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Chinese Almond-scented Clouds

August 16, 2000

3 egg whites

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5 tablespoons water

1/2 teaspoon almond extract

A few fresh raspberries, strawberries, or blueberries

Place egg whites, water, and almond extract in a small to medium bowl and whisk until barely foamy.

Spoon mixture into four

4-ounce ramekins or teacups.

Place a steamer rack on the bottom of a saucepan large enough to hold the ramekins. Add hot water to just below bottoms of ramekins and simmer, covered for 10 to 15 minutes, or until just set.

Serve hot, room temperature, or cold. Top each dessert with a berry or two before serving.

Serves 4.

(c) Copyright 2000. The Christian Science Publishing Society