Fluffy Lemon Dessert Recipe
Fluffy Lemon Dessert Recipe photo by Taste of Home

Fluffy Lemon Dessert Recipe

Publisher Photo
Fluffy Lemon Dessert is Linda Nilsen's trademark finale to a meal. "Each May, I bring this refreshing treat to our last church circle meeting of the year," notes Linda, a field editor form Anoka, Minnesota. "It's economical to prepare and so well received, I'm not sure they'd let me in without it!"
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 can (12 ounces) evaporated milk
  • 1 package (3 ounces) lemon gelatin
  • 1 cup sugar
  • 1-3/4 cups boiling water
  • 1/4 cup lemon juice
  • 3/4 cup whipped topping
  • 1 medium lemon, sliced
  • 10 mint sprigs

Nutritional Facts

1 serving (1 cup) equals 153 calories, 2 g fat (2 g saturated fat), 11 mg cholesterol, 52 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Pour milk into a small bowl; place the mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or until chilled. Meanwhile, in a large bowl, dissolve gelatin and sugar in water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours.
  2. Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin. Pour into serving dishes. Refrigerate for at least 3 hours or overnight.
  3. Garnish with whipped topping, lemon and mint. Refrigerate leftovers. Yield: 10 servings.
Originally published as Fluffy Lemon Dessert in Taste of Home June/July 2001, p13

Nutritional Facts

1 serving (1 cup) equals 153 calories, 2 g fat (2 g saturated fat), 11 mg cholesterol, 52 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Fluffy Lemon Dessert

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MY REVIEW
Reviewed Jun. 8, 2010

This recipe was a disappointment. First, DO NOT put the evaporated milk in a small bowl. I put mine in a 1 qt. bowl and when I beat it the bowl could not contain it. Needless to say, I had a mess on my hands. As for the chilled gelatin, the directions say to beat it UNTIL tiny bubbles form. Tiny bubbles form quickly which leaves a lot of the gelatin still syrupy. When I folded the beaten milk into the gelatin, the syrupy part would not mix in but remained at the bottom of the bowl. I went ahead and put it in the fridge. It eventually solidified but tasted like slightly lemony air bubbles. The recipe is simple and I followed it as written so I'm thinking that something is either missing or not described accurately.

MY REVIEW
Reviewed Dec. 15, 2007

My Mom used to make this! Thankyou soooo much .

Alliea

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