Lemon-lime lamington squares
Serves: 16
Time to make: 20 mins , plus 25 mins freezing
Total cost: $7.68 / $0.48 per serve
(at time of publication)
Ingredients
- 2 teaspoons lemon-lime jelly crystals
- 1 cup boiling water
- 1 lemon, ½ cup juice
- 1 cup desiccated coconut
- 2 x 225g slabs sponge cake
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Instructions
1 Place jelly crystals in a bowl. Add boiling water. Stir until crystals dissolve. Add lemon juice. Cover and place in freezer for 25 minutes, or until jelly has an egg- white consistency.
2 Place coconut in a bowl. Cut each sponge into 8 fingers or squares. Dip a piece of sponge into jelly, then coat in coconut. Transfer to a large plate. Repeat with remaining sponge and coconut. Serve.
HFG tip
We used Ernest Adams unfilled sponge with 3.6% fat. Use a similarly low-fat sponge.
Nutrition Info (per serve)
-
Calories 0.00cal
-
Kilojoules 550kJ
-
Protein 2g
-
Total fat 5g
-
–Saturated fat 4g
-
Carbohydrates 20g
-
–Sugars 11g
-
Dietary fibre 1g
-
Sodium 90mg
-
Calcium 10mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
