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Lemon Torte with Fresh Berries Recipe

I appreciate recipes like this that can be made ahead and that are guaranteed to be great. A cool slice is so refreshing on warm days.

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Lemon Torte with Fresh Berries Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

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Ingredients

1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/3 cup thawed lemonade concentrate
1 can (12 ounces) evaporated milk
3 cups angel food cake cubes
3 cups fresh raspberries or sliced strawberries
1 tablespoon sugar

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours.
Place the cake cubes in a 9-in. springform pan coated with cooking spray. Beat gelatin mixture on medium speed for 5 minutes or until fluffy; pour over cake cubes. Cover and chill for 4 hours or until firm. In a small bowl, combine the berries and sugar; chill for 2 hours.
Just before serving, carefully run a knife around the edge of pan to loosen; remove sides of pan. Spoon berry mixture over torte. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 124 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 127 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Lemon Torte with Fresh Berries in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p208