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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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A delishous low-fat show piece. Recipe from Carolina Country with alterations. Ingredients:
1 angel food cake, purchased |
2 envelopes unflavored gelatin |
1/4 c cold water |
1 c boiling water |
1 - 12 oz can frozen orange juice concentrate, thawed |
24 packs of equal |
2 t lemon juice |
1/4 t grated lemon peel |
1/8 t salt |
3 - 8 oz cartons reduced-fat cool-whip, thawed, divided |
2 t sour cream + 1 t, divided |
1/2 c mound coconut, toasted |
mint leaves |
maraschino cherries, drained |
lemon and orange slices; cut slices in half |
Directions:
1. Make at least 24 hours ahead.
2. Cut cake into 1 1/2-inch cubes. Set aside.
3. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute.
4. Add boiling water; stir until gelatin is dissolved.
5. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well.
6. Refrigerate for 30 minutes or until partially set.
7. Fold in 2 cartons of whipped topping and sour cream
8. Line a 5 1/2-quart bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl.
9. In another large bowl, gently combine the cake cubes and whipped topping mixture.
10. Spoon into plastic lined bowl, gently pushing against side to prevent holes.
11. Cover and refrigerate for at least 24 hours.
12. 1 hour before serving, uncover bombe and invert onto a cake plate. Remove bowl and plastic wrap.
13. Add 1 tablespoon sour to the remaining carton of Cool-Whip topping
14. Frost Cake; sprinkle with toasted coconut.
15. Garnish with mint, cherries, lemon and orange slices.
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