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Made this today - looking for a light lemon dessert - Very Rich, but a keeper
- Thread starter gayr
- Start date
shaun-in-to
Well-known member
When I first saw the picture I thought the pudding was
in a meringue nest, which would be decadent. Sounds good either way!
in a meringue nest, which would be decadent. Sounds good either way!
REC: Lemonade Angel Fluff (here's a light one for you)
Lemonade Angel Fluff
Taste of Home Magazine
Makes 8 servings
1 cup evaporated milk
2 envelopes unflavored gelatin
1 cup cold water
1/2 cup sugar
3/4 cup pink lemonade concentrate
Food coloring if desired
4 cups angel food cake cubes
Spray an 8x4x2" loaf pan with nonstick cooking spray.
Pour milk into small metal mixing bowl; put mixer beaters in the bowl, cover and chill at least 2 hours.
In a saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Stir in sugar; heat on low until sugar and gelatin are dissolved. Remove from heat and stir in lemonade concentrate. Add a couple drops of food coloring (pink or red) if desired. Cover and chill until slightly thickened.
Gradually add to chilled milk; beat until light and fluffy. Fold in cake cubes carefully. Pour into loaf pan, cover and chill at least 2 hours. Remove from pan and cut into 8 slices.
Lemonade Angel Fluff
Taste of Home Magazine
Makes 8 servings
1 cup evaporated milk
2 envelopes unflavored gelatin
1 cup cold water
1/2 cup sugar
3/4 cup pink lemonade concentrate
Food coloring if desired
4 cups angel food cake cubes
Spray an 8x4x2" loaf pan with nonstick cooking spray.
Pour milk into small metal mixing bowl; put mixer beaters in the bowl, cover and chill at least 2 hours.
In a saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Stir in sugar; heat on low until sugar and gelatin are dissolved. Remove from heat and stir in lemonade concentrate. Add a couple drops of food coloring (pink or red) if desired. Cover and chill until slightly thickened.
Gradually add to chilled milk; beat until light and fluffy. Fold in cake cubes carefully. Pour into loaf pan, cover and chill at least 2 hours. Remove from pan and cut into 8 slices.
REC: Fluffy Lemonade Gelatin
Fluffy Lemonade Gelatin
Taste of Home Magazine, June/July 1987
Makes 20-24 servings
5 pkg. (3-oz. each) lemon gelatin
6 cups boiling water
1 can (12-oz) frozen lemonade concentrate
1 carton (12-oz) frozen whipped topping (i.e. Cool Whip), thawed
Dissolve gelatin in boiling water; stir in lemonade until dissolved. Chill until partially set. Fold in whipped topping. Pour until individual serving dishes or a 13x9x2" dish. Chill until firm.
Fluffy Lemonade Gelatin
Taste of Home Magazine, June/July 1987
Makes 20-24 servings
5 pkg. (3-oz. each) lemon gelatin
6 cups boiling water
1 can (12-oz) frozen lemonade concentrate
1 carton (12-oz) frozen whipped topping (i.e. Cool Whip), thawed
Dissolve gelatin in boiling water; stir in lemonade until dissolved. Chill until partially set. Fold in whipped topping. Pour until individual serving dishes or a 13x9x2" dish. Chill until firm.