Pink Angel Dessert is a semi-frozen dessert that is easy to make. Great on a warm summer day with whipping cream and fresh berries. Pink Lemonade has a deliciously sunny taste that truly refreshes.
1 cup warm water (110-degrees)
2 envelopes unflavored gelatin
1/2 cup white sugar
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 cup evaporated milk 1 (9-inch) angel food cake
Place warm water in small saucepan and sprinkle gelatin on the surface. Let stand 3 to 4 minutes. Stir in sugar and place over low heat, stirring to dissolve sugar. Remove from heat and stir in lemonade concentrate. Chill in refrigerator until partially set. Mixture should be the consistency of unbeaten egg whites, 10 to 20 minutes.
Pour mixture into large mixing bowl and beat in evaporated milk until light and fluffy, 2 minutes. Tear angel food cake into bite sized pieces and fold into mixture. Spoon into a 9x5 inch loaf pan and freeze for one hour. Slice and serve. Alternatively, you can scoop into parfait glasses, as shown above.
Recipe makes one 9x5-inch loaf or 6 to 8 parfait size servings, depending on the size of your parfait glasses.
Recipe makes 8 servings. Serving size: 1 slice. Calories: 172; Protein: 4g; Total Fat: 2g; Sodium: 239mg; Cholesterol: 7mg; Carbohydrates: 35g; Fiber: 0
Just a reminder - angel food cake is naturally fat free!
You may also enjoy...
Share This Page