Prep: 10 minutes plus chilling
Cook: 20 minutes • Serves: 6
1 package (6 ounces) fresh raspberries
3/4cup granulated sugar
1/8teaspoon plus 1 pinch salt
1-1/2teaspoons fresh lemon juice
1/2teaspoon lemon zest
1/4cup half and half
2 large egg yolks
3 tablespoons cornstarch
2-1/2cups reduced-fat milk
4 teaspoons butter
1 teaspoon vanilla extract
1.In small saucepot, heat berries, 1/4 cup sugar, water and 1 pinch salt to simmering over medium-high heat; cook 6 to 8 minutes, stirring occasionally or until slightly thickened. Stir in lemon juice and zest; cool. Refrigerate at least 2 hours before serving. Makes about 1 cup.
2.In medium bowl, whisk together half and half and egg yolks. In medium saucepot, whisk cornstarch and remaining 1/2 cup sugar and 1/8 teaspoon salt; gradually whisk in milk. Heat to boiling over medium-high heat, whisking constantly; boil 1 minute, whisking constantly. To temper egg mixture, transfer half the hot milk mixture into egg mixture while whisking constantly, then add egg-milk mixture back to saucepot. Boil 1 minute, whisking constantly. Remove from heat; whisk in butter and vanilla extract.
3. Transfer pudding to 6 dessert bowls or glasses; refrigerate at least 2 hours before serving. Serve topped with berry mixture.
Approximate nutritional values per serving:
249 Calories, 7g Fat (4g Saturated), 79mg Cholesterol,
152mg Sodium, 42g Carbohydrates, 3g Fiber, 5g Protein