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Lemon Torte with Fresh Berries

 Lemon Torte with Fresh Berries
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.
12 ServingsPrep: 20 min. + chilling


  • 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


  • 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.

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Lemon Torte with Fresh Berries (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.