About this recipe:Tender pasta combined with apple sauce, creme fraiche and fragrant with lemon juice and vanilla. This dish cooks slowly under a sprinkling of crumbled digestive biscuits and cinnamon for a lightly sweet flavour.
1 (450g) packet egg pasta
225g light margarine
120ml half fat creme fraiche
350ml egg whites
400g caster sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
225g apple sauce
20g plain digestive biscuits, crumbled (optional)
1 teaspoon ground cinnamon
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4. Grease a large gratin dish.
Bring a large pan of salted water to the boil, and cook the pasta in the boiling water until tender with a bite at the centre, about 10 minutes. Drain.
Stir together the margarine, creme fraiche, egg whites, caster sugar, lemon juice, vanilla extract and apple sauce. Stir in the drained pasta and raisins. Pour the pasta mixture into the gratin dish, and sprinkle with the crumbled biscuits and ground cinnamon.
Bake in the preheated oven until golden and firmly set, about 40 minutes. Cover with aluminium foil if the top appears to be browning too quickly.