LEMON PUDDING WITH RASPBERRY COULIS AND BERRIES
Sugar-free pudding is a frequent indulgence that fits into my WW plan. I had some raspberries that were not going to last much longer, so made a coulis. I like the combination of raspberries with lemon and blueberries. It's pretty simple, but tasty and looks pretty. Cook time does NOT include chilling time.
Provided by Carolyn Haas
Categories Puddings
Time 30m
Number Of Ingredients 6
Steps:
- 1. Make coulis - simmer raspberries in 1/2 -3/4 cup water until very soft and have lost their color. Crush with spoon as they cook. Strain and discard seeds and remaining mass. Put strained raspberry liquid back into pot with sugar. Bring to boil, lower heat and simmer until liquid reduces and thickens. Cool.
- 2. Make lemon pudding according to package directions. Pour into 4 individual serving containers.
- 3. To serve - pour 1/4 of the chilled coulis on the pudding in each bowl. Sprinkle some blueberries on the coulis and top with a generous squirt of whipped cream.
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