Instructions: Boysenberry-Lemon Meringue Pudding

Combine 3/4 cup sugar and corn starch in a 1-quart glass measure; stir well. Gradually add milk, stirring with a wire wisk until blended.

Microwave at HIGH 4 1/2 to 5 minutes or until thickened, stirring with a wire wisk after 3 minutes and then after every additional minutes.

Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk until lighty beaten. Gradually stir about one-fourth of hot mixture into yolk mixture; add to remaininghot mixture, stirring constantly.

Microwave at MEDIUM (50% power) 2 to 3 minutes. Stir in lemon rind.

Spoon 1/3 cup lemon mixture into each of 6 (6 oz.) souffle cups coated with cooking spray; divide Boysenberries evenly among cups.

Beat egg whites (at room temperature) and cream of tartar until foamy.

Gradually add remaining 2 tblsp. sugar, 1 teaspoon at a time, beating until stiff peaks form. Spread meringue evenly over each pudding.

Bake in a conventional oven at 350 for 8 minutes or until lightly browned.

Let stand 5 minutes. Serve warm.

Yield: 6 servings (about 195 calories per serving)

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