INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar
until it reaches the ribbon stage. Add the flour and mix well. Whisk in the
lemon juice, salt and milk until completely combined. In a seperate bowl,
whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and
beat until stiff peaks form. Gently fold the egg whites into the lemon
mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and
bake for 30 minutes, or until lightly browned. Remove the cake from the
oven and let cool slightly, then refrigerate for at least 1 hour.
To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree
the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or
until smooth. Strain through a fine-mesh sieve.
Place a piece of plastic wrap over the pudding cake and flip it onto a flat
surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and
garnsih with raspberries.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 2186 Calories (kcal); 31g Total Fat; (12% calories from fat);
41g Protein; 452g Carbohydrate; 789mg Cholesterol; 922mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 3 1/2 Fruit; 3
1/2 Fat; 23 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9314
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”