Boysenberry Lemon Meringue Pudding Recipe

• 3/4 c. Plus 2 tblsp. sugar, divided
• 3 Tbsp. Corn starch
• 1 1/2 c. 1% low-fat lowfat milk
• 3 Tbsp. Fresh lemon juice
• 2 x Large eggs, seperated
• 1/2 tsp Grated lemon rind Vegetable cooking spray
• 1 1/4 c. Fresh Boysenberries (about 1 half-pint)
• 1/4 tsp Cream of tartar

1. Boysenberry-Lemon Meringue Pudding
2. Combine 3/4 c. sugar and corn starch in a 1-qt glass measure; stir well.
3. Gradually add in lowfat milk, stirring with a wire wisk till blended.
4. Microwave at HIGH 4 1/2 to 5 min or possibly till thickened, stirring with a wire wisk after 3 min and then after every additional min.
5. Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk till lighty beaten.
6. Gradually stir about one-fourth of warm mix into yolk mix; add in to remaininghot mix, stirring constantly.
7. Microwave at MEDIUM (50% power) 2 to 3 min.
8. Stir in lemon rind.
9. Spoon 1/3 c. lemon mix into each of 6 (6 ounce.)
10. souffle c. coated with cooking spray; divide Boysenberries proportionately among c..
11. Beat egg whites (at room temperature) and cream of tartar till foamy.
12. Gradually add in remaining 2 tblsp.
13. sugar, 1 tsp.
14. at a time, beating till stiff peaks form.
15. Spread meringue proportionately over each pudding.
16. Bake in a conventional oven at 350 for 8 min or possibly till lightly browned.
17. Let stand 5 min.
18. Serve hot.
19. Yield: 6 servings (about 195 calories per serving)

sugar, starch, milk, lemon juice, eggs, lemon rind vegetable cooking spray, fresh boysenberries, cream of tartar

Taken from cookeatshare.com/recipes/boysenberry-lemon-meringue-pudding-90026 (may not work)