Light Lemon Fluff Dessert Recipe

Light Lemon Fluff Dessert Recipe photo by Taste of Home

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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

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Light Lemon Fluff Dessert Recipe

Prep: 15 min. + chilling

Yield: 20 Servings

15 15

Ingredients

1 can (12 ounces) evaporated milk
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 package (.3 ounce) sugar-free lemon gelatin
1 cup boiling water
3 tablespoons lemon juice
1 package (8 ounces) reduced-fat cream cheese
3/4 cup sugar
1 teaspoon vanilla extract

Directions

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.
Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.
In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 20 servings.

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 Gelatin

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