Posted by: marthabernie | October 25, 2013


This recipe is gluten free if you have GF vanilla.  It’s not hard to make, but it does require attention and stirring as it cooks in the microwave.  It can be made ahead and refrigerated, and it is low fat.  Makes 6 servings that are about 100 calories each.


2 cups skim milk

1/4 cup plus 1 tablespoon sugar, divided

1 8 oz carton frozen egg substitute, thawed

2 teaspoons cornstarch

1-1/2 tsps. vanilla extract

3/4 teaspoon grated orange rind

2 tablespoons no-sugar-added raspberry spread

Combine milk and 3 tablespoons sugar in a 2 quart casserole; stir well.  Microwave, uncovered, at HIGH 10 minutes or until thoroughly heated and sugar dissolves, stirring every 3 minutes.  Add remaining 2 tablespoons sugar to egg substitute, beating well.  Stir one-fourth of hot milk mixture into egg substitute mixture; add to remaining hot milk mixture, stirring constantly.  Stir in cornstarch.  Microwave, uncovered, at HIGH 4 to 6 minutes or until thickened, stirring after every minute.  Add vanilla and orange rind; stir with a wire whisk for 3 minutes.  Pour mixture in a 9 inch pie plate, cover and chill one hour or until set.  Place raspberry spread in a 1 cup glass measure; microwave, uncovered at HIGH 20 seconds or until melted.  Drizzle raspberry spread in a circle on top of pudding.  Draw a wooden pick through spread at regular intervals to create a webbed effect.

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