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Lemonade Angel Fluff

 Lemonade Angel Fluff
Katherine Stallwood of Kennewick, Washington recommends this fluffy refreshing dessert.
8 ServingsPrep: 15 min. + chilling


  • 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


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