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Lemon Chiffon Dessert

Lemon Chiffon Dessert
  • Prep 25 min
  • Total 7 hr 0 min
  • Servings 15
You’ll be on cloud nine when you try this easy-to-make, heavenly dessert.
May 16, 2018

Ingredients

  • 1 box Betty Crocker™ white angel food cake mix
  • 2 cups boiling water
  • 1 box (8-serving size) lemon-flavoured gelatin
  • 1 can (295 mL) frozen lemonade concentrate, thawed
  • 1 1/2 cups whipping (heavy) cream

Steps

  • 1
    Heat oven to 350ºF. Bake and cool cake as directed on package for angel food (tube) pan.
  • 2
    Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • 3
    Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • 4
    Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • 5
    Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • 6
    Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

  • Time Saver If you're in a hurry, pick up a purchased angel food cake at the supermarket.
  • Time Saver This refreshing do-ahead dessert is perfect for a springtime luncheon or bridal shower.
  • Serve with small scoops of vanilla sorbet drizzled with chocolate ice-cream topping. A garnish of fresh mint sprigs completes the sunshiny look!

Nutrition Facts

Serving Size: 15 servings
Calories
240
Total Fat
7g
Saturated Fat
5g
Cholesterol
25mg
Sodium
330mg
Total Carbs
40g
Dietary Fiber
0g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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