Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 frozen pound cake (11 1/ ounces), defrosted
- 1 envelope (1 tablespoon) unflavored gelatin
- 1/4 cup water
- 1 package (3 3/4 ounces) lemon flavor instant pudding and pie filling
- 1/4 cup fresh lemon juice (optional)
- 1 egg white, not beat
- 1 pint fresh California strawberries, sliced
- 1 can (7 ounces) refrigerated whipped light cream
- Strawberries for garnish
- =
Directions
Cut pound cake lengthwise into 2 layers, and arrange side by side in 8-inch square cake pan (cut sides up). In saucepan, soften gelatin in water; dissolve over low heat. Set aside. Prepare pudding following package directions except reduce milk to 1 3/4 cups. Beat in dissolved gelatin and lemon juice. Let set 5 minutes. Add egg white. Beat on highest electric mixer speed 5 minutes. Fold berries into mixture. Pour over cake. Chill until firm enough to cut - at least 1 hour. To serve: cut into squares. Top with a puff of whipped light cream and a whole strawberry. Substitute: 1 package (1 pound) frozen whole-unsweetened strawberries for fresh strawberries. Thaw just enough to slice. Drain in colander, reserving liquid for other uses. Then fold into mixture, as directed above. Yield: 9 squares.