Pear and Raspberry Baked Pudding
(makes 4 servings)
| refrigerated butter-flavored cooking spray |
| 1/2 | pound (240 g) Bartlett pears |
| 1/3 | cup (41 g) fresh or frozen raspberries |
| 1 | tablespoon (15 ml) fresh lemon juice |
| 6 | tablespoons (90 ml) skim milk |
| 1 1/2 | tablespoons (13 g) unbleached all-purpose flour |
| 2 | tablespoons (30 ml) liquid egg substitute |
| 1/4 | teaspoon (1.25 ml) ground cinnamon |
| 1/8 | teaspoon (0.6 ml) almond extract |
| 1/2 | tablespoon (6 g) reduced-fat margarine |
- Preheat oven to 400°F (200°C), Gas Mark 6. Lightly coat a 6-cup (1.2 l) shallow baking dish with cooking spray.
- Peel and core pears. Cut each pear into 8 wedges. Arrange pears in the prepared dish. Sprinkle raspberries between the pears. Sprinkle lemon juice over all.
- In a small bowl, whisk together skim milk, flour, egg substitute, cinnamon, and almond extract. Beat egg white until it forms stiff peaks. Gently fold into milk-flour mixture. Spoon over the fruit and sprinkle top with sugar. Dot with margarine.
- Bake for 25 to 35 minutes, until fruit is tender and topping is set. Let stand at room temperature for at least 20 minutes before serving.
| Per serving: | 84 calories (12% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 54 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1/2 bread/starch, 1/2 fruit) |
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