Nonstick spray coating
1 4-serving-size
package sugar-free lemon-flavored gelatin
1/2 cup boiling water
1 12-ounce can
evaporated skim milk
1/2 of a 6-ounce can
(1/3 cup) frozen lemonade concentrate, thawed
2 cups cubed angel food
cake
2 cups fresh raspberries
1 TBLSP. sugar
Spray the bottom of an
8-inch springform pan with nonstick coating. Set aside.
In a large bowl, dissolve
the lemon gelatin in the boiling water. Stir in the evaporated skim
milk and thawed lemon
concentrate. Cover and refrigerate until mixture mounds when
spooned ( 1 to 1 1/2
hours) stirring occasionally. Beat the gelatin mixture with an electric
mixer on medium to high
speed for 5 to 6 minutes or until mixture is fluffy.
Arrange angel food cake
cubes in the bottom of the springform pan. Pour the gelatin mixture over
cake cubes. Cover and
refrigerate for at least 4 hours, or until firm.
meanwhile, in a small
bowl stir together the raspberries and sugar. Cover and refrigerate for
at least 2 hours. To
serve, remove sides of pan. Cut dessert into wedges; place on dessert plates.
Top each serving with
raspberries. makes 12 servings.
Nutrition Facts per serving:
89 calories, 0 g.total fat,
1 mg cholesterol, 107 mg sodium, 18 g carbohydrate,
Exchanges: 1 starch
