Lemon raspberry torte
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Lemon raspberry torte calories by ingredient
Introduction
This is a great summer dessert This is a great summer dessertNumber of Servings: 6
Ingredients
-
10 oz. ring of fat free angel food cake
1 pkg. s.f. lemon jello
12 oz. can evaporated skim milk
1/3 c. frozen lemonade concentrate, thawed
1 pint fresh raspberries
1 packet (1 tsp.) splenda or sugar
Directions
-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.