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.
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.
EASY FROZEN LEMON DESSERT
Easy Frozen Lemon Dessert - this refreshing dessert with Golden Oreo cookies crust, frozen creamy lemon filling, topped with Golden Oreo crumbs is so quick and easy to prepare. It's a very simple dessert with refreshing lemon flavor.
Provided by Draganas Sweet Spicy Kitchen
Categories Frozen Desserts
Time 15m
Number Of Ingredients 8
Steps:
- To make Golden Oreo crust - start by spraying a 9x9 inch pan with non-stick spray. Set it aside.
- Put Oreo cookies in a food processor and pulse until you get crumbs.
- Put crumbs in a medium sized dish, then add melted butter and mix with a fork until the crumbs soak the butter. Take 3/4 of a cup of crumbs and set aside. The rest of the mixture should be placed on the bottom of a pan that has already been prepared. You can use some solid object like a measuring cup to make an even and solid layer.
- To make lemon filling - In a large dish, beat softened cream cheese and powdered sugar, at medium speed, until it's smooth.
- Next, add lemon juice and beat some more, until it's combined.
- Then fold in heavy whipping cream and beat at low, then high speed until it thickens.
- Finally, add sweetened condensed milk and beat again, until it's smooth and creamy. You can add a few drops of yellow color in the end, gradually, until you get the desired color.
- Spread the filling evenly over the Oreo crust and top with the remaining Oreo crumbs. Wrap it and put in the freezer overnight.
Nutrition Facts : Calories 376 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 179 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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
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.
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
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- In a medium bowl combine graham cracker crumbs, 1/4 cup sugar and melted butter. Mix well and press into the bottom of a 9x13 inch pan.
- In another medium bowl, whisk together sweetened condensed milk, lemon juice and lemon zest until smooth. Set aside.
- With an electric mixer, beat whipping cream and 3 tablespoons sugar until stiff peeks form. Fold lemon juice mixture into whipped cream until smooth.
- Pour over the prepared crust and freeze until firm, about 3 hours. Let stand at room temperature for about 5 minutes before slicing into bars and serving.
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