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Title: Citrus Sponge Pudding
Categories: Dessert
Yield: 6 Servings
| 1 | c | 1% low-fat milk |
| 1/2 | c | Pineapple juice |
| 1/3 | c | Fresh lemon juice |
| 2 | tb | Margarine, melted |
| 1 | ts | Grated lemon rind |
| 1 | ts | Grated orange rind |
| 3 | Egg yolks | |
| 3/4 | c | Sugar |
| 1/3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 3 | Egg whites | |
| Vegetable cooking spray | ||
| 1 | ts | Powdered sugar |
Combine first 7 ingredients, stirring with a wire whisk; set aside.
Combine sugar, flour, and salt in a large bowl. Gradually add the milk mixture, stirring well (batter will be thin).
Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into batter; gently fold in remaining egg whites.
Pour batter into a 1-1/2 quart casserole dish coated with cooking spray. Place casserole dish in an 8-inch square baking dish, and add hot water to baking dish to a depth of 1 inch.
Bake at 350 degrees for 50 minutes or until golden brown. Sprinkle with powdered sugar. Yield: 6 servings.
Per serving: 228 Calories; 7g Fat (27% calories from fat); 5g Protein; 37g Carbohydrate; 108 mg Cholesterol; 185mg Sodium Recipe by: Cooking Light, October 1994, page 95
By igor@digex.net on Jan 28, 1997.
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