Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat)

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 :)

• Ready In: 45 mins
• Serves: 4

Ingredients

• 150  g mixed berries
• 3  eggs, separated
• 1  cup Splenda sugar substitute
• 1  cup skim milk
• 1⁄2 cup self-raising flour, sifted
• 1⁄4 cup lemon juice
• 30  g  sugar-free applesauce
• 2  teaspoons  grated lemon rind (optional)
•  water, boiled

Directions

1. Preheat oven to 180°C
2. Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam.
3. Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy.
4. Stir in skim milk, flour, lemon juice, apple sauce & (optional) rind.
5. In another bowl, beat egg whites until soft peaks form.
6. Gradually add other half of Splenda, continually beating until mixture is thick & glossy.
7. Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. Do not overmix -you want to keep this light & fluffy.
8. Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
9. Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
10. Bake 35-40 minutes or until puddings are lightly browned & firm to touch.