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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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 20 servings

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

Nutritional Facts

1 serving: 268 calories, 14g fat (9g saturated fat), 49mg cholesterol, 199mg sodium, 33g carbohydrate (30g sugars, 1g fiber), 3g protein.

Directions

  1. 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 25 minutes.
  2. In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days.
  3. To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut. Yield: 20 servings.
Originally published as Lemon Snowball in Country Woman May/June 1995, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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