Light Lemon Fluff Dessert |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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âThis came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didnât 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.â 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. Yield: 20 servings.
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