Lemon Pudding With Blueberry Sauce(Low-Fat)
A light, tangy lemon pudding topped with sweet blueberry sauce, perfect for a refreshing dessert that suits those seeking a low-fat, flavorful treat.
Ingredients
- 1/4 cup thawed frozen egg substitute ⓘ
- 1/4 cup sugar ⓘ
- 1/3 cup 2% low-fat milk ⓘ
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice ⓘ
- 1 teaspoon reduced-calorie margarine ⓘ
- 2 tablespoons all-purpose flour ⓘ
- vegetable cooking spray ⓘ
- 1 tablespoon sugar ⓘ
- 1 tablespoon water ⓘ
- 1 teaspoon cornstarch ⓘ
Instructions
- Beat the thawed frozen egg substitute at high speed of an electric mixer for 1 minute.
- Add 1/4 cup sugar; beat for 1 minute.
- Add low-fat milk, lemon rind, lemon juice, and melted margarine; beat well.
- Add all-purpose flour; beat until well blended.
- Pour half the mixture into each of 2 (6-ounce) custard cups or ramekins coated with cooking spray.
- Place the custard cups in a 9-inch square baking pan.
- Add water to the pan to a depth of 1 inch.
- Bake at 325°F for 30 minutes or until set.
- Remove cups from water and set aside.
- Combine 1 tablespoon sugar, lemon juice, lemon rind, and all-purpose flour in a microwave-safe bowl; stir well.
- Add blueberries; stir well.
- Microwave at high for 3 minutes or until thickened and bubbly, stirring after 1 1/2 minutes.
- Spoon half of the blueberry mixture over each pudding.
Tips & Substitutions
To enhance the lemon flavor, consider using fresh lemon juice instead of bottled. If you prefer a sweeter dessert, you can increase the sugar by a tablespoon. For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Ensure the blueberries are fresh for the best flavor, or use frozen ones if necessary, but remember to thaw and drain them before use.
Serving Suggestions
Serve the lemon pudding chilled for a refreshing dessert. It pairs beautifully with the blueberry sauce, which adds a burst of flavor. Consider topping with a dollop of low-fat whipped cream or a sprinkle of fresh mint for an elegant touch. This dessert is perfect for summer gatherings or as a light finish to a meal, complementing dishes like grilled chicken or fish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding cups in the microwave for 15-20 seconds, just until warmed through. Be careful not to overheat, as it may alter the texture. The blueberry sauce can also be stored separately.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding With Blueberry Sauce(Low-Fat) contains roughly 172 calories, with 5g protein, 24g carbohydrates, and 7g fat. It is a good source of vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can substitute regular eggs for the frozen egg substitute. Use 1 large egg for each 1/4 cup of egg substitute. This may slightly alter the texture but should still yield a delicious pudding.
How can I make this recipe vegan?
To make this recipe vegan, substitute the egg substitute with a plant-based egg replacement, such as flaxseed meal or chia seeds mixed with water. Use non-dairy milk like almond or soy milk, and replace the margarine with a vegan alternative.
What can I use instead of blueberries for the sauce?
If you don't have blueberries, you can use other berries like raspberries or strawberries. Simply adjust the cooking time as needed, since different berries may thicken at different rates. This recipe is flexible and can accommodate various fruits!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).