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Lemon Chiffon Dessert

 68 Ratings
11 Comments
  • Prep Time 25 min
  • Total Time 7 hr 12 min
  • Servings 15
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You’ll be on cloud nine when you try this easy-to-make, heavenly dessert.

Ingredients

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

Directions

  • 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.

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
240
Calories from Fat
65
% Daily Value
Total Fat
7 g
Saturated Fat
5 g
Cholesterol
25 mg
Sodium
330 mg
Total Carbohydrate
40 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
2 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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