This is a low-fat dessert that tastes amazing! It's light and fluffy and combines the flavors of lemon, raspberry, and angel food cake. You can use low-calorie lemon gelatin, but I use the real stuff. Enjoy!
1 4-serving size pkg. lemon gelatin
1/2 c. boiling water
1/3 c. frozen lemonade concentrate thawed
1 12oz. can evaporated skim milk
cubed angel food cake
2 c. frozen raspberries
1 T. sugar
Spray the bottom of an 8 in springform pan with nonstick spray, set aside.
In a large bowl, dissolve lemon gelatin in the boiling water. Stir the thawed lemon concentrate and the evaporated skim milk. Cover and chill for 1 1/2 hrs or until the mixture mounds when spooned.
After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5-6 min. or until fluffy.
Arrange the cubed angel food cake in the bottom of sprayed springform pan. Pour gelatin mixture over the angel food cake cubes. Cover and chill 4 hours or until firm.
In a small bowl, combine the raspberries and sugar. Cover and chill 2 hours.
To serve, cut torte into wedges and spoon raspberries on top.