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Lemon Torte With Raspberries

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Ingredients

Adjust Servings:

	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

Nutritional information

129.6

Calories

2 g

Calories From Fat

0.3 g

Total Fat

0.1 g

Saturated Fat

1.7 mg

Cholesterol

116 mg

Sodium

28.2 g

Carbs

2 g

Dietary Fiber

25 g

Sugars

4.7 g

Protein

115g

Serving Size

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Lemon Torte With Raspberries

Name: Lemon Torte With Raspberries
Prep time: 20 min
Total time: 6 h 26 min
Yield: 8
Cuisine: American
Ingredients: : 1; : 1/2; : 0.5; : 1; : 2; : 2; : 1

Features:

Cuisine:

American

A refreshing spring/summer treat

386 min
Serves 8
Easy

Ingredients

Directions

Lemon Torte With Raspberries, A refreshing spring/summer treat, A refreshing spring/summer treat

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Steps

1 Done	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 Done	After Chilling, Beat Mixture With Mixer on Med. Speed For 5-6 Minutes, or Until Fluffy.
3 Done	Arrange Angel Food on Bottom of a Spring Form Pan. Pour Gelatin Over Cake and Cover. Refridgerate 4 Hours or More.
4 Done	Mix Raspberries and Sugar. Cute Cake in Wedges and Top With Raspberries.