Orange Pudding Cake

Pin It

1 vanilla Angel Food Cake (prepare cake mix according to instructions)
3/4 cup LDF orange juice
1 tablespoon gelatin
1/4 cup all-purpose flour
2/3 cup granulated sugar, plus 3 Tbls.
1/4 teaspoon salt
2 cups fat free LDF milk
3 eggs, separated for the yolks
Pasteurized egg-white product
1 tablespoon grated orange zest

Prepare Angle Food Cake and allow to cool. Combine orange juice and gelatin; set aside. In a double boiler, over boiling water, combine flour, 2/3 cup of the sugar, salt, and milk. Cook and stir until thick (about 10 minutes.) Stir in gelatin, egg yolks and orange zest. Remove from heat at once and cool.

Cut cooled cake into bite-size pieces. Measure egg white product to equal 3 egg whites. Beat the egg whites to soft peaks. Add the remaining 3 tablespoons sugar and beat 2-3 minutes. Fold into custard.

Alternate layers of cake cubes and custard in a nonstick bundt cake pan. Refrigerate at least 6 hours. Unmold. Garnish with raspberries. Can be served in a glass dish. Can be turned into an English trifle by layering with fruit and liquors.

Makes 12 servings at 245 calories each.

Adapted from Controlling Your Fat Tooth, by Joseph C. Piscatella
From Mooo News, December 2006