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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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Reviews

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Average Rating:
  • s_pants
    Mar 18, 2020

    Loved it! Used the previous reviewers suggestion and added some lemon juice to the evaporated milk before whipping.

  • W
    Nov 2, 2019

    No comment left

  • Sheza
    Dec 23, 2018

    Solution to whip evaporated milk: always add a few drops of lemon juice to evaporated milk to whip it. Solves the problem!

  • randcbruns
    Apr 8, 2018

    This is one of my go to desserts. It's easy to make and everyone loves it. Smooth and creamy! Change the concentrate and make different flavors.

  • hotfudgesundae
    May 15, 2015

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

  • suze1229
    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
    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
    Jul 5, 2013

    Very good and easy. Everyone loved it.

  • momtokanda
    Mar 17, 2013

    No comment left

  • cee-jay
    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?