Fruit Cream Pudding
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Eggs||3 Small, separated|
|Fruit cocktail||1 Can (10 oz), well quart-drained|
In large glass bowl, blend sugar, cornstarch, and salt.
Gradually stir in milk, mixing well.
Cook on roast (7) for 5 to 6 minutes or until thickened; stir twice during cooking.
Stir a small amount of hot mixture into egg yolks.
Add warmed egg yolks to hot mixture, stirring well with wire whip.
Cook on roast (7) for 1 1/2 to 2 minutes until pudding coats metal spoon.
Fold in fruit cocktail and vanilla.
In a separate glass bowl, beat egg whites until stiff peaks form; fold into custard.
Chill to serve.
Serving size: Complete recipe
Calories 958 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 12 g59.8%
Trans Fat 0 g
Cholesterol 527.4 mg175.8%
Sodium 855.8 mg35.7%
Total Carbohydrates 153 g51.1%
Dietary Fiber 3 g12.2%
Sugars 110.9 g
Protein 29 g58%
Vitamin A 31.2% Vitamin C 4.5%
Calcium 57.3% Iron 13.4%
*Based on a 2000 Calorie diet