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Lemon Chiffon Dessert

Lemon Chiffon Dessert
"This light fluffy treat was a hit when I shared it at a club meeting I hosted," notes Darlene Inman of Waynoka, Oklahoma. "My diabetic sister-in-law gave me the recipe."
6 ServingsPrep: 20 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 1-1/4 cups cold water, divided
  • 1-1/3 cups nonfat dry milk powder
  • 2-1/2 teaspoons Crystal Light Lemonade
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  • 3 to 4 drops yellow food coloring, optional
  • 1/8 teaspoon salt
  • 3/4 cup 1% cottage cheese
  • 1 cup reduced-fat whipped topping
  • 1 tablespoon graham cracker crumbs

Directions

  • In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let
  • stand for 1 minute. Cook and stir over low heat until gelatin is
  • completely dissolved; set aside.
  • In a bowl, combine the milk, drink mix, food coloring if desired, and
  • salt; beat on high speed until blended. Place the cottage cheese and
  • remaining water in a blender or food processor; cover and process
  • until smooth. Add milk mixture and gelatin; cover and process until
  • thickened.
  • Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour.
  • Spread with whipped topping; sprinkle with cracker crumbs. Yield:
  • 6 servings.
© Taste of Home 2013

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Lemon Chiffon Dessert (continued)

Nutrition Facts: 1 serving equals 81 calories, 2 g fat (2 g saturated fat), 2 mg cholesterol, 202 mg sodium, 7 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013