You are here

Bride's Pudding

admin's picture
Ingredients
  Unflavored gelatin/2 envelopes 2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Boiling water 1⁄3 Cup (5.33 tbs)
  Egg whites 6
  Salt 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Heavy cream 2 Cup (32 tbs), whipped
  Vanilla extract 1 Teaspoon
  Canned flaked coconut 3 1⁄2 Ounce (1 can)
Directions

Soften gelatin in cold water; pour boiling water over gelatin and stir until dissolved.
Cool.
Beat egg whites with salt until frothy; gradually beat in sugar.
Continue beating until mixture holds a peak.
Slowly beat in gelatin.
Fold in whipped cream and vanilla.
Butter well 9-inch spring-form pan; sprinkle thickly with coconut.
Carefully pour pudding mixture into springform.
Chill at least 4 hours.
Cut into wedges, and serve with fresh or frozen raspberries.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Ingredient: 
Coconut
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.2225
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3090 Calories from Fat 2100

% Daily Value*

Total Fat 242 g372.3%

Saturated Fat 167.3 g836.7%

Trans Fat 0 g

Cholesterol 657.6 mg219.2%

Sodium 1060.5 mg44.2%

Total Carbohydrates 189 g62.9%

Dietary Fiber 16.2 g64.7%

Sugars 159.6 g

Protein 61 g122.6%

Vitamin A 141.1% Vitamin C 7.3%

Calcium 37.5% Iron 21.9%

*Based on a 2000 Calorie diet

0 Comments

Bride's Pudding Recipe