Light Lemon Fluff Dessert Recipes

LEMON FLUFF DESSERT

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.

LIGHT LEMON FLUFF DESSERT

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.

LOW CARB LEMON FLUFF

Steps:

• In a small bowl, stir together gelatin and 1 cup boiling water for 2 minutes.
• Add 1/2 cup cold water and the yogurt.
• Cover and chill for 10 minutes.
• Beat until frothy and fold in thawed whipped topping.
• Spoon lemon mixture into four 4 ounce ramekins with parchment paper collars.
• Chill for about an hour or two, remove collars before serving.

LEMON FLUFF DESSERT RECIPE

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.

FROZEN LEMON FLUFF DESSERT

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.

WEIGHT WATCHERS" LEMON FLUFF DESSERT"

Steps:

• Mix Jello and water until Jello is dissolved, mix in lemonade and milk.
• Refrigerate 1-1 1/2 hours stirring occasionally until mounds.
• Then mix with hand mixer on high speed 5-6 minutes until smooth and fluffy.
• In a spring form or baking dish spray with non stick cooking spray and break cake in to chunks and layer on bottom of pan.
• Spread Jello mixture over top, cover and refrigerate about 4 hours or until firm. Top with strawberries or any fruit in eason.