Lemon Torte With Raspberries

• Nonstick spray coating-
• 1 4-serving package of low-calorie lemon flavored gelatin-
• 1/2 cup boiling water-
• 1/2 of a 6 oz. can (1/3 cup)frozen lemonade concemtrate, thawed-
• 1 12-ounce can evaporaed skim milk-
• 2 cups cubed angel food cake-
• 2 cups fresh raspberries-
• 1 tablespoon sugar-

1. Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside.
2. In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporaed milk. Cover and chill in the refridgerator for 1 to 1 1/2 hours or till mixture mounds when spooned.
3. After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or until fluffy.
4. Arrange angel food cake cubes in the bottom of the springform pan. Pour gelatin mixture over the cake cubes. Cover and chill for 4 hours or until firm.
5. Meanwhile, in a small bowl stir togheter raspberries and sugar. Cover and chill at least 2 hours.
6. To serve, cut torte into wedges and spoon raspberries on top.

nonstick spray coating, boiling water, lemonade concemtrate, evaporaed, cubed angel, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/lemon-torte-with-raspberries-1221022 (may not work)