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"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."
This recipe is:
Healthy
Quick
Diabetic Friendly
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Nutritional 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.
Originally published as Lemon Chiffon Dessert in Light & Tasty February/March 2002, p46
Sticky GelatinGelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
Gelatin always sticks to the bottom or sides of the bowl when I prepare it. So I put the dry mix in a bowl and add just enough cold water to dampen it. Then I pour in the boiling water and stir. The gelatin doesn't stick and still sets to the right consistency. —Bertha Duncum, Cameron, Texas
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 27, 2008 by Rebecca0629
oops, wrong recipe!
Mine tasted good, though I added lemon extract. Also, I thought the directions were a little hard to understand concerning the ladyfingers. To me, "split" means to split them lengthwise. Not so, they mean cut them in half. That would have been easier!
Reviewed on Jul. 27, 2008 by Lizbobski
I don't think the directions were very clear about mixing the dry ingredients. Why do you have to beat them? A whole step could be eliminated, by adding the wet ingredients to the dry ones in the blender. That is what I did. It tasted very sour(no sweetener in recipe). So I added Splenda to taste and it is much bett, but I don't think I would make it again. Liz
Reviewed on Jul. 27, 2008 by jeanmbulmer
I made this but it did not turn out good at all. I ended up throwing it out. It was too hard. One gelatin packet would probably have been better.
Reviewed on Jul. 26, 2008 by isaum
Reviewed on Jul. 25, 2008 by Barbara Marnell
Well, ladies, I made another attempt at this lemon dessert. I used just 1 packet of gelatin, and used 3 packets of drink mix. For those of you who are diabetic, the Crystal Light drink mix is sugar free, which I found appealing. This time the dessert turned out less dense and more chiffon-like, and had a very good lemon flavor. So, give it a whirl.........I think you'll like it.
Reviewed on Jul. 25, 2008 by tublaci
I used fat free cottage cheese and fat free cool whip to reduce calories and fat more. It was very good.
Reviewed on Jul. 24, 2008 by Barbara Marnell
Yes, I made it. It was very stiff; did it NEED 2 packages of gelatin?I would have liked even more lemon flavoring. I may try it with only 1 package of gelatin and more lemon drink mix.
Yes, I made it. It was very stiff; did it NEED 2 packages of gelatin?
I would have liked even more lemon flavoring. I may try it with only 1 package of gelatin and more lemon drink mix.
Reviewed on Jul. 22, 2008 by LynJan
Reviewed on Jul. 20, 2008 by Sue Springstun
I had to read the recipe again, (slowly), the second time and then everything made sense. After mixing the water with the cottage cheese, you will then add the dry ingredients and the gelatin to that which is going to be creamy. I would use Kool-Aid also.
Reviewed on Jul. 19, 2008 by marcoates
I too would like to know what liquid and how much is to be mixed with the dry milk, drink mix, food coloring and salt. 1/2 a cup is used for the gelatin and the remainder is used for the cottage cheese. I must have missed something.
Reviewed on Jul. 19, 2008 by LindaLewis
Help! Someone needs to re-write the instructions so we can understand what to do. Is the DRY milk mixed with the drink mix and food coloring? I'm a seasoned cook and am familiar with cooking instructions, but this is really confusing. In this day and age we don't want to waste ingredients. Thank you.
Reviewed on Jul. 18, 2008 by mom2bo
I think I'm missing something . . . One half cup water is used in the first paragraph to dissolve the gelatin. The second paragraph calls for mixing the milk, drink mix, food coloring, salt and beating. There is no liquid other than the food coloring. The next step calls for using the "remaining water" (3/4 cups?) and processing it with the cottage cheese. When is the milk powder recontituted and how much water is used?
I think I'm missing something . . . One half cup water is used in the first paragraph to dissolve the gelatin. The second paragraph calls for mixing the milk, drink mix, food coloring, salt and beating. There is no liquid other than the food coloring. The next step calls for using the "remaining water" (3/4 cups?) and processing it with the cottage cheese.
When is the milk powder recontituted and how much water is used?
Reviewed on Jul. 18, 2008 by elaijohn
I would use regular lemonade from Koolaid etc.
Reviewed on Jul. 18, 2008 by preacherswife82
yes, I think it would be a drink mix like crystal light.
Reviewed on Jul. 18, 2008 by dogwalker55
yes. the recipe sounds great but i don't know what soft drink mix is either. is it like crystal light?
Reviewed on Jul. 18, 2008 by adelman4
What is "soft drink mix"? Is it powdered juice mix or is it "soft drink" as in soda/pop mix?
Reviewed on Jul. 17, 2008 by sona9576033
I have never been able to fixgelatin correctly
I have never been able to fix
gelatin correctly
Reviewed on Jul. 17, 2008 by diane 51
it does call for 1 1/4 cups of water
Reviewed on Jul. 17, 2008 by Rubye01
There is 1 1/4 cups cold water used with the gelatin.
Reviewed on Jul. 17, 2008 by scmama
Was something left out of this recipe? The milk is powder and so is the drink mix. The food coloring is the only liquid in there to"blend on high speed until blended" Don't you need some kind of liquid in there? Or did I miss something?
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