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Cherry Puff Recipe
|Canned pitted tart red cherries||20 Ounce, drained (1 Can, No. 2 Size / 2 1/2 Cups)|
|Liquid from cherries||1⁄2 Cup (8 tbs)|
|Quick cooking tapioca||2 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted cake flour||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1229 Calories from Fat 80
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 358.7 mg14.9%
Total Carbohydrates 279 g93.1%
Dietary Fiber 7.2 g28.9%
Sugars 111.4 g
Protein 19 g37.8%
Vitamin A 94.2% Vitamin C 19.8%
Calcium 14.5% Iron 72.8%
*Based on a 2000 Calorie diet
Simmer mixture 5 minutes, stirring constantly.
Beat egg whites until foamy; add salt and cream of tartar; beat stiff.
Beat egg yolks until thick and lemon-colored; add sugar gradually; beat thoroughly.
Fold egg yolks into whites.
Sift flour over, fold in.
Pour cherry mixture into 8x8x2-inch baking dish.
Pour batter on top.
Bake in slow oven (325°) 30 to 35 minutes.
Cut in squares.
Serve with ice cream.