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.
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