Ingredients 
Nonstick spray coating
1  4-serving-size package low-calorie lemon-flavored gelatin
1/2  cup boiling water
1/2 of a  6-ounce can (1/3 cup) frozen lemonade concentrate, thawed
1  12-ounce can evaporated skim milk
2  cups cubed angel food cake
2  cups fresh raspberries
1  tablespoon sugar

 
Directions
1. Spray the bottom only of an 8-inch springform pan with nonstick spray coating; set aside. 

2. In a large bowl dissolve lemon gelatin in the boiling water. Stir in thawed lemonade concentrate and evaporated skim milk. Cover and chill in the refrigerator for 1 to 1-1/2 hours or until mixture mounds when spooned. 

3. After chilling, beat gelatin mixture with an electric mixer on medium to high speed for 5 to 6 minutes or until fluffy. 

4. Arrange angel food cake cubes in the bottom of the springform pan. Pour gelatin mixture over cake cubes. Cover and chill in the refrigerator for 4 to 24 hours or until firm. 

5. Meanwhile, in a small bowl stir together raspberries and sugar. Cover and chill 2 to 24 hours. 

6. To serve, cut torte into wedges and spoon raspberries on top. Makes 12 servings. 

Make ahead directions: Chill torte and raspberries up to 24 hours before servings.  

Source:  Better Homes & gardens