Dessert

Lemon raspberry torte is for Dessert.

Lemon raspberry torte takes 300 minutes to prepare.

Lemon raspberry torte takes several minutes to cook.

Lemon raspberry torte makes 6 servings.

The ingredients for Lemon raspberry torte are:

10 oz. ring of fat free angel food cake
1 pkg. s.f. lemon jello
12 oz. can evaporated skim milk
1/3 c. frozen lemonade concentrate, thawed
1 pint fresh raspberries
1 packet (1 tsp.) splenda or sugar

Here is how you make Lemon raspberry torte:

-This is better made the night before-1. In medium bowl dissolve gelatin in 1/2 c. boiling water.2. Then add 1 12oz. can of evap. skim milk and 1/3 c. thawed lemonade concentrate.3. Stir and refrigerate about 1.5-2 hours, until firm4. While the lemon mixture is firming combine berries and sugar and store in fridge.5. After lemon mixture is firm, cut up angel food cake into cubes and place in bottom of 8" springform pan.6. Pour lemon mixture over cake and store in fridge 4-5 hours (or overnight) until everything is firm.7. Cut cake into 6 wedges and serve with raspberries on top.8. whip cream optional-makes 6 servings-Number of Servings: 6Recipe submitted by SparkPeople user HEALTHYMOMTOBE.

The nutritional information for Lemon raspberry torte is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 240.2

• Total Fat: 0.4 g
• Cholesterol: 2.6 mg
• Sodium: 492.1 mg
• Total Carbs: 48.3 g
• Dietary Fiber: 3.6 g
• Protein: 9.0 g

The dietary needs meet for Lemon raspberry torte is Low Fat