Lemon Pudding
with Blueberry Sauce

2 servings 

• 1/4 cup thawed Egg Beaters
• 1/4 cup sugar
• 1/3 cup 1% lowfat milk
• 1/2 teaspoon grated lemon rind
• 2 Tablespoons fresh lemon juice
• 1 teaspoon melted margarine or butter
• 2 Tablespoons all-purpose flour
•    vegetable cooking spray
• 1 Tablespoon sugar
• 1 Tablespoon water
• 1 teaspoon cornstarch
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1 cup fresh blueberries

Beat egg beaters at high speed of an electric mixer for 1 minute. Add 1/4 cup sugar; beat 1 minute. Add milk and next 3 ingredients; beat well. Add flour; beat until well blended. Pour half the mixture into each of 2 (6-ounce) custard cups coated with cooking spray. Place custard cups in a 9-inch square baking pan. Add water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until set. Remove cups from water; set aside.

Combine 1 Tablespoon sugar and next 4 ingredients in a 2-cup measuring cup; stir well. Add blueberries; stir well. Microwave at HIGH heat 45 seconds, stir and microwave another 45 seconds or until thickened and bubbly. Spoon half of the mixture over each pudding. Serve chilled

Bon appetit!