egg substitute at high speed of an electric mixer for 1 minute.
Add 1/4 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 (6 ounce) custard cups or ramekins coated with cooking spray.
Place custard cups in a 9-inch square baking pan.
Add water to pan to a depth of 1-inch.
Bake at 325\u00b0 for 30 minutes or until set.
Remove cups from water; set aside. Combine 1 tablespoon sugar and next 4 ingredients in a microwave-safe bowl; stir well.
Add blueberries; stir well. Microwave at High 3 minutes or until thickened and bubbly, stirring after 1 1/2 minutes.
Spoon half of the mixture over each pudding.
Yield:
2 servings.
Calories:
244.
Fat:
2.4 grams.