Heavenly Raspberry Cream Angel Food Cake Dessert

melskitchencafe.com

Meg

subheading: Raspberry Filling:

16 ounces (454 g) fresh or frozen raspberries, don't thaw if frozen

¼ cup (53 g) granulated sugar

2 tablespoons cornstarch

¼ cup cold water

¼ cup fresh lemon juice, zest lemons before using juice - the zest is used in the cream layer

subheading: Cake and Cream:

12 cups cubed angel food cake (see note)

12 ounces (340 g) light or regular cream cheese, softened to room temperature

¾ to 1 cup half-and-half or evaporated milk (see note)

⅔ cup (141 g) granulated sugar

1 tablespoon fresh lemon zest

1 teaspoon lemon extract (optional - use for more lemon flavor)

subheading: Whipped Cream:

1 ½ cups heavy cream

¼ cup (29 g) powdered sugar

Directions at melskitchencafe.com

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