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Make-Ahead Lemon Bombe

Make-Ahead Lemon Bombe
"My neighbor gave me the recipe for this refreshing dessert, but it was made with sugar and lots of whipped cream. I lightened it up for my diabetic husband, and it's difficult to taste the difference," assures Nadine Johnson of Clackamas, Oregon.
14 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • Sugar substitute equivalent to 1 cup sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 3 cartons (8 ounces each) frozen reduced-fat whipped topping, thawed, divided
  • 1/2 cup flaked coconut, toasted
  • Mint leaves, maraschino cherries, lemon and orange slices, optional

Directions

  • Prepare and bake cake according to package directions, using an
  • ungreased 10-in. tube pan. Cut cooled cake into 1-1/2-in. cubes. Set
  • aside.
  • In a large bowl, sprinkle gelatin over cold water; set stand for 1
  • minute. Add boiling water; stir until gelatin is dissolved. Add the
  • orange juice concentrate, sugar substitute, lemon juice, lemon peel
  • and salt. Refrigerate for 30 minutes or until partially set. Fold in
  • 2 cartons of whipped topping.
© Taste of Home 2013

2 of 2

Make-Ahead Lemon Bombe (continued)

Directions (continued)

  • Line a 5-1/2-qt. bowl with two overlapping pieces of plastic wrap,
  • letting plastic wrap hang over edge of bowl. In another large bowl,
  • gently combine the cake cubes and whipped topping mixture. Spoon
  • into prepared bowl, gently pushing against side to prevent holes.
  • Cover and refrigerate for at least 24 hours.
  • Just before serving, uncover bombe. Invert onto a serving plate.
  • Remove bowl and plastic wrap. Frost with remaining whipped topping;
  • sprinkle with coconut. Garnish with mint, cherries and lemon and
  • orange slices if desired. Yield: 14 servings.
Nutrition Facts: One serving equals 301 calories, 7 g fat (7 g saturated fat), 0 cholesterol, 225 mg sodium, 52 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013