Lemon Torte With Raspberries |
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Prep Time: 360 Minutes Cook Time: 6 Minutes |
Ready In: 366 Minutes Servings: 8 |
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A refreshing spring/summer treat Ingredients:
1 (4 ounce) lemon jell-o gelatin |
1/2 cup boiling water |
0.5 (6 ounce) can frozen lemonade (thawed) |
1 (12 ounce) evaporated skim milk |
2 cups angel food cake (cubed) |
2 cups fresh raspberries |
1 tablespoon sugar |
Directions:
1. Dissolve jello in boiling water. Stir in thawed lemonade and skim milk. Cover and chill 1 to 1 1/2 hours, or until mixture mounds when spooned.
2. After chilling, beat mixture with mixer on med. speed for 5-6 minutes, or until fluffy.
3. Arrange angel food on bottom of a spring form pan. Pour gelatin over cake and cover. Refridgerate 4 hours or more.
4. Mix raspberries and sugar. Cute cake in wedges and top with raspberries.
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