Blackberry and Lemon Puddings

• 150g fresh or frozen blackberries
• 250g block PHILADELPHIA Cream Cheese, softened
• 4 eggs, separated
• 2 teaspoons vanilla essence
• 2 teaspoons custard powder
• grated rind of 1 lemon
• 1 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup caster sugar
• Lemon syrup sauce
• 1/3 cup caster sugar
• 1/4 cup water
• 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• rind of 1 lemon

1. Divide the blackberries evenly among 6 x 1 cup capacity, greased and sugar dusted, ovenproof dishes.
2. Beat the Philly* with an electric mixer until smooth.
3. Add the egg yolks, one at a time, and beat until the mixture is thick and creamy.
4. Add the vanilla, custard powder, lemon rind and juice, and beat until mixture is smooth and thick.
5. Beat the egg whites in a large bowl until soft peaks form.
6. Gradually add the caster sugar and beat until sugar is dissolved.
7. Gently fold the egg white mixture into the Philly* mixture until combined.
8. Spoon filling into moulds and place the moulds in a baking dish filled halfway up the sides with water.
9. Bake at 160C for 30-35 minutes or until puddings are risen and golden.
10. Serve with Glass Lemon Sauce.
11. Sauce: Combine sugar and water over low heat until the sugar is dissolved.
12. Bring to the boil, add the lemon juice and rind and continue to simmer until syrup has reduced by half.
13. Strain and cool slightly.

blackberries, philadelphia cream cheese, eggs, vanilla essence, custard powder, lemon, lemon juice, caster sugar, lemon syrup sauce, caster sugar, water, lemon juice

Taken from www.kraftrecipes.com/recipes/blackberry-lemon-puddings-103774.aspx (may not work)