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Ingredientes
- 2 x Sponge layer cakes
- 1/4 c. Raspberry jam
- 1 c. Sweet wine
- 1 pkt (small) instant vanilla pudding
- 1 1/2 c. Lowfat milk
- 1 c. Blanched, slivered almonds
Direcciones
- Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle with 3/4 c. wine; let stand 1 hour in the refrigerator. Blend pudding mix with lowfat milk and remaining wine. Beat with a rotary beater till thickened.
- Pour the custard over the cake; stud with almonds.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 118 | |
| Calories from Fat 54 | 46% |
| Total Fat 6.42g | 8% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 20mg | 1% |
| Potassium 153mg | 4% |
| Total Carbs 9.06g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.57g | 4% |
| Protein 3.72g | 6% |
