Queen of Puddings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 oz low calorie bread - grated to form crumbsGrated lemon rind2 cups skim milk1.5 oz low calorie butter substitute1.5 Tbsps Splenda (for baking)Egg Beaters (to replace 2 eggs)3 Egg Whites2 oz Granulated Sugar3 Tbsps Sugar Free Raspberry Jam
Heat oven to 325.
Place the bread crumbs, lemon rind and Splenda into a large bowl.
Heat the milk and butter in a saucepan just to boiling point, then pour over the bread crumb mixture. Stir well and leave to cool for 30 minutes.
Stir the Egg Beaters into the cooled mixture, then transfer into a greased dish and bake in the center of the oven until set - about 45 minutes.
When it has cooked spread the jam over the surface.
Make a meringue topping with the Egg Whites and Granulated Sugar and arrange on top of the jam.
Reduce oven temp. to 300 and bake the pudding towards the top of the oven for 30 minutes, till meringue is faintly colored.
Number of Servings: 6
Recipe submitted by SparkPeople user USASCOTSWIFIE.
Place the bread crumbs, lemon rind and Splenda into a large bowl.
Heat the milk and butter in a saucepan just to boiling point, then pour over the bread crumb mixture. Stir well and leave to cool for 30 minutes.
Stir the Egg Beaters into the cooled mixture, then transfer into a greased dish and bake in the center of the oven until set - about 45 minutes.
When it has cooked spread the jam over the surface.
Make a meringue topping with the Egg Whites and Granulated Sugar and arrange on top of the jam.
Reduce oven temp. to 300 and bake the pudding towards the top of the oven for 30 minutes, till meringue is faintly colored.
Number of Servings: 6
Recipe submitted by SparkPeople user USASCOTSWIFIE.
Nutritional Info Amount Per Serving
- Calories: 129.8
- Total Fat: 2.8 g
- Cholesterol: 1.7 mg
- Sodium: 186.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.7 g
- Protein: 7.6 g
Member Reviews