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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
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 piece equals 221 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 151 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Lemon Fluff Dessert in Simple & Delicious March/April 2009, p48
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 08, 2011 by barber2
My gosh, my mother, born in 1921, was making this same recipe years ago! and I make it today, it keeps so well and is so light after a big meal. One of my favorites, that's why I have always kept a few cans of Carnation evap. milk in my pantry!
Reviewed on Apr. 08, 2011 by pjl99999
To Bet-z..... beating cream at a cooler temperature will produce the largest amount of volume which is why even utensils should be cold.
Reviewed on Apr. 08, 2011 by bet-z
I have not made this recipe but why on earth would you want to put the mixer beaters in the bowl with the evaporated milk and then chill them for two hours. Am I missing something here?
Reviewed on Apr. 08, 2011 by mamapida9
My mom used to make this. She called it cheesecake so I'm sure it had some cream cheese in it too. I grew up thinking this was what cheesecake was! It is light, fluffy & delicious, but be warned - it's addicting!!!
Reviewed on Apr. 07, 2011 by dtrmom
A wonderful light and refreshing dessert.I've been making this same recipe for many years.My mom found the recipe and starting making it in the 50's.I still have Mom's old had written recipe card which bears this exact recipe.It was exciting to see the recipe posted.This was my dad's very favorite dessert and it was always his first request for dessert.Even though both of my parents are now gone, I make it on my father's birthday each year to celebrate his memory.A loving family tradition.
A wonderful light and refreshing dessert.
I've been making this same recipe for many years.
My mom found the recipe and starting making it in the 50's.
I still have Mom's old had written recipe card which bears this exact recipe.
It was exciting to see the recipe posted.
This was my dad's very favorite dessert and it was always his first request for dessert.
Even though both of my parents are now gone, I make it on my father's birthday each year to celebrate his memory.
A loving family tradition.
Reviewed on Apr. 07, 2011 by 1weezie1
My mom made this for years and passed the recipe along to me. I have in turn passed it on to my daughter-in-law. It is an excellent, light summertime dessert. I have used both the fat-free evaporated milk and sugar-free gelatin and they both work well. Not sure about the Splenda though.
Reviewed on Apr. 07, 2011 by lynn1mt
My mom made this recipe for our family when I grew up in the 60's and 70's and I make it today. Great for summer!
Reviewed on Apr. 07, 2011 by jicecube
This is an old standby of mine. To the reviewer that asked - sugar free gelatin works fine. I dissolve the gelatin in only 1 cup of boiling water, then add 1/3 cup honey (use no sugar), the lemon juice, 2 Tbsp. lemon rind, & a dash of salt, then chill until syrupy. I just put my can of evaporated milk in the fridge overnight so it is good and cold and whips well. I have not tried it with fat-free evaporated milk. I usually just press graham cracker crumbs in my pan and do not bother with the butter at all, so you could certainly reduce the amount of butter that you use, or you could just butter your pan lightly and then press in the plain crumbs. This is also great with lime gelatin and lime juice.
Reviewed on Apr. 07, 2011 by cbachtel
This sounds yummy, but was wondering if anyone has tried this with fat-free evaporated milk and sugar-free gelatin, with Splenda replacing the sugar? This would cut out most of the fat and carbs, both of which I shouldn't have.
Reviewed on Oct. 28, 2010 by SPOT1949
very good
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