Chinese · Dessert
Baked Pineapple Custard Pots
A protein-engineered riff on Chinese baked pineapple desserts, swapping the usual cream-and-sugar custard base for blended low-fat cottage cheese, whole egg, egg white and whey isolate, baked over fresh pineapple until just set.
$1
12 minsPrep
30 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
191Calories
19.4gProtein
3.6gFat
19.8gCarbs
14.4gSugar
1gFiber
269mgSodium
100mgChol
1.4gSat Fat
199mgPotassium
106mgCalcium
0.8mgIron
0.5mcgVitamin B12
34.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Jasmine Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and set 2 ramekins (180ml each) in a baking tray.
2
Toss the diced pineapple with the lemon juice and divide between the two ramekins.
3
Blend the cottage cheese until completely smooth, then whisk in the egg, egg white, whey protein isolate, sugar, cornstarch and vanilla extract until no lumps remain.
4
Pour the custard mixture evenly over the pineapple in each ramekin.
5
Place the tray in the oven and bake for 28-32 minutes, until the custard is set at the edges with a slight wobble in the centre.
6
Remove from the oven and let the pots cool for 10 minutes on a rack before chilling in the fridge for at least 30 minutes.
7
Serve the baked pineapple custard pots chilled or just warm, straight from the ramekin.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g diced, fresh pineapple
- 11 egg, beaten (50g)
- 1 1/61 1/6 egg whites (37g)
- 3.2 oz90g blended smooth cottage cheese lowfat
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 0.4 oz10g sugar white
- 0.2 oz6g cornstarch
- 0.1 oz3g vanilla extract
- 0.1 oz4g lemon juice
