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

Prep Time
20
min.
Total Time
4
hr.
50
min.
Servings

16 servings

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.

Substitute

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.

Note

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

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
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

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