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Lemon Chiffon Dessert

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You’ll be on cloud nine when you try this easy-to-make, heavenly dessert.

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(64 Ratings)

64 Ratings

5 spoons 17%

4 spoons 17%

3 spoons 12%

2 spoons

1 spoons 45%

Member Reviews (8)

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PREP TIME
25 Min
TOTAL TIME
7 Hr 12 Min
SERVINGS
15

1: package Betty Crocker® white angel food cake mix

2: cups boiling water

1: package (8-serving size) lemon-flavored gelatin

1: can (6 ounces) frozen lemonade concentrate, thawed

1 1/2: cups whipping (heavy) cream

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1 Heat oven to 350ºF. Bake and cool cake as directed on package for angel food (tube) pan.
2 Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
3 Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
4 Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
5 Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
6 Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

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Expert Tips

If you're in a hurry, pick up a purchased angel food cake at the supermarket.

This refreshing do-ahead dessert is perfect for a springtime luncheon or bridal shower. Serve with small scoops of vanilla sorbet drizzled with chocolate ice-cream topping. A garnish of fresh mint sprigs completes the sunshiny look!

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 serving)

Calories 240

(Calories from Fat 65 ),

Total Fat 7 g

(Saturated Fat 5 g,

Cholesterol 25 mg;
Sodium 330 mg;
Total Carbohydrate 40 g

(Dietary Fiber 0g,

Protein 4 g;

Percent Daily Value*:

Vitamin A 6.00%;
Vitamin C 4.00%;
Calcium 8.00%;
Iron 2.00%;

Exchanges:

2 Starch;
1/2 Fruit;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 8 Reviews View All

Posted 5/10/2011 3:50:24 PM REPORT ABUSE lava0055 said:

Rating:

In step two, the recipe says to let the gelatin mixture refrigerate about 15 minutes. At this point the gelatin was pure liquid. I ended up putting it in the fridge for about 30 minutes and then the freezer because I just wanted to get it done. Finally, it thickened enough to add the cool whip. I saved some cool whip to frost the top because another review said it didn't look nice on top. It tasted good, but the angel food absorbed so much of the jello, it was kind of hard to taste the cake. I am a big angel food fan and would have liked to enjoy this part more. Okay dessert, but won't make again without major changes.

This reply was: Helpful Inspiring