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Pineapple Souffle Pudding

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Ingredients
  Knox gelatin 1 Tablespoon, dissolved in 1/4 cup cold water (1 Enveloped)
  Egg yolks 3 , beaten slightly with 1/2 cup sugar and 1/4 teaspoon salt
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Grated lemon rind 1
Directions

Cook this mixture over hot water until custard coats the spoon.
Remove from heat and stir in dissolved gelatine.
Add 1 cup crushed pineapple.
Cool until the mixture begins to harden.
Whip 1/2 cup cream or evaporated milk and fold into pineapple mixture.
Beat 3 egg whites and fold into above.
Pour into mold and chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pudding
Interest: 
Everyday

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4.27
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 590 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 555.3 mg185.1%

Sodium 536.1 mg22.3%

Total Carbohydrates 105 g35%

Dietary Fiber 0.65 g2.6%

Sugars 101.1 g

Protein 20 g40.3%

Vitamin A 13.1% Vitamin C 33.7%

Calcium 7.6% Iron 8.1%

*Based on a 2000 Calorie diet

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Pineapple Souffle Pudding Recipe