Pear And Raspberry Baked Pudding

[Kitchen Witch]

Pear And Raspberry Baked Pudding


Ingredients:
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 large egg white
1 tablespoon (12 g) sugar
1/2 tablespoon (6 g) reduced-fat margarine

Instructions:
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.

Nutrition Facts:
Amount 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)

Quantity:
makes 4 servings