Lemon Pudding With Blueberry Sauce(Low-Fat)

• 1/4 c. thawed frozen egg substitute
• 1/4 c. sugar
• 1/3 c. 2% low-fat milk
• 1/2 tsp. grated lemon rind
• 2 Tbsp. fresh lemon juice
• 1 tsp. reduced-calorie margarine, melted
• 2 Tbsp. all-purpose flour
• vegetable cooking spray
• 1 Tbsp. sugar
• 1 Tbsp. water
• 1 tsp. cornstarch
• 1/2 tsp. grated lemon rind
• 1 tsp. fresh lemon juice
• 1 c. fresh blueberries

1. Beat egg substitute at high speed of an electric mixer for 1 minute.
2. Add 1/4 cup sugar; beat 1 minute.
3. Add milk and next 3 ingredients; beat well.
4. Add flour; beat until well blended.
5. Pour half the mixture into each of 2 (6 ounce) custard cups or ramekins coated with cooking spray.
6. Place custard cups in a 9-inch square baking pan.
7. Add water to pan to a depth of 1-inch.
8. Bake at 325u0b0 for 30 minutes or until set.
9. Remove cups from water; set aside. Combine 1 tablespoon sugar and next 4 ingredients in a microwave-safe bowl; stir well.
10. Add blueberries; stir well. Microwave at High 3 minutes or until thickened and bubbly, stirring after 1 1/2 minutes.
11. Spoon half of the mixture over each pudding.
12. Yield:
13. 2 servings.
14. Calories:
15. 244.
16. Fat:
17. 2.4 grams.

egg substitute, sugar, milk, lemon rind, lemon juice, margarine, flour, vegetable cooking spray, sugar, water, cornstarch, lemon rind, lemon juice, fresh blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849883 (may not work)