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Lemon Torte With Raspberries Recipe
|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)|
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 mg
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
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.