Pink Angel DessertThis 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.
1 cup warm water (110-degrees)
Two envelopes unflavored gelatin
1/2 cup white sugar
One (6 ounce) can frozen pink lemonade concentrate, thawed
1 cup evaporated milk
One (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.
Recipe makes one 9x5-inch loaf.
Nutritional Information per Slice:
Total Fat 2g