Lemon Torte With Raspberries
|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)|
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.