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Light Lemon Fluff Dessert Recipe

Light Lemon Fluff Dessert Recipe

“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
TOTAL TIME: Prep: 15 min. + chilling YIELD:20 servings


  • 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


  • 1. Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
  • 2. 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.
  • 3. Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.
  • 4. 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.

Reviews for Light Lemon Fluff Dessert

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Reviewed May. 15, 2015

"This was a hit with my guests. Nice flavor and loved that it is a lighter dessert."

Reviewed Aug. 16, 2014

"FYI... My review of MILNOT (sold at Walmart) contains Hydrogenated Soybean Oil... gasp!!! Hydrogenated Soybean Oil and High Fructose Corn Syrup are two ingredients, either alone or in combination, can be found in virtually all processed foods and one can make a compelling argument that the reliance on these two foods is a primary contributing factor for most of the degenerative diseases attacking Americans today.

Part of the problem with partially hydrogenated soybean oil is the trans fat it contains. The other part relates to the health hazards of soy itself. And an added hazard factor is the fact that the majority of both corn and soybeans are genetically engineered."

Reviewed Apr. 19, 2014

"My family loved this, even my four kids, who are picky about desserts. Getting the evaporated milk to whip into soft peaks was difficult, even after chilling, but overall the results were delicious. Definitely a much healthier option than the traditional full fat version. I plan to try this recipe with orange jello and juice next."

Reviewed Jul. 5, 2013

"Very good and easy. Everyone loved it."

Reviewed Feb. 24, 2013

"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 Sep. 25, 2012

"@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 Jun. 5, 2012

"Loved this dessert - so did everyone else! Would definitely make it again."

Reviewed Apr. 1, 2012

"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 Mar. 24, 2012

"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 Mar. 14, 2012

"Is there a substitute for the cream cheese ?"

Reviewed Mar. 11, 2012

"so light and refreshing!"

Reviewed Mar. 31, 2011

"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 Jan. 30, 2011

"I love this dessert! Can't believe it is so low in fat and calories!"

Reviewed Jun. 28, 2010

"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."

Reviewed Jun. 7, 2010

"Light and delicious! Would definitely recommend! (used fat-free evaporated milk as a substitute)"

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Wine Pairings

Sweet White Wine

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