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Recipe for 1970s Weight Watchers Pineapple Cottage Custard

I belonged to Weight Watchers in the early 1970s and made a custard type dish that had crushed pineapple, cottage cheese, I think milk and maybe an egg. It was baked in a water bath. It would make 4 servings. It should have been a main dish, but we would eat a salad for lunch first and than this hummy dish as a dessert. Please help.


By Lorie from DE

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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

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June 9, 20130 found this helpful


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.

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