Lemon Torte with Fresh Berries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I appreciate recipes like this that can be made ahead and that are guaranteed to be great. A cool slice is so refreshing on warm days. Ingredients:
1 package (3 ounces) lemon gelatin |
1/2 cup boiling water |
1/3 cup thawed lemonade concentrate |
1 can (12 ounces) evaporated milk |
3 cups angel food cake cubes |
3 cups fresh raspberries or sliced strawberries |
1 tablespoon sugar |
Directions:
1. In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours.
2. Place the cake cubes in a 9-in. springform pan coated with cooking spray. Beat gelatin mixture on medium speed for 5 minutes or until fluffy; pour over cake cubes. Cover and chill for 4 hours or until firm. In a small bowl, combine the berries and sugar; chill for 2 hours.
3. Just before serving, carefully run a knife around the edge of pan to loosen; remove sides of pan. Spoon berry mixture over torte. Refrigerate leftovers. Yield: 12 servings.
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