|Ripe pineapple||1 Pound, grated after removal of the central stalk|
|Water||1 Cup (16 tbs)|
|Cardamom nutmeg powder||1 Teaspoon|
Mix the cornflour with a cup of water.
Place the pineapple and sugar into a clean vessel and add the cornflour mixture. Stir well and cook over a medium heat till thick. Add the spice powder. Cool.
Whisk the egg whites and stir into the cool sauce. Place in a pudding mould, cover the mouth tightly with foil and steam on the stove or in an oven for 35 minutes.
Serving size: Complete recipe
Calories 2178 Calories from Fat 8
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat 0.08 g0.39%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 105.3 mg4.4%
Total Carbohydrates 553 g184.4%
Dietary Fiber 8.1 g32.4%
Sugars 498.3 g
Protein 9 g18.8%
Vitamin A 5.3% Vitamin C 363.1%
Calcium 8.8% Iron 12.7%
*Based on a 2000 Calorie diet