Citrus Sponge Pudding
Source:Cooking Light
 

Ingredients:
1 cup 1% low-fat milk
1/2 cup pineapple juice
1/3 cup fresh lemon juice
2 tablespoons margarine -- melted
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
3 egg yolks
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg whites
Vegetable cooking spray
1 teaspoon powdered sugar

 

Instructions:
Combine first 7 ingredients, stirring with a wire whisk; set aside. Combine sugar, flour, and salt in a large bowl. Gradually add the milk mixture, stirring well (batter will be thin).Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into batter; gently fold in remaining egg whites. Pour batter into a 1-1/2 quart casserole dish coated with cooking spray. Place casserole dish in an 8-inch square baking dish, and add hot water to baking dish to a depth of 1 inch. Bake at 350ºF for 50 minutes or until golden brown. Sprinkle with powdered sugar. Yield: 6 servings.
NOTES : As it bakes, this dessert forms two layers: a creamy pudding nestled beneath a spongy cake top.