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Tropical Fruit Pudding

By The Canadian Living Test Kitchen

Tested till perfect

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Tropical Fruit Pudding

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 279
pro 5 g
total fat 3 g
sat. fat 1 g
carb 60 g
fibre 2 g
chol 93 mg
sodium 105 mg
% RDI: -
calcium 3
iron 9
vit A 20
vit C 68
folate 18

This dessert is a tribute to the many desserts created by Cuban chefs. Serve with whipped cream spiked with rum.

Ingredients

  • 2 mangoes
  • 1 golden pineapple
  • 2 tbsp granulated sugar
  • 2 tbsp dark rum
  • 2 tbsp lime juice
  • 1 cup pineapple juice
  • Cake Topping:
  • 4 eggs, separated
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 2 tbsp dark rum
  • 1 tbsp grated lime rind
  • 1/4 tsp salt
  • 1 tbsp icing sugar

Preparation

Grease 13- x 9-inch (3 L) glass baking dish; set aside.

Cut off mango flesh from each side of pit. Cut grid pattern of 3/4-inch (2 cm) squares in flesh down to but not through skin. Gently push skin to turn inside out; cut off flesh and place in prepared baking dish. Cut off rind of pineapple; trim, quarter, core and cut pineapple into bite-size cubes. Add to mangoes. Add sugar, rum and lime juice; toss and set aside.

Cake Topping: In large bowl, beat egg whites until soft peaks form. Beat in 1/3 cup (75 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form.

In separate large bowl, beat egg yolks with remaining sugar until pale. Add flour, rum, lime rind and salt ; stir until combined. Whisk in one-quarter of the egg whites; fold in remaining whites. Scrape over fruit; spread evenly. Pour pineapple juice over top.

Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 50 minutes. Let cool on rack for 1 hour. Dust with icing sugar. Serve warm.

Source : Canadian Living Magazine: April 2006

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