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Raspberry Pudding

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Ingredients
  Eggs 2
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 4 1⁄2 Teaspoon
  Skim milk 1⁄4 Cup (4 tbs)
  Skim milk 1 3⁄4 Cup (28 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Raspberries 1 Cup (16 tbs)
  Cream of tartar 1⁄8 Teaspoon
  Sugar 2 Tablespoon
Directions

Combine egg yolks, 1/4 cup sugar, cornstarch, and 1/4 cup milk in top of a double boiler, stirring to blend.
Slowly add 1 3/4 cups hot milk, stirring constantly.
Place over boiling water, and cook, stirring frequently, 10 minutes or until thickened.
Remove from heat; stir in vanilla.
Cool slightly.
Divide raspberries evenly into 6 (6-ounce) custard cups.
Pour pudding over raspberries.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add 2 tablespoons sugar, 1 tablespoon at a rime, beatng until stiff peaks form.
Spoon or pipe meringue onto pudding, covering entire surface and sealing edges.
Bake at 425° for 0 to 4 minutes or until golden brown.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Healthy

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