Recipe Image

Raspberry-Lemon Chiffon Icebox Cake

  • 35 m
  • 2 h 35 m
Diabetic Living Magazine
“You can use a mix of berries as the topping for this classic summertime dessert-we like combining regular raspberries, golden raspberries, and blackberries. Look for golden raspberries at farmers' markets or farm stands at the height of summer.”

Ingredients

    • 4 cups fresh or frozen raspberries, plus more for garnish
    • ½ cup water, divided
    • 1 tablespoon sugar
    • 1¼ teaspoons unflavored gelatin
    • 1 (8 ounce) container frozen light whipped topping, thawed, divided
    • ½ cup nonfat milk
    • 2¼ teaspoons fat-free, sugar-free, reduced-calorie lemon instant pudding mix
    • ⅔ cup finely crushed graham crackers (4 full crackers)
    • 2 tablespoons butter, melted
    • Fresh mint leaves for garnish

Directions

  • 1 Coat an 8x4-inch loaf pan with cooking spray. Line it with a double layer of plastic wrap, letting it overhang 2 inches on the sides.
  • 2 Combine raspberries and ¼ cup water in a large saucepan; mash the berries. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press the mixture through a fine-mesh sieve; discard the seeds. Return to the saucepan and stir in sugar. Return to a simmer and cook until reduced to ½ cup, about 10 minutes more. Let cool slightly.
  • 3 Add the remaining ¼ cup water to a small saucepan. Sprinkle gelatin on top; do not stir. Let stand 5 minutes. Heat over medium heat, stirring, just until the gelatin is dissolved. Stir the gelatin mixture into the berry mixture. Stir in ½ cup whipped topping until combined. Fold in another ½ cup whipped topping until no streaks remain. Spoon the mixture into the prepared pan. Cover and refrigerate until set, about 1 hour.
  • 4 Whisk milk and pudding mix in a medium bowl until thick. Whisk in one-third of the remaining whipped topping until combined. Fold in the remaining whipped topping until no streaks remain. Spread over the raspberry layer.
  • 5 Combine graham cracker crumbs and melted butter in a small bowl. Gently press the mixture onto the pudding layer. Cover and refrigerate for 1 to 8 hours.
  • 6 Using the overhanging plastic wrap, lift the cake out of the pan. Invert onto a serving plate and garnish with raspberries and mint, if desired.
  • Sugar Substitute: We do not recommend a sugar sub for this recipe.
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