Raspberry-Lemon Chiffon Dessert - Kraft Recipes Top
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Raspberry-Lemon Chiffon Dessert

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16 servings

Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.

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What You Need

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Make It

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  • Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
  • Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
  • Spoon into 9-inch springform pan.
  • Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
  • Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.

Special Equipment Needed


Substitute a 12-cup fluted tube pan or 10-inch tube pan for the springform pan.

Important Note

Be sure to use a fresh, not previously frozen, angel food cake to prepare this recipe. If a frozen cake is used, the thawed cake will produce a dessert with a grainy texture.


This simple, yet delicious, dessert can be refrigerated up to 3 days. Top with lemon twists and raspberries as directed just before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 130
Total fat 3g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 200mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 12g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delicious!!...The perfect light summer dessert!! I guess I'm the first to post on this delicious summer Lemon Raspberry Chiffon dessert! This recipe is so easy and so quick to put together with not alot of mess with SOO delicious results!...it really surprised me in it's turnout! I made this for the July 4th holiday, used a fresh angel food cake cut up, added in some fresh whole blackberries w/ raspberries, didn't use any of the lemon, only the fruit, but added a little lemon peel to the mix and to the top. Pretty to serve your guests!! Great combination of flavors and colors!, cool, LIGHT chiffon taste result and refreshing to the hot summer day we had, our company loved it!! I will definitely be making this again over the summer and may even try a different combo of flavors. I also used the substitute fluted tube pan and it set just fine and firm. Separate it some from the edges, then cut carefully into pieces right from the pan itself...perfect slices!! Yummy!! :))
Date published: 2018-07-06
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