Black Bottom Cranberry Pudding
Posted By: Bev Thur 1 Sep 2005 10:46 am
Source: Cooking Light

Ingredients:
2/3 cup chocolate wafer crumbs (about 12 wafers)
2 tablespoons reduced-calorie margarine, melted
3/4cup sugar, divided
1/2 cup plus 2 tablespoons water
2 cups frozen cranberries, thawed
1/4 cup seedless raspberry jam
1 cup 1% low-fat milk
2 egg yolks
1/4 cup all-purpose flour
5 egg whites
1 teaspoon powdered sugar

Instructions:
Combine chocolate wafer crumbs and margarine, stirring well. Press crumb mixture into bottom of an 8-inch square pan; set aside.
Combine 1/4 cup plus 2 tablespoons sugar and water in a saucepan. Bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat, and stir in jam; let cool. Spoon cranberry mixture into prepared pan.
Place milk in a small saucepan; bring just to a boil over medium heat, stirring occasionally. Beat
egg yolks and 1/4 cup sugar at high speed of an electric mixer until yolks are thick and pale (about 5 minutes). Gently fold flour into yolk mixture, using a large wire whisk. Gradually stir about 1/4 cup hot milk into yolk mixture; add to remaining hot milk, stirring constantly. Cook over medium-low heat, stirring constantly, 1 minute or until thickened. Transfer milk mixture to a large bowl; let cool.
Beat egg whites at high speed of an electric mixer until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Fold one-fourth of beaten egg white mixture into milk mixture; fold in remaining egg white mixture. Pour egg white mixture over cranberry mixture in pan. Bake at 375º for 20 minutes or until puffed and golden. Sprinkle with powdered sugar. Serve immediately.
Yield: 8 servings