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Almond Pudding




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




Nonstick cooking spray
6 egg yolks
1/2 teaspoon almond extract
2/3 cup no-calorie, heat-stable granular sugar substitute (Splenda)
3/4 cup almonds, finely ground
6 egg whites
1 cup sliced fresh strawberries
1/2 cup whipping cream, whipped


Recipe



1. Lightly coat a 9-1/2-inch round cake pan with cooking spray; set aside.
2. In a large mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add almond extract; beat on low speed until combined. Gradually add sugar substitute beating on low speed until combined. Fold in almonds. Set aside.
3. Thoroughly wash the beaters. In a medium mixing bowl beat egg whites on medium speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the egg yolk mixture until combined. Fold remaining egg whites into egg yolk mixture. Spoon into prepared pan, spreading evenly.
4. Bake in a 350 degree F oven about 20 minutes or until puffed and golden and a knife inserted near the center comes out clean. Cut into wedges. Serve warm with strawberries and whipped cream. Makes 8 servings