3/4 cup plus 2 tbsp. sugar, divided
3 tablespoons corn starch
1-1/2 cups 1% low-fat milk
3 tablespoons fresh lemon juice
2 eggs, separated
1/2 teaspoon grated lemon rind
vegetable cooking spray
1-1/4 cups fresh raspberries (about 1 half-pint)
1/4 teaspoon cream of tartar

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 for 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) for 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 raspberries evenly among cups.

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

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

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

Let stand 5 minutes. Serve warm.

Yield: 6 servings.