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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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    20 servings

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.
Nutrition 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.

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