Directions:
- In a large pot, combine pudding mix, sugar and gelatin; mix well. Stir in water and egg yolks, mixing well. Cook over medium heat, stirring constantly, to boil. Remove from heat and stir in juice and zest. Cool pan set in bowl of ice cubes for 15 minutes, stirring occasionally.
- When filling is completely cool, but not set, whip cream and fold into pudding with the coconut. Gently fold in angefeel cake cubes. Pour into a clear glass bowl and refrigerate, covered, overnight.
- To serve: decorate top with swirls of whipped cream, additional lime zest, a springling of blueberries, and coconut.
- NOTE: Also good using all lemon or using fresh orange in place of lime juice and zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.37 Kcal (1199 kJ) | ||
| Calories from fat | 107.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 102.39mg | 34% | |
| Sodium | 149.97mg | 6% | |
| Potassium | 106.46mg | 2% | |
| Total Carbs | 43.53g | 15% | |
| Sugars | 16.7g | 67% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 3.72g | 7% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 124.36 Kcal (521 kJ) | ||
| Calories from fat | 46.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 18% | |
|---|---|---|---|
| Cholesterol | 44.46mg | 34% | |
| Sodium | 65.12mg | 6% | |
| Potassium | 46.23mg | 2% | |
| Total Carbs | 18.9g | 15% | |
| Sugars | 7.25g | 67% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 1.62g | 7% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 0.3mg | 4% | |
| Calcium | 17mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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