Ingredients
-
150
-
3
-
1
-
1
-
1/2
-
1/4
-
30
-
2
-
-
-
-
-
-
-
Directions
Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat), Yum! You can use any berries you like -raspberries, blueberries, blackberries, & this scrumptious dessert will still taste fantastic Adapted from an old Woman’s Day recipe I came across Perfect for entertaining, but so easy you could have it for dessert tonight :), Yum! You can use any berries you like -raspberries, blueberries, blackberries, & this scrumptious dessert will still taste fantastic Adapted from an old Woman’s Day recipe I came across Perfect for entertaining, but so easy you could have it for dessert tonight 🙂
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Steps
|
1
Done
|
Preheat Oven to 180c |
|
2
Done
|
Spray 4 1-Cup Gratin Dishes or 3 1-Cup Souffle Dishes With Cooking Spray/Pam. |
|
3
Done
|
Using an Electric Mixer, Beat Egg-Yolks & Half the Splenda Together Until Thick & Creamy. |
|
4
Done
|
Stir in Skim Milk, Flour, Lemon Juice, Apple Sauce & (optional) Rind. |
|
5
Done
|
in Another Bowl, Beat Egg Whites Until Soft Peaks Form. |
|
6
Done
|
Gradually Add Other Half of Splenda, Continually Beating Until Mixture Is Thick & Glossy. |
|
7
Done
|
Carefully Fold Egg-Yolk Lemon Mixture Through Egg Whites With a Wooden Spoon. Do not Overmix -You Want to Keep This Light & Fluffy. |
|
8
Done
|
Scatter Mixed Berries Evenly Between the Dishes & Top With Equal Amounts of the Prepared Mixture. |
|
9
Done
|
Place Dishes in a Large Baking Pan & Add Enough Just-Boiled Water to Come Halfway Up Sides of the Dishes. |
|
10
Done
|
Bake 35-40 Minutes or Until Puddings Are Lightly Browned & Firm to Touch. |
