Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat) – a delicious recipe with mixed berries, eggs, Splenda sugar substitute, milk, flour, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C
2
Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam.
3
Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy.
4
Stir in skim milk, flour, lemon juice, apple sauce & (optional) rind.
5
In another bowl, beat egg whites until soft peaks form.
6
Gradually add other half of Splenda, continually beating until mixture is thick & glossy.
7
Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon.
8
Do not overmix -you want to keep this light & fluffy.
9
Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
10
Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
11
Bake 35-40 minutes or until puddings are lightly browned & firm to touch.
386
kcal
Calories
8
g
Fat
68
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150 g mixed berries, 3 eggs, separated, 1 cup Splenda sugar substitute, 1 cup skim milk, and more.
Yes, Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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