Tinfoil Chef

Here’s a cool dessert that manages to be light and rich at the same time.

Whip a pint of whipping cream and add a half cup of sugar, scrape the zest of three lemons and then squeeze the juice from them and add it also.

Lightly grease a 9×13 pan (or if you’re like me, whip out the non-stick cooking spray).

Break up half of an angel food cake into small pieces and scatter them over the bottom of the pan. Pour half the cream mixture on top of the broken cake bits. Then repeat with the other half of the angel food cake and top with the rest of the cream mixture.

Refrigerate for 6 hours before serving.

1 angel food cake
1/2 cup sugar
Juice and rind of 3 lemons
1 pint whipping cream
1 can sweetened condensed milk

Technorati Tags: angel food dessert, cold dessert, whipped cream, angel food cake, dessert recipe

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