Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat)

• 150 g mixed berries
• 3 eggs, separated
• 1 cup Splenda sugar substitute
• 1 cup skim milk
• 12 cup self-raising flour, sifted
• 14 cup lemon juice
• 30 g sugar-free applesauce
• 2 teaspoons grated lemon rind (optional)
• water, boiled

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.

mixed berries, eggs, splenda sugar substitute, milk, flour, lemon juice, sugar, lemon rind, water

Taken from www.food.com/recipe/lemon-mixed-berry-souffle-pudding-low-cal-sugar-fat-206613 (may not work)