Lemon Torte With Raspberries Recipe
Summary
Ingredients
| Nonstick spray coating | ||
| 1 4 serving size package low calorie lemon flavored gelatin | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Concentrate | 1/2 Ounce, frozen | |
| 1 12 ounce can evaporated skim milk | ||
| 2 cups cubed angel food cake | ||
| Raspberries | 2 Cup (16 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.
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.
Chef
