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Spanish Cinnamon Cream

Dessert.Master's picture
  Skim milk 2 Cup (32 tbs)
  Unflavored gelatin 1 Tablespoon
  Honey 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Eggs 2 , separated

Scald milk in top of a double boiler set over simmering water.
Slowly stir in gelatin until dissolved.
Blend in honey and cinnamon.
Beat egg yolks in a cup.
Gradually add about 1/2 cup hot milk mixture to egg yolks while beating.
Empty contents of cup into top of double boiler, and whisk pudding over simmering water until thick and smooth.
Remove from heat, and cool.
In a small bowl, beat egg whites until stiff peaks form.
Fold into cooled pudding.
Spoon pudding into 6 stemmed sherbet glasses.
Chill until firm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 459 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 432.2 mg144.1%

Sodium 412.4 mg17.2%

Total Carbohydrates 53 g17.7%

Dietary Fiber 2.7 g10.9%

Sugars 49.1 g

Protein 42 g83.1%

Vitamin A 10.7% Vitamin C 8.3%

Calcium 68.4% Iron 15.1%

*Based on a 2000 Calorie diet

1 Comment

umaima's picture
Hi Carre, sorry that was an error which has been rectified now.
Spanish Cinnamon Cream Recipe