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Lemon Chiffon Dessert Recipe

Lemon Chiffon Dessert Recipe photo by Taste of Home

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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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Lemon Chiffon Dessert Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

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.

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 Gelatin

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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Reviews for Lemon Chiffon Dessert

Lemon Chiffon Dessert

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(21-23) of 23 reviews

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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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