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.
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
LIME FLUFF
A Georgia favorite! Great with everything! Make a lot for large gatherings, it disappears quickly! You can use any kind of nuts you like; adjust the amount to suit your preference.
Provided by AMEEVES
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h
Yield 9
Number Of Ingredients 6
Steps:
- In a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. Cover and chill in refrigerator for at least 1 hour. Serve cold.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 75.9 g, Cholesterol 22.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 152.1 mg, Sugar 57.1 g
LEMON FLUFF
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
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 DESSERT RECIPE
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
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
GRANDMA'S STRAWBERRY OR LEMON FLUFF
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
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
EASIEST FROZEN LEMON FLUFF PIE
Yum!!! Fluffy easy pie! What more could you want? I usually make this with lemonade concentrate, but you could use ANY concentrate...limeade... orange juice...fruit punch... I want to try Pina Colada next! It's so quick and easy. Just delicious, yet light. My kind of dessert!
Provided by Jennibear
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend sweetened condensed milk, concentrate, Cool Whip and lemon juice until combined. Poor into graham cracker crust and freeze until set. Get a large spoon and dig in (or cut into several pieces and share)!
- Enjoy your frozen fluff!
Nutrition Facts : Calories 445.4, Fat 22.4, SaturatedFat 10.9, Cholesterol 56, Sodium 245.6, Carbohydrate 57.8, Fiber 0.5, Sugar 48.2, Protein 5.8
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