Pineapple Sponge Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 cup White Flour1/2 tsp Baking Powder1 tblspn Splenda1 Lemon, juice and grated peel2 medium eggs, separated1/2 cup nonfat milk4 slices Pineapple2 Tblsp juice from the Pineapple
Preheat oven to 350 degF (180 deg C).
In bowl mix flour, Splenda, Pineapple juice, Lemon juice and peel, egg yolks and milk stir well. Whisk egg whites until stiff and slowly fold into the liquid mixture (it will be runny).
Cut pineapple into pieces and arrange into a 2 to 3 cup souffle dish, gently pour in the egg mixture.
Place dish into deep baking pan, add hot water up to 1" up the side of souffle dish, bake for approx 35 minutes until cooked, serve at once.
Number of Servings: 2
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
In bowl mix flour, Splenda, Pineapple juice, Lemon juice and peel, egg yolks and milk stir well. Whisk egg whites until stiff and slowly fold into the liquid mixture (it will be runny).
Cut pineapple into pieces and arrange into a 2 to 3 cup souffle dish, gently pour in the egg mixture.
Place dish into deep baking pan, add hot water up to 1" up the side of souffle dish, bake for approx 35 minutes until cooked, serve at once.
Number of Servings: 2
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 202.2
- Total Fat: 4.7 g
- Cholesterol: 164.0 mg
- Sodium: 94.9 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 1.3 g
- Protein: 9.7 g
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