Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Gelatin | 1 envelope (7g) | 23 |
| Fruit | not in our table | 0 |
| Cocktail | not in our table | 0 |
| Water | 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
- Condensed milk (3 cans; 16 oz.)
- Evaporated milk (4 cans; 16 oz.)
- Ponche Crema (4 cups)
- Fruit cocktail (2 cans; 16 oz.)
- Water (½ cup)
- Gelatin (6 spoons)
- "Longfinger cookies" (optional)
Directions
Wet the tasteless gelatin in half a cup of warm water; stir until transparant.
Mix the Ponche Crema together with the evaporated - and condensed milk.
Add the tasteless gelatin and stirr the mixture (with a wooden spoon).
After this, mix the fruit cocktail, without the juice, with the Ponche Crema mix.
Grease a pyrex bowl with a little vegetable oil, pour the mix into it and arrange the cookies on top of the gelatin.
Put the bowl in the fridge for the mix to bind.
Once this has happened, slide a knife along the edges and topple the cake on a pie plate.
If desired, add adorments.
Category:Surinamer Recipes
Category:Surinamer Desserts