3 ½ oz lemon pudding and pie filling
1/3⅓ cup sugar
1 ¼ cup milk
1/4 cup butter
1 cup rice, cooked
½ cup coconut, flaked
1 tsp vanilla
2 egg yolks
5 egg whites
Combine pudding mix and sugar in small, heavy pan; gradually add milk. Bring to a boil over medium heat, stirring constantly.
Remove from heat; add butter, rice, coconut, and vanilla. Lastly add egg yolks. Cool to lukewarm. Beat egg whites until stiff peaks form. Fold into cooled pudding.
Pour into 1 ½ qt. soufflé dish or straight sided casserole dish. Bake at 350 degrees for 50 minutes.
Sugar: 11g
:
Calcium: 60mg
Calories: 264kcal
Carbohydrates: 33g
Cholesterol: 68mg
Fat: 12g
Fiber: 1g
Iron: 1mg
Potassium: 141mg
Protein: 6g
Saturated Fat: 8g
Sodium: 54mg
Vitamin A: 304IU
