Lemon Chiffon Dessert

Lemon Chiffon Dessert

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

Prep Time



Total Time






package Betty Crocker® white angel food cake mix
cups boiling water
package (8-serving size) lemon-flavored gelatin
can (6 ounces) frozen lemonade concentrate, thawed
1 1/2
cups whipping (heavy) cream
  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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
If you're in a hurry, pick up a purchased angel food cake at the supermarket.
Time Saver
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:

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*:
    • 2 Starch;
    • 1/2 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.