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TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1 cup evaporated milk
  • 2 envelopes unflavored gelatin
  • 1 cup cold water
  • 1/2 cup sugar
  • 3/4 cup thawed pink lemonade concentrate
  • Red food coloring, optional
  • 4 cups angel food cake cubes


  1. Pour milk into a small metal bowl; place mixer beaters in the bowl. cover and chill for at least 2 hours. In a saucepan, sprinkle gelatin over cold water; let stand for 2 minutes. Stir in sugar; heat until sugar and gelatin are dissolved. Remove from the heat; stir in lemonade concentrate and food coloring if desired. Cover and chill until slightly thickened. Gradually add to chilled milk; beat until light and fluffy. Fold in cake. Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Cover and chill for at least 2 hours. Remove from pan; cut into eight slices. Yield: 8 servings.
Originally published as Lemonade Angel Fluff in Taste of Home April/May 1999, p8

Sweet White Wine

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

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