LEMON FLUFF DESSERT
Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON DESSERT
This is the lightest, fluffiest, most refreshing recipe! It was served at the church's baby and wedding showers when my sisters and I were growing up. We loved it then; it's just as wonderful now.
Provided by julie romagnoli
Categories Desserts Pies No-Bake Pie Recipes
Time 3h45m
Yield 15
Number Of Ingredients 9
Steps:
- Mix graham crackers, 1/3 cup sugar, and butter in a bowl; press half the graham cracker mixture into the bottom of 9x13-inch baking dish.
- Combine boiling water and lemon gelatin in another bowl. Mix lemon juice and lemon zest in a measuring cup and add enough water to make 1 cup; stir lemon juice mixture and 1 cup sugar into gelatin mixture until sugar is dissolved. Refrigerate and allow mixture to partially set, about 30 minutes.
- Beat evaporated milk in a cold glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the milk should curl over slightly. Fold gelatin mixture into whipped milk until evenly mixed.
- Pour gelatin mixture into prepared crust and sprinkle remaining graham cracker mixture on top. Chill at least 3 hours before serving.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 30.5 g, Cholesterol 15.4 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 122.2 mg, Sugar 27.3 g
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.
FROZEN LEMON SQUARES
Try our Frozen Lemon Squares. Our Frozen Lemon Squares recipe tops a graham cracker with blended lemonade concentrate and frozen yogurt for a cool treat.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
- Beat yogurt and concentrate with mixer until blended; spread over crust.
- Freeze 4 hours or until firm. Serve topped with COOL WHIP.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 21 g, Protein 3 g
LEMONADE DESSERT (FROZEN DESSERT)
This recipe came from my landlady many years ago and is a staple on hot summer nights. it is light and refreshing.
Provided by brkfst cook
Categories Frozen Desserts
Time 20m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 6
Steps:
- mix together Ritz crackers, melted butter, and powdered sugar. reserve 1/2 cup for topping.
- press into the bottom of an 8x8 baking dish.
- in a bowl combine condensed milk, cool whip and lemonade until blended.
- pour over crust.
- sprinkle the top with reserved topping.
- freeze overnight and serve frozen.
Nutrition Facts : Calories 677.6, Fat 37.2, SaturatedFat 22.9, Cholesterol 64.6, Sodium 416, Carbohydrate 80.9, Fiber 0.6, Sugar 65.3, Protein 8.2
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.
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