Lemon Bisque Sugar Free No Bake Recipes

LEMON BISQUE - SUGAR FREE - NO BAKE

Steps:

• Chill evaporated milk until icy.
• Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
• Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
• Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
• Pour mixture over crust and sprinkle with a few graham cracker crumbs.
• Refrigerate. Dessert is best overnight or after 6 hours.
• (Note: Preparation time does not include letting milk get icy.).

SUGAR-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
• Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
• Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
• Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
• Cool in the tin before turning it out.

NO BAKE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
• Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
• In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
• Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

LEMON BISQUE

Steps:

• Chill unopened can of evaporated milk in the refrigerator overnight.
• Dissolve jello in hot water and chill till partially set.
• Whip till light and fluffy.
• Add lemon juice and sugar.
• Whip the chilled milk; fold in jello mixture.
• Line the bottom of a 9x13 pan with half of the graham cracker crumbs.
• Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs).
• Top with remaining crumbs.
• Chill till set; about 5 hours or a little less.
• Serves 12.

BISQUICK® GLUTEN-FREE LEMON SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
• In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
• Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.