Lemony Fluff Dessert
"This is lemony, light and delicious. My hubby said it was a keeper. Prep time does not include chilling the gelatin mixture 2 hours."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (163.6 g)
- Calories 286.5
- Total Fat - 15.9 g
- Saturated Fat - 9 g
- Cholesterol - 53.7 mg
- Sodium - 495.3 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 0.5 g
- Sugars - 27.5 g
- Protein - 8.1 g
- Calcium - 60.4 mg
- Iron - 0.4 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Chill evaporated milk at least 6 hours or overnight in refrigerator. Chill metal bowl and beaters in freezer for at least 2 hours.
Step 2
Meanwhile, in a large bowl, dissolve gelatin and 1/2 cup of sugar in the boiling water. Stir until fully dissolved. Stir in lemon juice. Cover and refrigerate for 1 1/2 - 2 hours, until it is thick and syrupy.
Step 3
Combine graham cracker crumbs, remaining sugar and melted butter. Set aside 1 tablespoon for garnish. Press remaining crumbs onto the bottom of an 8" x 8" baking dish. Bake in preheated 350°F oven for 10 minutes. Cool completely on a wire rack.
Step 4
When the gelatin is thick and syrupy enough, take the evaporated milk out of the fridge and pour it into the chilled metal bowl, and whip on high with a mixer until soft peaks form. (who knew you could whip evaporated milk!)
Step 5
Then beat the thickened gelatin until it's foamy and frothy.
Step 6
Fold the whipped evaporated milk into the gelatin. Make sure it's all blended well.
Step 7
Pour into prepared baking dish with graham cracker crust. Smooth it out. Sprinkle with remaining crumbs. Refrigerate until it's set, probably about 4 hours. Cut into 4 squares and enjoy. Light and refreshing.
Tips
No special items needed.
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