Lemon Torte With Raspberries – a delicious recipe with Nonstick spray coating-, boiling water-, lemonade concemtrate, evaporaed, cubed angel, fresh raspberries-. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 evaporaed milk. Cover and chill in the refridgerator for 1 to 1 1/2 hours or till 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 the cake cubes. Cover and chill for 4 hours or until firm.
5
Meanwhile, in a small bowl stir togheter raspberries and sugar. Cover and chill at least 2 hours.
6
To serve, cut torte into wedges and spoon raspberries on top.
299
kcal
Calories
30
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Nonstick spray coating-, 1 4-serving package of low-calorie lemon flavored gelatin-, 1/2 cup boiling water-, 1/2 of a 6 oz. can (1/3 cup)frozen lemonade concemtrate, thawed-, and more.
Yes, Lemon Torte With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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