Chilled Strawberry Dessert Recipe
Summary
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Orange juice | 1⁄4 Cup (4 tbs) | |
| Frozen pound cake loaf | 10 3⁄4 Ounce | |
| Cointreau/Other orange-flavored liqueur | 1⁄2 Cup (8 tbs) | |
| Sweetened condensed milk | 14 Ounce | |
| Lemon juice | 3 Tablespoon | |
| Egg whites | 3 | |
| Whipping cream | 1 Cup (16 tbs) | |
| Sliced strawberries | 3 Cup (48 tbs) | |
| Slivered almonds | 3⁄4 Cup (12 tbs) | |
| Strawberries | 6 |
Nutrition Facts
Serving size
Calories 475 Calories from Fat 177
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 10 g49.8%
Trans Fat 0.2 g
Cholesterol 59.2 mg19.7%
Sodium 266.4 mg11.1%
Total Carbohydrates 54 g18.1%
Dietary Fiber 2.1 g8.4%
Sugars 43.7 g
Protein 15 g30.1%
Vitamin A 2.4% Vitamin C 17.4%
Calcium 18.5% Iron 4.5%
*Based on a 2000 Calorie diet
Directions
Set aside.
Cut pound cake into 1/2-inch-thick slices; cut each slice diagonally into 2 triangles.
Brush cake slices on both sides with 1/4 cup plus 2 tablespoons liqueur.
Arrange moistened cake triangles in a 2 1/2-quart round-bottomed bowl, placing narrowest end of triangles in center of bowl, and allowing crust less side of one triangle to meet crust side of another triangle.
Make sure the entire surface of bowl is covered; fill gaps with pieces of liqueur-moistened cake.
Combine milk, lemon juice, gelatin mixture, and remaining liqueur in a large bowl; fold in egg whites, whipped cream, strawberries, and almonds.
Spoon into prepared bowl.
Trim away any protruding cake pieces to level top.
Cover; refrigerate overnight.
To serve, invert onto a platter.
Spoon into individual serving dishes.
Garnish with strawberries, if desired.
Chef
