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Lemon Chiffon Dessert

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By Betty Crocker Kitchens
Updated Feb 24, 2023
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You’ll be on cloud nine when you try this easy-to-make, heavenly dessert.

Lemon Chiffon Dessert

  • Prep Time 25 min
  • Total 7 hr 12 min
  • Servings 15
  • Ingredients 5
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
  • Step 
    2
    Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • Step 
    3
    Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • Step 
    4
    Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • Step 
    5
    Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • Step 
    6
    Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition

240 Calories
7 g Total Fat
4 g Protein
40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
240
Calories from Fat
65
Total Fat
7 g
Saturated Fat
5 g
Cholesterol
25 mg
Sodium
330 mg
Potassium
0mg
Total Carbohydrate
40 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
2 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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