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A light, delicate sponge cake roughly shaped like a large, fat finger. Used as an accompaniment to ice cream, puddings and other desserts. One of the oldest and most delicate of sponge cakes, from the House of Savoy in eleventh century France. American ladyfingers are smaller and moister than their Italian counterparts. If substituting them for Italian savoiardi, use more and toast them briefly in the oven before using.
Lady Fingers are also a small, curved, very sweet variety of banana; and the common name for okra, a pod vegetable used in Indian and South East Asian as well as African and Creole cooking.
Season: available year-round
How to store: May be stored up to a week in an airtight container.
Substitutions: slices of angel food cake or low-fat pound cake
|Calculated for 1 ladyfinger|
|Amount Per Serving||%DV|
|Calories from Fat 9||(22%)|
|Total Fat 1.0g||1%|
|Saturated Fat 0.3g||1%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.2g|
|Trans Fat 0.0g|
|Total Carbohydrate 6.6g||2%|
|Dietary Fiber 0.1g||0%|