Lemon Dessert with Raspberries

By bbwilson

Ingredients

• Nonstick spray coating
• 1pkg.1 pkg. 4 serving size package sugar-free lemon flavored gelatin
• 1/2cup1/2 cup boiling water
• 112 oz can1 12 oz can (1/3 cup) frozen lemonade concentrate, thawed
• 2cups2 cups cubed Angel food cake
• 2cups2 cups fresh raspberries
• 1tbsp.1 tbsp. sugar
• 112 oz can1 12 oz can evaporated skim mil

Preparation

Step 1

Spray bottom of an 8 inch spring form pan with nonstick coating.
In a large bowl, dissolve the lemon gelatin in the lemonade concentrate.
Cover and refrigerate the mixture until it mounds when spooned (1 to 1.5 hours) stirring occasionally.
Beat the gelatin mixture with an electric mixer on medium to high speed for 5-6 minutes or until fluffy.
Arrange Angel food cake cubes in the bottom of the spring form pan.
Pour the gelatin mixture over the cake cubes.
Cover and refrigerate for at least 4 hours or until firm.

Meanwhile, in a small bowl mix the raspberries with the sugar, cover and refrigerate at least 2 hours.
To serve remove the sides of the pan (after running a knife around the edge). Cut the dessert into wedges
and top each serving with the raspberries