Lemon Torte with Raspberries
Recipe from Better Homes and Gardens

This make-ahead dessert features a tart torte sweetened with raspberries, but you may substitute blueberries or other berries.


Lemon Torte with Raspberries

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Servings: Makes 12 servings.
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
Related Categories: Angel Food Cake, Cake, Cool Summer, Desserts, Healthy Cooking, Jello Cake, Lemon Cake, Low Calorie Desserts, Low Sodium, Raspberries, Seasonal, Tortes, Tortes
 
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Ingredients
  •  
    Nonstick spray coating
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  • 1  4-serving-size package
    low-calorie lemon-flavored gelatin
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  • 1/2  cup
    boiling water
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  • 1/2  of a 6-ounce can (1/3 cup)
    frozen lemonade concentrate, thawed
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  • 1  12-ounce can
    evaporated skim milk
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  • 2  cups
    cubed angel food cake
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  • 2  cups
    fresh raspberries
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  • 1  tablespoon
    sugar
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Directions
1.
Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside.
2.
In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporated skim milk. Cover and chill in the refrigerator for 1 to 1-1/2 hours or until mixture mounds when spooned.
3.
After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or until fluffy.
4.
Arrange angel food cake cubes in the bottom of the springform pan. Pour gelatin mixture over cake cubes. Cover and chill in the refrigerator for 4 to 24 hours or until firm.
5.
Meanwhile, in a small bowl stir together raspberries and sugar. Cover and chill 2 to 24 hours.
6.
To serve, cut torte into wedges and spoon raspberries on top. Makes 12 servings.

Make ahead directions
Chill torte and raspberries up to 24 hours before servings.
Nutrition information
Calories 80, Total Fat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 17 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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