Best Make Ahead Lemon Bombe Recipes
MAKE-AHEAD LEMON BOMBE
This is a refreshing dessert. This recipe is from Nadine Johnson. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 15m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-inch tube pan. Cut cooled 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.
- 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 prepared bowl, gently pushing against side to prevent holes. Cover and refrigerate for at least 24 hours.
- Just before serving, uncover bombe. Invert onto a cake plate. Remove bowl and plastic wrap. Frost with remaining carton of whipped topping; sprinkle with coconut. Garnish with mint, cherries, and lemon and orange slices if desired.
Nutrition Facts : Calories 358, Fat 7.4, SaturatedFat 6.3, Cholesterol 1, Sodium 310.5, Carbohydrate 66.4, Fiber 0.5, Sugar 52.6, Protein 8.6
MAKE-AHEAD LEMON BOMBE
"My neighbor gave me the recipe for this refreshing dessert, but it was made with sugar and lots of whipped cream. I lightened it up for my diabetic husband, and it's difficult to taste the difference," assures Nadine Johnson of Clackamas, Oregon.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cut cooled cake into 1-1/2-in. cubes. Set aside., In a large bowl, sprinkle gelatin over cold water; set stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon zest and salt. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping. , Line a 5-1/2-qt. 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 prepared bowl, gently pushing against side to prevent holes. Cover and refrigerate for at least 24 hours., Just before serving, uncover bombe. Invert onto a serving plate. Remove bowl and plastic wrap. Frost with remaining whipped topping; sprinkle with coconut. Garnish with mint, cherries and lemon and orange slices if desired.
Nutrition Facts : Calories 301 calories, Fat 7g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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