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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: 135 calories, 7g fat (4g saturated fat), 21mg cholesterol, 136mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Light Lemon Fluff Dessert

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hotfudgesundae User ID: 3463962 226378
Reviewed May. 15, 2015

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

suze1229 User ID: 7936749 173519
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."

ALDaisy User ID: 6547227 111361
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."

cafada User ID: 1653412 121809
Reviewed Jul. 5, 2013

"Very good and easy. Everyone loved it."

cee-jay User ID: 1579946 147080
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?"

Grammajo7 User ID: 2102241 173518
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!!"

roosa User ID: 5321491 178266
Reviewed Jun. 5, 2012

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

aleanak User ID: 692 189136
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."

taylorville User ID: 882 106066
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."

lindasue324 User ID: 6257927 119859
Reviewed Mar. 14, 2012

"Is there a substitute for the cream cheese ?"

Fire291 User ID: 934301 147079
Reviewed Mar. 11, 2012

"so light and refreshing!"

Grammajo7 User ID: 2102241 111359
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!!!"

joyciepoe User ID: 5548163 173514
Reviewed Jan. 30, 2011

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

scarlet286 User ID: 1078473 177977
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."

tlkoller User ID: 5195739 191582
Reviewed Jun. 7, 2010

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

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