PINK ANGEL DESSERT

Pink Angel Dessert image

This is a semi-frozen dessert that's easy to make and is great on a warm summer day. Serve with whipping cream and fresh berries or thin slice of lemon.

Provided by Rosary Molloy

Time 1h25m

Yield 12

Number Of Ingredients 6

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
2 envelopes unflavored gelatin
½ cup white sugar
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 cup evaporated milk
1 (9 inch) angel food cake

Steps:

Place warm water in small saucepan and sprinkle gelatin on the surface. Let stand 3 to 4 minutes. Stir in sugar and place over low heat, stirring to dissolve sugar. Remove from heat and stir in lemonade concentrate. Chill in refrigerator until partially set, mixture should be the consistency of unbeaten egg whites, 10 to 20 minutes.
Pour mixture into large mixing bowl and beat in evaporated milk until light and fluffy, 2 minutes. Tear angel food cake into bite sized pieces and fold into mixture. Spoon into a 9x5 inch loaf pan and freeze for 1 hour. Slice and serve.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 35.4 g, Cholesterol 6.1 mg, Fat 1.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 237.5 mg, Sugar 18 g