Almond Pudding
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 4large eggs, separated
- ½cup, plus 2 tablespoons, sugar
- ¾cup ground blanched almonds
- ½teaspoon almond extract (optional)
- Oil for the pan
- Matzoh meal for the pan
- 1pint strawberries or 1 cup strawberry puree
Nutritional analysis per serving (8 servings)
158 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 7 grams protein; 39 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
In an electric mixer, beat the egg yolks until foamy. Add the sugar and mix until the egg yolks are very pale and fluffy. Add the almonds and the extract, if using, and mix until well blended.
- Step 3
In another bowl, beat the egg whites until stiff peaks form.
- Step 4
Fold the egg whites into the yolk mixture and turn into an 8-inch souffle dish or springform pan that has been greased and then floured with matzoh meal. Bake for 30 to 35 minutes, or until golden. The pudding will rise slightly during cooking; it will settle as it cools. Let cool slightly.
- Step 5
Top with fresh strawberries or strawberry puree and serve.
Private Notes
Comments
Can this be prepared before hand and baked an hour later?
Can this be prepared before hand and baked an hour later?