Lemon Fluff 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.

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

LEMON FLUFF



Lemon Fluff image

Lemon fluff is a light and creamy no-bake dessert. Made with creamy lemon and crushed pineapple, this no-bake dessert is a sweet and tangy tropical delight.

Provided by Shauna

Categories     Dessert

Time 4h10m

Number Of Ingredients 5

2 boxes of lemon jello ((3-ounce))
2 cups boiling water
1 package of cream cheese (softened (8-ounces))
1 can of crushed pineapple with juice
1 container of whipped topping (use only 12-ounces for the fluff and reserve four ounces for topping and garnishing. (16-ounces))

Steps:

  • In a medium-sized bowl, add the jello and carefully pour in the boiling water. Using a whisk, stir until dissolved. Set aside to cool, about 20 minutes.
  • In a large bowl, add the softened cream cheese and crushed pineapple. Using a hand mixer on low speed, mix together the cream cheese and pineapple, gradually increasing the mixer speed to medium-high. Mix together for about one minute until fully combined. There may be small flecks of cream cheese, and that's okay.
  • Next, pour the cooled jello liquid into the cream cheese and pineapple mixture. Using the hand mixer, start on low speed so it doesn't splash around a lot and begin to mix, gradually increasing the speed to medium until it is well-combined.
  • Next, add the 12 ounces of Cool Whip. Begin with a low speed on a hand mixer and gradually increase the speed to medium-high until well-combined, about two minutes. It will still be in liquid form but trust the jello to do its work and it will solidify as it chills.
  • Pour into a large glass serving bowl, cover with cling wrap and chill for at least four hours or until ready to serve. You can also use a 9x13 pan as an option instead.
  • Serve with a dollop of Cool Whip and fresh berries or other fruit as garnish if desired.

Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 3 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

LEMON FLUFF



Lemon Fluff image

Refreshingly cool and creamy, lemon fluff is a no-bake dessert that is bursting with delicious citrus flavor. Lemon dessert fans will love this lip-smacking treat.

Provided by Lexus Monroe

Categories     Dessert

Time 4h10m

Number Of Ingredients 5

6 ounces lemon jello
2 cups boiling water
8 ounces cream cheese, (softened)
20 ounces crushed pineapple with juice
16 ounces whipped topping, (use only 12-ounces for the fluff and reserve four ounces for topping and garnishing)

Steps:

  • In a medium-sized bowl, add the jello and carefully pour in the boiling water. Using a whisk, stir until dissolved. Set aside to cool, about 20 minutes.
  • In a large bowl, add the softened cream cheese and crushed pineapple. Using a hand mixer on low speed, mix together the cream cheese and pineapple, gradually increasing the mixer speed to medium-high. Mix together for about one minute until fully combined. There may be small flecks of cream cheese, and that's okay.
  • Pour the cooled jello liquid into the cream cheese and pineapple mixture. Using the hand mixer, start on low speed so it doesn't splash around a lot and begin to mix, gradually increasing the speed to medium until it is well-combined.
  • Add the 12 ounces of Cool Whip. Begin with a low speed on a hand mixer and gradually increase the speed to medium-high until well-combined, about two minutes. It will still be in liquid form but trust the jello to do its work and it will solidify as it chills.
  • Pour into a large glass serving bowl, cover with cling wrap and chill for at least four hours or until ready to serve. You can also use a 9x13 pan as an option instead.
  • Serve with a dollop of Cool Whip and fresh berries or other fruit as garnish if desired.

LEMON FLUFF LAYERED DESSERT



Lemon Fluff Layered Dessert image

I developed this recipe by combining parts of three of my favorite lemon desserts. Many people have told me that this is the best dessert they have ever had. Note: eventhough this recipe seems complicated, be aware that if you take shortcuts, or use substituted ingredients, the results might be OK, but it definately will not taste the same. Quality ingredients are definately the key to a great recipe.

Provided by Glassylady

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 19

1 1/4 cups almonds, toasted, ground
1 cup graham cracker crumbs
7 tablespoons unsalted butter, melted
2 teaspoons lemon peel, grated
1/2 teaspoon almond extract
1 pint heavy whipping cream
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 1/2 cups sugar
1/4 cup cornstarch
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon fresh lemon juice
1/2 cup cold water
5 egg yolks, well beaten
2 tablespoons unsalted butter
1 1/4 cups boiling water
2 teaspoons lemon peel, grated

Steps:

  • For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
  • Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
  • Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
  • In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
  • Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
  • Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
  • When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
  • You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.

Nutrition Facts : Calories 377.5, Fat 26.6, SaturatedFat 13.4, Cholesterol 117.8, Sodium 144, Carbohydrate 32.6, Fiber 1.4, Sugar 25.4, Protein 4.7

LEMON FLUFF DESSERT RECIPE



LEMON FLUFF DESSERT RECIPE image

This Lemon Fluff Dessert is cheap and so easy to make. It is also one of my new favorite desserts! Perfect for Easter, or just to treat yourself

Provided by Kendra Murdock

Categories     Dessert

Time 40m

Number Of Ingredients 10

½ cup butter
2 cups graham cracker crumbs
8 ounces fat free cream cheese
1 cup sugar
1 cup cool whip
2 small boxes instant lemon pudding ((3.4 ounces each))
3 cups milk
remaining cool whip
lemon zest
20 raspberries (for garnish (optional))

Steps:

  • Combine melted butter and graham cracker crumbs until evenly soggy.
  • Pat down into the bottom of a greased 9x13 pan.
  • Bake at 350 degrees for 5 minutes.
  • In a separate bowl, combine softened cream cheese, sugar, and cool whip.
  • Blend with a hand mixer until light and fluffy.
  • Pour and spread the fluffy mixture over the graham cracker crust.
  • Refrigerate for 30 minutes
  • In a different bowl, combine and mix together lemon pudding and milk until it is thick.
  • Spread over the cream cheese topping.
  • Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

Nutrition Facts : Calories 156 kcal, Carbohydrate 20 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 195 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

LEMON FLUFF



LEMON FLUFF image

This is a lemony tart and sweet dessert. Looks pretty in parfait glasses with raspberries and whipped cream. Cooking time is cooling time. Original recipe called for whipping egg whites until stiff and folding into cooled lemon mixture, but I have eliminated that step for safetys sake. It doesn't really alter the flavor at all, just the texture. Now I freeze the egg whites and save them for a meringe or Angel Food cake.

Provided by manushag

Categories     Dessert

Time 2h15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 8

1/2 cup Splenda sugar substitute or 1/2 cup sugar
2 1/2 tablespoons cornstarch
1/2 cup water
2 egg yolks
1 tablespoon butter
1/4 cup lemon juice (about 1 lemon)
1 teaspoon lemon zest
8 ounces Cool Whip or 2 cups whipped cream

Steps:

  • Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
  • Add water and cook over medium heat, stirring with a whisk, until thick.
  • Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
  • Add butter, zest and lemon juice.
  • Cool completely.
  • Fold in 1/2 container of Cool Whip.or whipped cream.
  • Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.

Nutrition Facts : Calories 184.8, Fat 12.9, SaturatedFat 9.9, Cholesterol 60.4, Sodium 29.8, Carbohydrate 17.1, Fiber 0.1, Sugar 12.9, Protein 1.4

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.

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