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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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ALMOND PUDDING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fielder Estate in Justin, Texas in 1988. Ingredients:
6 egg yolks |
1/2 teaspoon almond extract |
2/3 cup sugar substitute |
3/4 cup almonds finely ground |
6 egg whites |
1 cup sliced fresh strawberries |
1/2 cup whipping cream whipped |
Directions:
1. Lightly coat a round cake pan with cooking spray then set aside.
2. In a large mixing bowl beat egg yolks with an electric mixer on high speed 5 minutes.
3. Add almond extract then beat on low speed until combined.
4. Gradually add sugar substitute beating on low speed until combined then fold in almonds.
5. Thoroughly wash the beaters.
6. In a medium mixing bowl beat egg whites on medium speed until stiff peaks form.
7. Fold 1/4 of the egg whites into the egg yolk mixture until combined.
8. Fold remaining egg whites into egg yolk mixture then spoon into prepared pan and spread even.
9. Bake at 350 for 20 minutes then cut into wedges and serve with strawberries and whipped cream.
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