Lemon Bombe
From jemison 16 years ago
- - to make
- Serves 14
A delishous low-fat show piece. Recipe from Carolina Country with alterations.
Ingredients
- 1 angel food cake, purchased shopping list
- 2 envelopes unflavored gelatin shopping list
- 1/4 c cold water shopping list
- 1 c boiling water shopping list
- 1 - 12 oz can frozen orange juice concentrate, thawed shopping list
- 24 packs of Equal shopping list
- 2 T lemon juice shopping list
- 1/4 t grated lemon peel shopping list
- 1/8 t salt shopping list
- 3 - 8 oz cartons reduced-fat Cool-Whip, thawed, divided shopping list
- 2 T sour cream + 1 T, divided shopping list
- 1/2 c Mound coconut, toasted shopping list
- mint leaves shopping list
- maraschino cherries, drained shopping list
- lemon and orange slices; cut slices in half shopping list
How to make it
- Make at least 24 hours ahead.
- Cut cake into 1 1/2-inch cubes. Set aside.
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute.
- Add boiling water; stir until gelatin is dissolved.
- Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well.
- Refrigerate for 30 minutes or until partially set.
- Fold in 2 cartons of whipped topping and sour cream
- Line a 5 1/2-quart bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl.
- In another large bowl, gently combine the cake cubes and whipped topping mixture.
- Spoon into plastic lined bowl, gently pushing against side to prevent holes.
- Cover and refrigerate for at least 24 hours.
- 1 hour before serving, uncover bombe and invert onto a cake plate. Remove bowl and plastic wrap.
- Add 1 tablespoon sour to the remaining carton of Cool-Whip topping
- Frost Cake; sprinkle with toasted coconut.
- Garnish with mint, cherries, lemon and orange slices.
People Who Like This Dish 4
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