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