Lemon raspberry torte
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
10 oz. ring of fat free angel food cake1 pkg. s.f. lemon jello12 oz. can evaporated skim milk1/3 c. frozen lemonade concentrate, thawed1 pint fresh raspberries1 packet (1 tsp.) splenda or sugar
-This is better made the night before-
1. In medium bowl dissolve gelatin in 1/2 c. boiling water.
2. Then add 1 12oz. can of evap. skim milk and 1/3 c. thawed lemonade concentrate.
3. Stir and refrigerate about 1.5-2 hours, until firm
4. While the lemon mixture is firming combine berries and sugar and store in fridge.
5. After lemon mixture is firm, cut up angel food cake into cubes and place in bottom of 8" springform pan.
6. Pour lemon mixture over cake and store in fridge 4-5 hours (or overnight) until everything is firm.
7. Cut cake into 6 wedges and serve with raspberries on top.
8. whip cream optional
-makes 6 servings-
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYMOMTOBE.
1. In medium bowl dissolve gelatin in 1/2 c. boiling water.
2. Then add 1 12oz. can of evap. skim milk and 1/3 c. thawed lemonade concentrate.
3. Stir and refrigerate about 1.5-2 hours, until firm
4. While the lemon mixture is firming combine berries and sugar and store in fridge.
5. After lemon mixture is firm, cut up angel food cake into cubes and place in bottom of 8" springform pan.
6. Pour lemon mixture over cake and store in fridge 4-5 hours (or overnight) until everything is firm.
7. Cut cake into 6 wedges and serve with raspberries on top.
8. whip cream optional
-makes 6 servings-
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYMOMTOBE.
Nutritional Info Amount Per Serving
- Calories: 240.2
- Total Fat: 0.4 g
- Cholesterol: 2.6 mg
- Sodium: 492.1 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 3.6 g
- Protein: 9.0 g
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