This baked dessert has a texture similar to bread pudding but contains ground almonds instead of bread. The batter is thick, so be sure to spread it into an even layer in the baking pan.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat a 9-1/2-inch round cake pan with cooking spray; set aside.

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  • In a large mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Add almond extract; beat on low speed until combined. Gradually add sugar substitute beating on low speed until combined. Fold in almonds. Set aside.

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  • Thoroughly wash the beaters. In a medium mixing bowl beat egg whites on medium speed until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the egg yolk mixture until combined. Fold remaining egg whites into egg yolk mixture. Spoon into prepared pan, spreading evenly.

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  • Bake in a 350 degree F oven about 20 minutes or until puffed and golden and a knife inserted near the center comes out clean. Cut into wedges. Serve warm with strawberries and whipped cream. Makes 8 servings.

Nutrition Facts

196 calories; 16 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 180 mg cholesterol; 55 mg sodium. 179 mg potassium; 7 g carbohydrates; 2 g fiber; 2 g sugar; 8 g protein; 632 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;

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