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Add a photoServings: 8
Ingredients
- 3/4 c. Raw carrots, (scraped and grated)
- 3/4 c. Sugar
- 4 x Large eggs, (separated)
- 1/2 c. Blanched almonds, (finely grnd)
- 1/4 x Rind lemon, 1/4 (grated)
- 1Â 1/2 tsp Sweet red wine
Directions
- Use a fine grater to prepare the carrots. Beat the sugar and egg yolks till light and thick. Add in the carrots, almonds, lemon rind and wine. Beat the egg whites stiff and fold them into pudding. Grease a 6 c. casserole and coat with cake meal. Pour in pudding and bake at 325 about 60 minutes.
- till hard and well browned. Serve at once.
- Enjoy, Monica in Ct.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 8 servings | |
| Calories 166 | |
| Calories from Fat 61 | 37% |
| Total Fat 7.06g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 44mg | 2% |
| Potassium 131mg | 4% |
| Total Carbs 21.79g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 19.88g | 13% |
| Protein 5.19g | 8% |
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