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Lemon Snowball Recipe

For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.—Lucy Rickers, Bonsall, California

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Lemon Snowball Recipe

Prep: 25 min. + chilling

Yield: 16-20 Servings

25 25

Ingredients

2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Dash salt
3 cups heavy whipping cream, divided
1 prepared angel food cake (8 to 10 ounces), cubed
1/4 cup confectioners' sugar
1/2 cup flaked coconut

Directions

In a large bowl, sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add sugar, orange juice, lemon peel, lemon juice and salt; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 1 hour.
Whip 2 cups of the cream; fold into lemon mixture. Line 12-cup bowl with plastic wrap. Spoon 1 cup of lemon filling into lined bowl. Sprinkle with a layer of cake. Alternate filling cake, ending with filling. Cover and refrigerate 6 hours or overnight.
To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream. Frost entire cake; sprinkle with coconut. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 each) equals 268 calories, 14 g fat (9 g saturated fat), 49 mg cholesterol, 199 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Snowball in Country Woman May/June 1995, p10