Boysenberry Lemon Meringue Pudding Recipe

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   Boysenberry-Lemon Meringue Pudding

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   Combine 3/4 c. sugar and corn starch in a 1-qt glass measure; stir well.

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   Gradually add in lowfat milk, stirring with a wire wisk till blended.

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   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.

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   Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk till lighty beaten.

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   Gradually stir about one-fourth of warm mix into yolk mix; add in to remaininghot mix, stirring constantly.

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   Microwave at MEDIUM (50% power) 2 to 3 min.

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   Stir in lemon rind.

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   Spoon 1/3 c. lemon mix into each of 6 (6 ounce.)

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    souffle c. coated with cooking spray; divide Boysenberries proportionately among c..

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    Beat egg whites (at room temperature) and cream of tartar till foamy.

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    Gradually add in remaining 2 tblsp.

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    sugar, 1 tsp.

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    at a time, beating till stiff peaks form.

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    Spread meringue proportionately over each pudding.

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    Bake in a conventional oven at 350 for 8 min or possibly till lightly browned.

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    Let stand 5 min.

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    Serve hot.

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    Yield: 6 servings (about 195 calories per serving)

* Per serving · 4 servings · Values may vary.

No additional tips available.