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Ingredients
US|METRIC
10 SERVINGS
- 45 gingersnap cookies (small, about 2 cups)
- 5 Tbsp. butter (or margarine at room temperature)
- 2 pkg. gelatin (lemon, 3 oz. each)
- 1 1/2 cups boiling water
- 1 pt. lemon sherbet (slightly softened)
- 1 container low fat lemon yogurt (8 oz.)
- 2 cups frozen whipped topping (thawed)
- 1 pt. strawberries (fresh, hulled and rinsed cut into 1/4 in. slices)
- 3 Tbsp. sliced almonds
- 2 tsp. granulated sugar
- 1/4 cup crumb mixture (reserved)
- 10 whole strawberries (and lemon slices)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium65mg3% |
| Potassium125mg4% |
| Protein5g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber1g4% |
| Sugars9g |
| Vitamin A4% |
| Vitamin C45% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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