One of the ladies who goes to Silver Sneakers at the Y in Fargo shared this recipe with me a few weeks ago. Of course I had to make it and taste test, I can assure you this is a very light and refreshing dessert for summer. You may want to purchase the cake in hot weather if you don’t want to bake and heat up your kitchen.

Summer is just around the corner, right!? June 21 is the first day of summer and is summer solstice, being the longest day of the year for daylight. When I was a kid it seemed summer lasted forever and my sisters and I spent many days at the park participating in the activities of the Moorhead parks. As the oldest of four girls, it was my responsibility to look after my sisters. We always had good times at the park, but I will admit that I liked to terrify them with the little green worms that hung on webs from the trees. As a result of my doing that, a couple of them have a life-long fear of worms and trees. I will publicly say that I am sorry for doing that many years ago, but it was so much fun!

Happy Father’s Day to all the dads.

Summer Solstice Lemon Dessert

1 Prepared angel food cake, round 10” 13 ounce size

Juice of 3 lemons

1/2 Cup sugar

1 Can sweetened condensed milk

1 Pint whipping cream

Mix lemon juice and sugar to dissolve and add the sweetened condensed milk. Whip the cream and fold the lemon mixture into the cream.

Line 9 x 13 pan with torn cake layer, half of the cream mixture, then cake layer and lastly the rest of the cream mixture. Top with coconut or sliced almonds (I used almonds) . Refrigerate several hours or a day before serving.

Questions or comments:

marlisz@aol.com