Frozen Orange Pudding
|Cold water||1⁄3 Cup (5.33 tbs)|
|Nonfat dry milk||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned frozen orange juice/Tangerine juice concentrate||6 Ounce (Thawed)|
In small bowl, combine eggs, water, nonfat dry milk, and salt.
Beat with electric or rotary beater until light and fluffy; gradually add sugar and concentrate, beating till thick and lemon colored.