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Lemon Torte With Raspberries

Diet.Chef's picture
Ingredients
  Nonstick spray coating 1
  Low calorie lemon flavored gelatin 1 Tablespoon (One 4 Serving Size Package)
  Boiling water 1⁄2 Cup (8 tbs)
  Frozen lemonade concentrate 3 Ounce, thawed (Half Of A 6 Ounce Can)
  Evaporated skim milk 12 Ounce
  Cubed angel food cake 2 Cup (32 tbs)
  Fresh raspberries 2 Cup (32 tbs)
  Sugar 1 Tablespoon
Directions

Spray the bottom only of an 8 inch springform pan with nonstick spray coating; set aside.
In a large bowl dissolve lemon gelatin in the boiling water.
Stir in thawed lemonade concentrate and evaporated skim milk.
Cover and chill in the refrigerator for 1 to 1 1/2 hours or till mixture mounds when spooned.
After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or till fluffy.
Arrange angel food cake cubes in the bottom of the springform pan.
Pour gelatin mixture over cake cubes.
Cover and chill in the refrigerator for 4 hours or till firm.
Meanwhile, in a small bowl stir together raspberries and sugar.
Cover and chill at least 2 hours.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer

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