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- Beat egg yolks with 4 Tbsp. sugar. Beat the egg whites. Boil the lowfat milk with 1 Tbsp. sugar. When the lowfat milk is boiling, add in the beaten egg to the boiling lowfat milk, spoon by spoon, letting it boil for a couple of min and removing it, spoon by spoon and drop into a bowl in that you previously place five crunched cookies. Continue this till there are no more egg whites left. Then pour the remaining lowfat milk over the beaten egg yolks, stirring over a warm plate till it stiffens (like pudding). When it is thick, pourit over the egg whites and cookies. Cold in refrigerator and serve cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 589g | |
| Calories 607 | |
| Calories from Fat 140 | 23% |
| Total Fat 15.61g | 20% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 485mg | 20% |
| Potassium 844mg | 24% |
| Total Carbs 99.75g | 27% |
| Dietary Fiber 1.0g | 3% |
| Sugars 84.41g | 56% |
| Protein 19.73g | 32% |
