Lemon Chiffon Dessert

You’ll be on cloud nine when you try this easy-to-make, heavenly dessert.

Lemon Chiffon Dessert

BettyCrockerRecipe by BettyCrocker

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25 minutes

7 hours 12 minutes

15 servings

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Nutrition Info

  • 1 serving
  • 240
  • 7g
    (Saturated Fat 5g)
  • 25mg
  • 330mg
  • 40g
    (Dietary Fiber 0g)
  • 4g
  • Percent Daily Value*
  • 6%
  • 4%
  • 8%
  • 2%
  • Exchanges
  • 1
  • 1/2
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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!

Ingredients

  • 1  package Betty Crocker® 1-step white angel food cake mix
  • 2  cups boiling water
  • 1  package (8-serving size) lemon-flavored gelatin
  • 1  can (6 ounces) frozen lemonade concentrate, thawed
  • 1 1/2  cups whipping (heavy) cream

Directions

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

Categories: Course, Desserts, Cakes, Refrigerated Desserts, Cuisine, Vegetarian, Healthy

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