Cookie Pudding

Cold winter weather calls for hot bread pudding. Here’s an offbeat variation that’s easy to make. Instead of bread cubes we use ladyfingers. The cake-like cookies are low in fat and make a delicate, sweet pudding base.

To lower the calorie count, we’ve made sure the custard and meringue are totally fat-free. The pudding itself gets its tangy taste from fresh raspberries and lemon. If you want to drizzle the dessert with topping, use either of the fruits to make a sweet sauce. Better yet, make two sauces and try serving both.

LEMON-RASPBERRY PUDDING WITH MERINGUE 2 (3-ounce) packages (1 dozen each) ladyfingers 1 cup fresh raspberries 2 1/2 cups nonfat milk 2/3 cup sugar 1 tablespoon cornstarch 3/4 cup thawed nonfat egg substitute (equivalent to 3 eggs) Grated zest of 1 lemon 3 to 4 tablespoons lemon juice 1 1/2 to 2 teaspoons vanilla 3 egg whites 1/4 teaspoon cream of tartar Fresh Raspberry or Lemon Sauce

Arrange 1 package ladyfingers in bottom of 1 1/2-quart or 10-inch round deep baking dish, overlapping slightly. Top with 1/2 cup raspberries. Arrange remaining ladyfingers in another layer on top. Top with remaining 1/2 cup raspberries.

Combine nonfat milk, 1/3 cup sugar, cornstarch and egg substitute in saucepan. Whisk until smooth. Heat over medium-low heat, whisking constantly, about 3 minutes. Do not allow to thicken. Stir in lemon zest, lemon juice and vanilla. Carefully pour over ladyfingers. Do not press down.

Bake at 350 degrees 25 to 30 minutes or until knife inserted near center comes out clean. Remove from oven and increase oven heat to 375 degrees.

Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/3 cup sugar, beating until soft, smooth peaks form. Spoon meringue onto hot pudding, covering entire surface while swirling with spoon. Return to oven and bake 8 to 10 minutes or until golden brown. Serve warm with Raspberry or Lemon Sauce or both. Makes about 14 servings.

Each serving, with raspberry sauce, contains about: 125 calories; 66 mg sodium; 44 mg cholesterol; 1 gram fat; 25 grams carbohydrates; 5 grams protein; 0.54 gram fiber.

Raspberry Sauce 1 cup fresh or frozen raspberries 2 tablespoons sugar or to taste Puree raspberries in blender or food processor until smooth. Add sugar to taste. Lemon Sauce 1/4 cup lemon juice, about 1/2 cup water 4 teaspoons cornstarch 1/4 cup sugar or to taste Few drops yellow food color

Combine lemon juice, water, cornstarch and sugar in small saucepan. Whisk until smooth. Stir over medium heat until thickened. Add food color to tint lemon yellow. Adjust lemon juice and sugar to taste. Serve warm or cold.