Yield: 1 Servings
|1 pack||(3 oz) lemon Jello|
|1 cup||Boiling water|
|1 pack||(8 oz) of cream cheese; softened|
|1 can||(15 oz) evaporated milk|
|1 cup||Granulated sugar|
You'll never know this is a sugar-less dessert! It is a scrumptious cross between lemon mousse and lemon cheesecake. Follow the diabetic version at the bottom of the recipe. Lynn BUSY COOKS - In a small bowl, dissolve lemon jello in boiling water. Place in refrigerator until it starts to thicken. Place the can of evaporated milk in the freezer, along with the large mixing bowl, to chill. When jello begins to thicken (about the consistency of egg whites) and milk is chilled, proceed with recipe.
In the small mixing bowl, beat the cream cheese and sugar until well blended. Add the thickened Jello and blend until well mixed, scraping down the sides often.
In the chilled large mixing bowl, mix the well chilled evaporated milk and vanilla and beat until stiff peaks form. Fold in the Jello/cream cheese mixture and beat at low speed until well blended, scraping the sides of the bowl often. Since all the ingredients are white, it is hard to tell if the Jello is well distributed, so blend thoroughly.
Divide the mixture among 6 footed dessert dishes and chill for several hours. May also be poured into a pie crust.
Low-fat variation: Use fat-free evaporated milk and light cream cheese (in the 8 oz package, NOT the fat-free version in the tub).
Diabetic variation: Use sugar-free Jello and substitute 12 packets of Equal for the sugar.
Posted to MM-Recipes Digest by Lynn Nelson <lynnn@...> on Sep 27, 1998, converted by MM_Buster v2.0l.