1/1 Photo of Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat)
gym tonic's Note:
Yum! You can use any berries you like -raspberries, blueberries, blackberries, & this scrumptious dessert will still taste fantastic. Adapted from an old Woman's Day recipe I came across. Perfect for entertaining, but so easy you could have it for dessert tonight :)
My Private Note
Units: US | Metric
- 1Preheat oven to 180°C
- 2Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam.
- 3Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy.
- 4Stir in skim milk, flour, lemon juice, apple sauce & (optional) rind.
- 5In another bowl, beat egg whites until soft peaks form.
- 6Gradually add other half of Splenda, continually beating until mixture is thick & glossy.
- 7Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. Do not overmix -you want to keep this light & fluffy.
- 8Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
- 9Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
- 10Bake 35-40 minutes or until puddings are lightly browned & firm to touch.
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Nutritional Facts for Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat)
Serving Size: 1 (190 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 179.4
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 1.3 g
- Cholesterol 159.8 mg
- Sodium 288.6 mg
- Total Carbohydrate 26.5 g
- Dietary Fiber 1.2 g
- Sugars 1.4 g
- Protein 9.3 g