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Pink Angel Dessert

SUBMITTED BY: Rosary Molloy

"This is a semi-frozen dessert that's easy to make and is great on a warm summer day. Serve with whipping cream and fresh berries or thin slice of lemon."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  5 Min
READY IN  1 Hr 25 Min
Original recipe yield 1 -9x5 inch loaf

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup warm water (110 degrees F/45 degrees C)
  • 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

DIRECTIONS

  1. 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.
  2. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by connor
great after dinner dessert for kids personally i loved it and when i was in school it worked... MORE


 
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Nutritional Information
Pink Angel Dessert

Servings Per Recipe: 12

Amount Per Serving

Calories: 172

  • Total Fat: 1.9g
  • Cholesterol: 7mg
  • Sodium: 239mg
  • Total Carbs: 35.5g
  •     Dietary Fiber: 0.5g
  • Protein: 4.2g

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