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.
LEMON FLUFF
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
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.
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
LEMON JELLO FLUFF PIE
This is a cool, smooth-textured, easy to prepare, refrigerator dessert. It's especially refreshing on a warm day, but my family likes it in the winter as well.
Provided by FilipinoRose
Categories Pie
Time 3h50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
- Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
- Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
LEMON FLUFF
I do not know the origin of this recipe just know my mother would make it when I was a little girl. It was so yummy and a very special treat to our family. Just before she passed away I asked her to write it down for me so I could have for keeps and make. She did say that I should squeeze fresh lemons to get the best taste but...
Provided by jamie Beecham
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. Chill the can of evaporated milk until cold
- 2. Heat 1 3/4 cup of water and dissolve the gelatin in it. Chill the gelatin until partially set.
- 3. Whip the gelatin until light and fluffy by hand. Add the lemon juice and sugar slowly into the mixture.
- 4. Whip the chilled milk and fold into the lemon mixture.
- 5. In a 9x13 pan line the bottom with the vanilla wafer crumbs reserving some for the top. Pour the lemon gelatin mixture over the crumbs. Top with the remaining crumbs. Refrigerate until cold and firm. Cut into squares to serve
- 6. Additional Tip: My Mother would take a fork and run across the mixture after she poured into the pan of crumbs then top with the remaining crumbs. She said this is what made it a fluff to her.
LEMON JELLO FLUFF
Steps:
- 1. Cut cream cheese into small squares.
- 2. Drain pineapple,keeping juice. Bring juice to boil, and add to dry jello.
- 3. Using a mixer add pineapple and cream cheese to jello.
- 4. Refrigerate until partially set. Fold in cool whip and refrigerate, till ready to serve. at least an hour.
FLUFFY LEMON JELLO MOLD
This jello is served at many of our luncheons at work and if you like lemon, this is delightful! I love it as it is so light and fluffy!!!
Provided by Stephanie Dodd
Categories Gelatin Salads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Dissolve jello in boiling water and add lemonade. Refrigerate until jelly like consistency. Fold in Cool Whip and pour into a six-cup mold. Refrigerate until ready to unmold and serve. Enjoy!!
LEMON FLUFF JELLO RECIPE - (5/5)
Provided by Kmac_4
Number Of Ingredients 6
Steps:
- Drain pineapple and save juice. Add to water to make 2 cups. Bowl 2 cups water. Empty jello into boiled water. Mix well. When dissolved, combine pineapple juice with cold water and mix. Refrigerate saucepan until jello is partially set. Approximately 45 minutes. Put jello mixture in bowl and whip with mixer. Fold in Cool Whip. Fold in pie filling, crushed pineapple and blend. Spray 2 qt. mold or bundt pan with PAM. There will be extra.
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