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Conscience Cake Recipe
|Unflavored gelatin||1 1⁄2 Tablespoon (1 1/2 Envelopes)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Slightly beaten eggs||2|
|Noncaloric liquid sweetener||1 1⁄2 Teaspoon|
|Grated lime peel||1 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Green food coloring||1 Teaspoon|
|Lady fingers/Strips of sponge cake cut in ladyfinger size||15 Small (Or Single Pieces)|
|Oranges||2 , sectioned|
Serving size: Complete recipe
Calories 1037 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 450.4 mg
Sodium 812.8 mg33.9%
Total Carbohydrates 163 g54.4%
Dietary Fiber 14 g56%
Sugars 137.7 g
Protein 79 g158.2%
Vitamin A 37.8% Vitamin C 338.8%
Calcium 174.7% Iron 21.5%
*Based on a 2000 Calorie diet
Stir in eggs.
Cook and stir over low heat until gelatin dissolves.
Remove from heat.
Add the sweetener, lime peel, and juice; chill till partially set.
Mix nonfat dry milk with ice water; whip till soft peaks form.
Gradually add sugar, beating to stiff peaks.
Fold into gelatin mixture.
Tint pale green with food coloring.
Line an 8 1/2x4 1/2x2 1/2-inch loaf dish with ladyfingers, allowing a little space between them; pile in lime mixture.
Chill till firm (several hours or overnight).
Unmold; garnish with orange sections.