Lemonade Angel Dessert Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings10
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Evaporated milk1 Cup (16 tbs)
 Cake11 Ounce
 Gelatin envelope1
 1/2 cupsugar
 Salt1 Dash
 Water1 Cup (16 tbs)
 Eggs2 Small, beaten
 Frozen lemonade concentrate - 1 6-ounce can
 Yellow food coloring - Few drops

Directions

GETTING READY
1.Take freezer tray and pour evaporated milk in it.
2.Freeze the milk until soft crystals of ice form on the edges.
3.In the same time, rub the crumbs from angelcake and cut it into small pieces making it 10 cups.

MAKING
4.Take a medium saucepan, puy gelatein, sugra, salt , water and eggs in it and cook on medium low flame until gelatin gets dissolved and a thick mixture is formed.
5.Turn off the flame and add frozen concentrate and food coloring and chill until slightly firm.
6.Take a large mixing bowl, blend chilled milk until foamy.
7.Fold the milk in gelatin mixture.
8.Make a well in the cnetr of glatin mixture and fold the cake pieces.
9.Transfer the mixture to 9 inchspringform pan and refrigerate.

SERVING
10.Serve cold.
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