Ingredients1 h 25 m servings 170 cals
- 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 1 hour. Slice and serve.
Per Serving: 170 calories; 1.9 g fat; 35.4 g carbohydrates; 4.2 g protein; 6 mg cholesterol; 237 mg sodium. Full nutrition
ReviewsRead all reviews 5
great after dinner dessert for kids personally i loved it and when i was in school it worked really well and was tastey not just for the eyes only haha! but the next time i tried 'i put in chopp...
This is perfect for anyone who loves lemonade and cake! With its cool refreshing flavor and its creamy texture this is great.
I was really hoping for something cool and refreshing given the other reviews, but this just doesn't work. The gelatin mixture isn't lemonade-y enough. The texture of the angel food cake is ju...