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Light Lemon Fluff Dessert

 Light Lemon Fluff Dessert
“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
20 ServingsPrep: 15 min. + chilling

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.

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Light Lemon Fluff Dessert (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.