Lemon Angel Torte
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INGREDIENTS
INSTRUCTIONS
Make a custard by beating together beaten egg yolks, sugar, lemon juice and peel. Cook custard over hot (not boiling) water, until mixture coats a spoon. Remove from heat. Soften gelatin in water and add to custard. Beat egg whites until stiff, gradually adding sugar; gently fold into custard mixture. Tear angel food cake into bite- sized pieces. Place pieces in well-oiled 9 x 13-inch pan and pour custard over all. Chill until firm. Serves 6 Posted to MM-Recipes Digest V4 #004 From: Gruenwald
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (416g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 699 | ||
| Calories from Fat: 3 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 334mg | 12 % | |
| Potassium 401.8mg | 11 % | |
| Total Carbohydrate 156.7g | 46 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 156.4g | ||
| Protein 23.8g | 34 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 699
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