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

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.