Cook together egg yolks, 3/4 cup sugar, lemon juice and rind; cook until thick, stirring constantly. Remove from heat. Soften gelatin in water; dissolve in lemon mixture. Beat egg whites until frothy; add remaining sugar. Fold lemon mixture into egg whites. Break angel food cake into walnut size pieces; fold into lemon mixture. Pour into greased tube pan or loaf pan. Unmold and top with whipped cream when ready to serve. May be made 3 to 4 days ahead. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 145 (28%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 542.4mg||167 %|
|Sodium 180.3mg||6 %|
|Potassium 215.2mg||6 %|
|Total Carbohydrate 78.9g||23 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 78.8g|
|Protein 16.6g||24 %|
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Calories per serving: 513
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