Recipe for 1970s Weight Watchers Pineapple Cottage Custard?

Melonie

January 28, 20110 found this helpful

Weight Watchers Pineapple Sponge Custard
50 Minutes to Prepare and Cook
1/4 cup White Flour
1/2 tsp Baking Powder
1 tablespoon Splenda
1 Lemon, juice and grated peel
2 medium eggs, separated
1/2 cup nonfat milk
4 slices Pineapple
2 tablespoon juice from the Pineapple
Preheat oven to 350 degF.
In bowl mix flour, Splenda, Pineapple juice, Lemon juice and peel, egg yolks and milk stir well. Whisk egg whites until stiff and slowly fold into the liquid mixture (it will be runny).

Cut pineapple into pieces and arrange into a 2 to 3 cup souffle dish, gently pour in the egg mixture.

Place dish into deep baking pan, add hot water up to 1" up the side of souffle dish, bake for approx 35 minutes until cooked, serve at once.

Number of Servings: 2

markymander

November 10, 20210 found this helpful

Hi there, Miss Judith, Marky Mander here in Pipe Creek, Texas and yea this is one of the custards I remember. This is a great recipe and there was another that had noodles in it and you baked it as well. Just wondered if you were familiar with that one. Gratefully, Marky

 

markymander

November 10, 20210 found this helpful

Hi there, Miss Judith, Marky Mander here in Pipe Creek, Texas and yea this is one of the custards I remember. This is a great recipe and there was another that had noodles in it and you baked it as well.

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Just wondered if you were familiar with that one. Gratefully, Marky

 

Judith G.

June 9, 20130 found this helpful

Blend:
2 cups 1% cottage cheese
1Tbsp. melted margarine
1/2 tsp. vanilla
3 large egg whites or 1/2 cup egg substitute

Add and Blend:
1/3 cup sugar
2 Tbsp. flour
8 oz can crushed pineapple drained

Pour into 9x9 inch greased pan
Set in larger pan with 1 inch of water
Bake at 450 degrees F for 10 min then at 350 for 40 min
Cut in 9 pieces @ 2 pts each. Serve at room temp.