Lemon Torte with Fresh Berries Recipe

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Lemon Torte with Fresh Berries Recipe

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

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 1/2 cup boiling water
  • 1/3 cup lemonade concentrate
  • 1 can (12 ounces) evaporated milk
  • 3 cups angel food cake cubes
  • 3 cups fresh raspberries or sliced strawberries
  • 1 tablespoon sugar

Directions

In a large mixing 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.
Originally published as Lemon Torte with Fresh Berries in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p208

Nutritional Facts

1 piece: 124 calories, 2g fat (1g saturated fat), 9mg cholesterol, 127mg sodium, 24g carbohydrate (20g sugars, 2g fiber), 3g protein.

  • 1 package (3 ounces) lemon gelatin
  • 1/2 cup boiling water
  • 1/3 cup lemonade concentrate
  • 1 can (12 ounces) evaporated milk
  • 3 cups angel food cake cubes
  • 3 cups fresh raspberries or sliced strawberries
  • 1 tablespoon sugar
  1. In a large mixing bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours.
  2. 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.
  3. 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.
Originally published as Lemon Torte with Fresh Berries in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p208

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