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November 21, 2008, Newsletter Issue #253: Lemon Chiffon Dessert
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Tip of the Week
1 pkg. angel food cake mix, or purchase a baked cake 2 cups boiling water 1 6-serving size pkg. lemon flavored gelatin 1 6-oz. can frozen lemonade concentrate, thawed 1-1/2 cups frozen low fat non-dairy dessert topping
Bake and cool cake as directed on package.
In large bowl, mix boiling water and gelatin and stir until dissolved. Refrigerate about 15 minutes until thickened but not set.
Add enough cold water to lemonade concentrate to measure 2 cups and stir into gelatin. Beat with electric mixer on medium speed until foamy. Fold in whipped topping.
Tear cooled cake into 1" pieces. Fold cake pieces into gelatin mixture and pour into greased 13x9" glass baking dish. Cover and chill at least 4 hours, but no longer than 24 hours. Cover and refrigerate any remaining dessert.
Calories: 180 Fat: 1 gram Carbohydrate: 40 grams
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