Ingredients

1 package lady fingers or 1 pound cake
1 small package lemon gelatin
1 C. boiling water
6 ounce can frozen guava nectar (makes 1 C.)
1 egg white
1 C. whipping cream
Grated coconut or cinnamon for topping

Cooking Instructions

Lightly oil a standard Pyrex (glass) loaf pan and decorate sides and bottom with split ladyfingers or pound cake. Dissolve gelatin in boiling water. Add cold water to 6 ounces of guava to make 1 C. Combine with gelatin and mix thoroughly. Chill until stiff. Beat egg white until stiff, but not dry. Whip chilled guava until light pink and fluffy. Fold guava with egg carefully. Spoon into pan. Chill in refrigerator 4 to 6 hours. Unmold. Top with whipping cream and sprinkle with coconut or cinnamon.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)