Strawberry Sponge Recipe

Summary

CuisineCourse

Ingredients

 Evaporated skim milk1⁄2 Cup (8 tbs)
 Eggs2 , separated
 Vanilla extract1⁄2 Teaspoon
 Frozen strawberries10 Ounce, thawed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 363 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 450.2 mg

Sodium 327.2 mg13.6%

Total Carbohydrates 45 g15%

Dietary Fiber 6 g23.8%

Sugars 32.1 g

Protein 23 g45.7%

Vitamin A 21.4% Vitamin C 194.6%

Calcium 46.1% Iron 22%

*Based on a 2000 Calorie diet

Directions

1. Heat evaporated milk and egg yolks in top of double boiler over boiling water; stir for about 5 minutes, until mixture thickens and lightly coats back of wooden spoon. Remove from heat; add vanilla extract. Cool completely.
2. In electric blender, puree strawberries until smooth, about 15 seconds. Stir into cooled custard.
3. Using electric mixer at high speed, beat egg whites in medium bowl until stiff peaks form. Fold into custard mixture. Pour into 4 dessert dishes.
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