Taste of Home
Light Lemon Fluff Dessert
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 20 servings.
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
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
-
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.
Nutrition Facts
1 piece: 135 calories, 7g fat (4g saturated fat), 21mg cholesterol, 136mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC