Printable | Taste of Home

Make-Ahead Lemon Bombe

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

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. Line a 5-1/2-qt. bowl with two
overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl.

Printed from tasteofhome.com Nov 19, 2008

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Make-Ahead Lemon Bombe cont.

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.