Lemon Raspberry Sponge Pudding

• 4 Tbsp. butter, softened
• 1 cup sugar
• 3 eggs, separated
• 9-1/2 Tbsp. flour
• 4 Tbsp. JELL-O Vanilla Flavor Instant Pudding
• 1-1/4 cups milk
• 2 lemons, finely grated and juiced Safeway 4 ct For $5.00 thru 02/09
• 1 pt. raspberries, whole
• 1/8 cup powdered sugar

1. In a large bowl use a fork to mix the butter until creamy.
2. Add sugar and mix until well incorporated and fluffy.
3. Mix in egg yolks one at a time, blending each yolk completely into the mixture before adding the next.
4. Stir in flour, JELL-O instant pudding, milk, lemon zest and lemon juice, combine well.
5. In a separate large bowl use a whisk to whip the egg whites until stiff peaks form.
6. Carefully fold the egg whites into the pudding mixture.
7. Pour mixture into 7"x9" pan or 6 small to medium sized ramekins.
8. Scatter raspberries across the top of the pudding mixture.
9. Bake for 30-35 minutes or until lightly browned on top but not set on bottom.
10. Remove from oven, cool slightly and dust tops with powdered sugar.
11. Serve immediately.

butter, sugar, eggs, flour, jello vanilla flavor, milk, lemons, raspberries, powdered sugar

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-sponge-pudding-175407.aspx (may not work)