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
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
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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