Ladyfinger Lemon Dessert
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Tawana Flowers of El Macero, California shared the recipe for this light, airy dessert.
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 can (12 ounces) evaporated milk
- 1 package (3 ounces) ladyfingers, split
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling orange juice
- 1/2 cup sugar
- 1/3 cup lemon juice
- 2 teaspoons grated lemon peel
- 1 cup reduced-fat whipped topping
Directions:
Pour milk into a small metal mixing bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-in. springform pan with ladyfingers; set aside. In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.
Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.