Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Topping | 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
- 2 cups boiling water
- 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Sugar Free *Low Calorie Gelatin
- 1 bag (12 oz.) frozen raspberries without added sugar
- Ice cubes
- 1/2 cup cold water
- 1 pkg. (13.6 oz.) fat free pound cake, cubed
- 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
Directions
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add raspberries; stir until thawed. Add enough ice to cold water to measure 2 cups. Add to gelatin; #stir until ice is completely melted.
LET gelatin stand about 5 minutes or until thickened. (Spoon drawn through gelatin leaves definite impression.) Pour over cake cubes in 3-quart serving bowl.
REFRIGERATE at least 1 hour or until ready to serve. Top with whipped topping. Store leftover dessert in refrigerator.
Category:Nigerian Recipes
Category:Nigerian Desserts