This looks really good too I think this one would be easy to convert to IBS safe and NO FAT!!!!! YIPEE!!
Nonstick spray coating 1 4-serving-size package lemon-flavored gelatin 1/2 cup boiling water 1/2 of a 6-ounce can (1/3 cup) frozen lemonade concentrate, thawed 1 12-ounce can evaporated skim milk (sub soy or rice milk) 2 cups cubed angel food cake 2 cups fresh raspberries 1 tablespoon sugar
Directions 1. Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside. 2. In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporated skim milk. Cover and chill in the refrigerator for 1 to 1-1/2 hours or until mixture mounds when spooned. 3. After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or until fluffy. 4. Arrange angel food cake cubes in the bottom of the springform pan. Pour gelatin mixture over cake cubes. Cover and chill in the refrigerator for 4 to 24 hours or until firm. 5. Meanwhile, in a small bowl stir together raspberries and sugar. Cover and chill 2 to 24 hours. 6. To serve, cut torte into wedges and spoon raspberries on top. Makes 12 servings. Make ahead directions: Chill torte and raspberries up to 24 hours before servings.
Nutrition facts per serving: calories: 80 total fat: 0g cholesterol: 0mg sodium: 70mg carbohydrate: 17g protein: 4g
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Lemon Raspberry Torte
I think this one would be easy to convert to IBS safe and NO FAT!!!!! YIPEE!!
