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

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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 cup: 153 calories, 2g fat (2g saturated fat), 11mg cholesterol, 52mg sodium, 31g carbohydrate (30g sugars, 0g fiber), 3g 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

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
walkingfit User ID: 4734545 31086
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
Alliea User ID: 1420698 87697
Reviewed Dec. 15, 2007

"My Mom used to make this! Thankyou soooo much .

Alliea"

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