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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 12 |
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A light tasting dessert that is pretty to look at. Prep. Time includes refrigeration. Ingredients:
1 (6 ounce) package raspberry gelatin powder |
1 dash salt |
2 1/2 cups boiling water |
1 (10 ounce) package frozen raspberries, thawed |
4 egg whites |
1/2 teaspoon cream of tartar |
1/2 cup sugar |
1 baked angel food cake |
1 1/2 cups whipping cream |
confectioners' sugar |
Directions:
1. Dissolve raspberry jello and salt in boiling water.
2. Add thawed raspberries to jello and place in refrigerator until partially set.
3. Beat egg whites until frothy; add cream of tartar and sugar.
4. Beat egg whites until stiff but not dry; set aside.
5. Whip raspberry jello until fluffy; fold in egg whites.
6. Tear angel food cake into 1 1/2 inch pieces.
7. Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
8. Next, add a layer of cake.
9. Continue until pan is filled.
10. Cover and refrigerate for 6 hours.
11. Unmold and frost with whipping cream.
12. You can add sifted confectioners' sugar to whipped cream to your liking.
13. You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.
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