Raspberry Sponge Pudding rec.food.recipes/Robert & Keri Cathey
1 cup skim milk 4 egg yolks, beaten 1/2 tsp. vanilla 2 cup fresh or frozen raspberries Sugarless sweetener to taste 4 egg whites, beaten stiff
Combine milk and egg yolks in top of a boiler (double). Cook until custard is thick, stirring constantly. Remove. Add vanilla and cool. Rub berries through a sieve or put in blender. Add to custard. Sweeten to taste. Fold egg whites into custard. |