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Lemon Torte With Raspberries

Diet.Chef's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1950 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.4%

Saturated Fat 0.29 g1.4%

Trans Fat 0 g

Cholesterol 72 mg24%

Sodium 3778.8 mg157.5%

Total Carbohydrates 418 g139.3%

Dietary Fiber 19.7 g78.6%

Sugars 287.5 g

Protein 49 g97.9%

Vitamin A 26% Vitamin C 132%

Calcium 103.9% Iron 11.6%

*Based on a 2000 Calorie diet

Lemon Torte With Raspberries Recipe