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Lemon Raspberry Cloud

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  Freshly squeezed lemon juice 1⁄4 Cup (4 tbs)
  Thawed frozen concentrated orange juice no sugar added 2 Tablespoon
  Granulated sugar 1 Tablespoon
  Grated lemon peel 1⁄2 Teaspoon
  Unflavored gelatin 1 Teaspoon
  Frozen dairy whipped topping 1⁄2 Cup (8 tbs), thawed
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Raspberries 1⁄2 Cup (8 tbs)

1. In small nonstick saucepan combine lemon juice, 1/4 cup water, the orange juice, sugar, and lemon peel; sprinkle gelatin over juice mixture and let stand 1 minute to soften. Stir mixture to combine; cook over low heat, stirring frequently, until gelatin is dissolved, 1 to 2 minutes.
2. Transfer mixture to large mixing bowl; stir in whipped topping and set aside.
3. Using mixer on high speed, in large mixing bowl beat egg whites until frothy; add cream of tartar and continue beating until whites are stiff but not dry. Gently fold egg whites into gelatin mixture until mixture is thoroughly combined.
4. Into each of four 6-ounce dessert dishes pour 1/4 of gelatin mixture. Cover and refrigerate until firm, at least 1 hour (when gelatin mixture is chilled it will form 2 layers). Garnish each portion with 2 tablespoons raspberries and lemon zest.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 272 Calories from Fat 58

% Daily Value*

Total Fat 6 g9.1%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 156.5 mg6.5%

Total Carbohydrates 39 g13.1%

Dietary Fiber 5.3 g21.3%

Sugars 29.8 g

Protein 15 g29.7%

Vitamin A 0.9% Vitamin C 77.3%

Calcium 8.3% Iron 4.1%

*Based on a 2000 Calorie diet


Lemon Raspberry Cloud Recipe