Pineapple Sponge Recipe

Summary

Cooking Time30 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water1⁄4 Cup (4 tbs)
 Unsweetened pineapple juice1 Cup (16 tbs), heated
 Fresh lemon juice/Lime juice1 Tablespoon
 Salt1⁄4 Teaspoon
 Vanilla1 1⁄2 Teaspoon
 Crushed pineapple in unsweetened juice1⁄2 Cup (8 tbs), drained
 Egg whites2
 Sugar2 Tablespoon

Nutrition Facts

Serving size

Calories 53 Calories from Fat 0

% Daily Value*

Total Fat 0.05 g0.08%

Saturated Fat 0 g0.02%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 77.3 mg3.2%

Total Carbohydrates 10 g3.5%

Dietary Fiber 0.2 g0.78%

Sugars 9.1 g

Protein 3 g5.3%

Vitamin A 0% Vitamin C 26.8%

Calcium 0.6% Iron 0.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Drain juice from pineapple; heat juice and reserve pineapple.

MAKING
2. In a large bowl, soak gelatin in water until soft.
3. Stir in lemon or lime juice, hot pineapple juice, salt and vanilla.
4. Refrigerate mixture until consistency is that of unbeaten egg whites.
5. Remove bowl from refrigerator and using an electric or rotary beater, beat until mixture is fluffy.
6. Add drained crushed pineapple; fold to mix.
7. In another bowl, beat egg white with an electric mixer until soft peaks are formed.
8. Add sugar and gradually beat to blend.
9. Add beaten egg mixture to gelatin mixture; fold to mix.

FINALISING
10. Rinse a 1-quart mold with cold water and pour the egg-gelatin mixture into it.
11. Refrigerate until chill and firm.

SERVING
12. On a serving plate, unmold and garnish with fresh mint leaves, if desired.
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