Best Fabulous 2 Ingredient Lemon Pudding 4 Ww Points Recipes

LEMON PUDDING | WEIGHT WATCHERS

Steps:

• Preheat the oven to 180°C / 160°C Fan /Gas 4 / 350°F.
• Place the low fat spread / margarine, the sweetener and the zest of 1 lemon into a bowl and using a hand held mixer, whisk until just combined.
• Add the lemon juice of both lemons, vanilla paste, egg yolks, flour and milk one by one, whilst continuing to mix until you have a smooth batter.
• Clean your whisk attachment thoroughly.
• In a separate clean bowl whisk the egg whites until they produce soft peaks - when you remove the whisk the peaks will just hold their shape for a second or so before collapsing.
• Gently fold the two mixtures together using a metal spoon.
• Don't over mix as you want to keep the mixture light and fluffy with as much air left in as possible to get some rise.
• Spoon the mixture into an ovenproof dish ( I used one that measured 7 1/2 inches square).
• Fill a baking tray half full of hot water and place the ovenproof dish in the centre.
• Place in the middle of the oven and bake for 45 - 50 minutes until the top turns golden brown and has set.
• There will be a creamy lemony sauce below.
• Top with a light dusting of icing / powdered sugar.

BLUEBERRY COBBLERS FOR TWO - 4 WW POINTS

Steps:

• Preheat oven to 450. Spray two 6oz custard cups with non-stick spray.
• Combine blueberries, sugar, ginger, lemon zest and juice and cinnamon. Divide between custard cups.
• Combine together Bisquick and milk in small bowl. Spoon over blueberry mixture. Sprinkle with sugar.
• Place on baking pan and bake 20 minutes until golden and bubbly.
• Serve with vanilla ice cream.

WEIGHT WATCHERS PLUM AMARETTO PUDDING

Steps:

• Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
• Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
• Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
• Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
• Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.

EASY LEMON PUDDING

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.

IRISH FLUFFY LEMON PUDDING

Steps:

• Cream the butter.
• Add sugar and beat well.
• Grate the rind of the lemons and squeeze out the juice, strain, set aside.
• Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'.
• Add the milk.
• Whisk the egg whites stiff and fold gently into the batter.
• Place into a pie plate and bake in a 350F oven for apprx 40 minutes.
• Dredge with Icing sugar (optional).
• Serve with whipped cream (optional).

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

COFFEE CARAMEL FLAN (4 WW POINTS)

Steps:

• Preheat oven to 350°F.
• In a saucepan, whisk together sugar and cornstarch. Gradually stir in milk. Bring to a simmer, whisking constantly until slightly thickened. Stir in caramel topping and coffee drink mix. Remove from heat.
• Whisk egg whites in a large heatproof bowl. Very gradually stir hot milk mixture into egg whites.
• Pour about 1/3 cup of mixture into each of four 1/2-cup ramekins. Place ramekins in a shallow baking dish and add enough hot water (on outside of ramekins) to rise about 1 inch up sides of ramekins.
• Bake until firm and puffy, about 30 minutes. Carefully remove baking dish from oven, lift out ramekins and let cool before serving. To serve chilled, cover with plastic wrap and refrigerate until cold. Yields 1 per serving.

FABULOUS 2 INGREDIENT LEMON PUDDING - 4 WW POINTS

Steps:

• Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
• Take off heat and add lemon jello. Mix well.
• Pour into bowl and let chill for 2-3 hours.