Next time try this torte with blueberries.
Ingredients
- 1 4-serving-size package low-calorie lemon-flavored gelatin
- 1/2 cup boiling water
- 1/3 cup frozen lemonade concentrate, thawed (1/2 of a 6-ounce can)
- 1 12-ounce can evaporated skim milk
- 2 cups cubed angel food cake
- 2 cups fresh raspberries
- 1 tablespoon sugar
Preparation
- 1. Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside.
- 2. 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 until mixture mounds when spooned.
- 3. After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or until fluffy.
- 4. 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 to 24 hours or until firm.
- 5. Meanwhile, in a small bowl stir together raspberries and sugar. Cover and chill 2 to 24 hours.
- 6. To serve, cut torte into wedges and spoon raspberries on top. Makes 12 servings.
- Make ahead directions: Chill torte and raspberries up to 24 hours before servings.
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