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    Citrus Sponge Pudding


    Source of Recipe


    Cooking Light, October 1994, page 95

    List of Ingredients





    1 cup 1% low-fat milk
    1/2 cup pineapple juice
    1/3 cup fresh lemon juice
    2 tablespoons margarine -- melted
    1 teaspoon grated lemon rind
    1 teaspoon grated orange rind
    3 egg yolks
    3/4 cup sugar
    1/3 cup all-purpose flour
    1/4 teaspoon salt
    3 egg whites
    Vegetable cooking spray
    1 teaspoon powdered sugar

    Recipe



    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 350ºF for 50 minutes or until golden brown. Sprinkle with powdered sugar. Yield: 6 servings.

    NOTES : As it bakes, this dessert forms two layers: a creamy pudding nestled beneath a spongy cake top.

 

 

 

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