Almond Pudding

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.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 20 mins 350°F

Almond Pudding

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Directions

  1. Lightly coat a 9-1/2-inch round cake pan with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
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Nutrition Facts (Almond Pudding)

  • Per serving:
  • 196 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 180 mg chol. ,
  • 55 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 8 g pro.

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