Citrus Sponge Pudding

Recipe Ingredients

1 cup	237ml	1% low-fat milk
1/2 cup	118ml	Pineapple juice
1/3 cup	78ml	Fresh lemon juice
2 tablespoons	30ml	Margarine - melted
1 teaspoon	5ml	Grated lemon rind
1 teaspoon	5ml	Grated orange rind
3		Egg yolks
3/4 cup	148g / 5.2oz	Sugar
1/3 cup	20g / 0.7oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
3		Egg whites
		Vegetable cooking spray
1 teaspoon	5ml	Powdered sugar

Recipe Instructions

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 350F for 50 minutes or until golden brown. Sprinkle with powdered sugar.

Yield: 6 servings.

Source:
Cooking Light, October 1994, page 95

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