LIGHT LEMON FLUFF DESSERT
This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn't want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FROZEN LEMON FLUFF DESSERT
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
- Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
- In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
- Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.
FROZEN LEMON DESSERT
An excellent dessert to have in your freezer for unexpected company. Light and refreshing. I've tweaked this recipe since I originally submitted it by (1) using more crumbs for the bottom and (2) adding lemon zest.
Provided by Darlene10
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease an 8" pan.
- Melt butter and add graham wafer crumbs.
- Mix and press most of the crumbs in the bottom of the pan reserving a couple of tablespoons for later.
- Combine in a sauce pan a 1/2 cup sugar, 2 egg yolks and lemon juice.
- Cook over medium heat stirring constantly until thickened. Add a tablespoon of lemon zest (optional but great).
- Cool.
- Beat 2 egg whites to form stiff peaks.
- Gradually add 1/4 cup sugar and beat until stiff.
- Fold meringue into cooled custard together with 1 1/4 cups of whipping cream whipped.
- Turn into prepared pan.
- Sprinkle reserved crumbs and freeze until firm.
- Serve frozen.
- Keeps well in freezer.
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- In a medium bowl combine graham cracker crumbs, 1/4 cup sugar and melted butter. Mix well and press into the bottom of a 9x13 inch pan.
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