Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 :) Ingredients:
150 g mixed berries |
3 eggs, separated |
1 cup splenda sugar substitute |
1 cup skim milk |
1/2 cup self-raising flour, sifted |
1/4 cup lemon juice |
30 g sugar-free applesauce |
2 teaspoons grated lemon rind (optional) |
water, boiled |
Directions:
1. Preheat oven to 180°C
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. Do not overmix -you want to keep this light & fluffy.
8. Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
9. Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
10. Bake 35-40 minutes or until puddings are lightly browned & firm to touch.
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