Frozen Lemon Fluff Dessert Recipes

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LEMON FLUFF DESSERT



Lemon Fluff Dessert image

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

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup sugar
1-1/3 cups boiling water
1/4 cup lemon juice
1-3/4 cups graham cracker crumbs
5 tablespoons butter, melted

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.

FROZEN LEMON FLUFF DESSERT



Frozen Lemon Fluff Dessert image

Number Of Ingredients 8

1 (3 ounce) box lemon jello
1 cup sugar
1 3/4 cups boiling water
1/4 cup lemon juice
2 1/2 cups lemon oreos, crushed
1 (12 ounce) can evaporated milk, chilled
1 lemon, sliced for garnish
zest of 1 lemon, for garnish

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.

LIGHT LEMON FLUFF DESSERT



Light Lemon Fluff Dessert image

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

1 can (12 ounces) evaporated milk
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 package (.3 ounce) sugar-free lemon gelatin
1 cup boiling water
3 tablespoons lemon juice
1 package (8 ounces) reduced-fat cream cheese
3/4 cup sugar
1 teaspoon vanilla extract

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 DESSERT



Frozen Lemon Dessert image

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

3/4 cup graham wafer crumbs
1/4 cup margarine or 1/4 cup butter
3/4 cup white sugar
2 eggs
1/3 cup lemon juice (juice from fresh lemons is best)
1 1/4 cups whipping cream

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.

GRANDMA'S STRAWBERRY OR LEMON FLUFF



Grandma's Strawberry or Lemon Fluff image

Jello and fruit based mousse dessert highly favored by children and adults. Summer Saturdays this dessert was always in the fridge during my childhood. With 5 children my mother had to watch her food budget and still fill us all up. Posting here to keep safe and offer a dessert that is a mouthful of creamy delight and brings back summer memories. Use 1/4 cup lemon juice if lemon is desired or 1 10oz container of frozen drained strawberries with juice for strawberry.

Provided by Pastryismybiz

Categories     Healthy

Time 2h30m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 7

1 (14 1/2 ounce) can evaporated milk
1 (4 ounce) package flavored Jello gelatin
1 3/4 cups hot water
1/4 cup lemon juice or 1/4 cup juice from frozen strawberries
1 cup sugar
2 1/2 cups graham crackers
1/4 cup melted butter

Steps:

  • Chill can of evaporated milk for 3 to 4 hours. Must be icy cold.
  • Dissolve jello in hot water and chill until partially set.
  • Whip jello until light and fluffy while adding either lemon juice or strawberry juice.
  • Whip evaporated milk until firmly mounded adding sugar slowly.
  • Fold whipped milk into jello mixture; add drained strawberries if using and turn out into a 13 X 9 cake pan and return to fridge for at least 2 hours while it continues to set.
  • Crust;.
  • Add melted butter to graham cracker crumbs and line sides and bottom of cake pan. Reserve 1/4 cup to top dessert after frosting with whipped cream. Note; if you feel creative, this recipe can be adapted to other flavors and fruit.

Nutrition Facts : Calories 255.6, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.1, Sodium 214.2, Carbohydrate 42.5, Fiber 0.5, Sugar 30.4, Protein 4.3

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