Ingredients
- 3 chayotes
- 3 eggs
- 2 topping
- 1 1/2 left over
- 1/2 shell (thick)
- 700 gr sponge cake
- 240 ml softly whipped cream
- 100 gr sugar
- 85 gr golden sultana
- 60 gr almonds
- 30 ml milk
- 24 gr slivered almonds
- 14 gr brandy
- 4 gr vanilla
- 1 gr nutmeg
slivered almonds and reserved cake crumbs over the tops. Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes. Serve warm, topped with whipped cream. Serves 6 lucky people. (The pudding loaf serves 4.) Note: I cheat and buy a frozen pound cake to use for this recipe. PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber. From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle, 0.032258064516129.