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“This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn’t want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top.” Nancy Brown - Dahinda, Illinois
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 piece equals 135 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 136 mg sodium, 15 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Lemon Fluff Dessert in Healthy Cooking June/July 2010, p63
Making GelatinWhen making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 24, 2013 by cee-jay
Comment: This recipe looks like it has possibilities as part of a St Patrick's Day themed menu. I hope to make it with lime jello and lime juice to achieve a green color. Has anyone else tried this and did it turn out OK?
Reviewed on Sep. 25, 2012 by Grammajo7
@taylorville: I use the Milnot when I can. When my Mother made it when I was a kid, she used Milnot and it would beat up beautifully!! don't give up! You may have beaten the milk a bit too long..... :) Maybe you could get the milnot online...just a suggestion!!
Reviewed on Jun. 05, 2012 by roosa
Loved this dessert - so did everyone else! Would definitely make it again.
Reviewed on Apr. 01, 2012 by aleanak
Great, light dessert. Didn't have the separation issues that some of the others have posted. Will make again and top with fresh berries.
Reviewed on Mar. 24, 2012 by taylorville
Not sure if I will make this recipe again. Can you beat the canned milk to long? When puring into the cake pan it seems to be separating. It does remind me and my sister if a recipe our mother made when we where kids. She always used "Milton" brand canned milk and it always worked up great. Cannot find "Minot" brand in my part of TX. Would like to know about beating the canned milk to long though. If anyone knows please let me know.
Reviewed on Mar. 14, 2012 by lindasue324
Is there a substitute for the cream cheese ?
Reviewed on Mar. 11, 2012 by Fire291
so light and refreshing!
Reviewed on Mar. 31, 2011 by Grammajo7
This sounds like a "cheesecake" recipe that my sweet Mom used to make when I was a kid...LOVED it!! Thanks so much for posting it and helping me to visit my childhood memories!!!
Reviewed on Jan. 30, 2011 by joyciepoe
I love this dessert! Can't believe it is so low in fat and calories!
Reviewed on Jun. 28, 2010 by scarlet286
I made this for a cookout, and it tasted pretty good for a low-fat dessert. However, there was some separation on the filling after being in the fridge. It didn't look like the picture here. It almost looked like lemon curd above the graham cracker crust, and the top looked almost like a meringue. I'm not too fond of the texture of meringue, so while it was good, I doubt I'll make it again.
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