Fruit Sponge
Yield
8 servingsPrep
30 minCook
?Ready
?Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
gelatin, unflavored
|
*
|
| ⅓ | cup |
water
cold |
|
| 2 | cups |
sour milk
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
fruit
crushed |
* |
| 1 | each |
egg whites
|
*
|
| ⅛ | teaspoon |
salt
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
gelatin, unflavored
|
*
|
| 79 | ml |
water
cold |
|
| 473 | ml |
sour milk
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
fruit
crushed |
* |
| 1 | each |
egg whites
|
*
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Soften gelatin in cold water.
Dissolve over boiling water.
Combine gelatin, sour milk, sugar, lemon juice, and salt.
Mix thoroughly.
Cool until partially set.
Beat until light and fluffy.
Add flavoring and fruit.
Fold in stiffly beaten egg white.
Beat until gelatin holds its shape.
Chill. Pile lightly in serving dish.
Serve with whipped cream, or soft custard.
