Lemon-lime lamington squares
(at time of publication)
- 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
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.
We used Ernest Adams unfilled sponge with 3.6% fat. Use a similarly low-fat sponge.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 4g
Dietary fibre 1g
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