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Raspberry Pudding Recipe
|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|
Serving size: Complete recipe
Calories 788 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 3.7 g18.4%
Trans Fat 0 g
Cholesterol 432.2 mg
Sodium 385.3 mg16.1%
Total Carbohydrates 144 g47.9%
Dietary Fiber 10 g40.1%
Sugars 111.3 g
Protein 30 g60.6%
Vitamin A 11.4% Vitamin C 73.8%
Calcium 66.3% Iron 17.8%
*Based on a 2000 Calorie diet
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.
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 425Â° for 0 to 4 minutes or until golden brown.