This Lemon Cream recipe is light and airy, the ultimate in elegant desserts and is surprisingly easy to make. This tangy lemon dessert holds its shape with the help of gelatin, eggs and light whipped topping.

Lemon Cream Prep Time: 15 min
Cook Time: 15 min
Ready In: 2 hrs 30 min

Servings: 6

¼ cup Sugar
1 packet Unflavored Gelatin
1½ cup Water
2 medium Eggs, slightly beaten
1 tbsp finely shredded Lemon Peel
1/3 cup Lemon Juice
4 oz frozen light Cool Whip topping, thawed (½ of 8 oz container)
3 Lemon Peel Strips (optional)

In a medium saucepan combine the sugar and gelatin; stir in water. Cook and stir over medium heat until mixture bubbles and gelatin is dissolved. Gradually stir about half of the gelatin mixture into the slightly beaten eggs. Return the mixture to the saucepan.
Cook, stirring constantly, over low heat for two to three minutes or until slightly thickened. Transfer to a medium bowl. Stir in the shredded lemon peel and lemon juice. Chill in ice water about 20 minutes or just until the mixture thickens slightly, stirring occasionally. Fold the whipped topping into the lemon mixture.
Chill again in ice water about 15 minutes or just until mixture mounds, stirring occasionally. Spoon into individual dessert dishes or souffle dishes. Cover and chill at least two hours or until set. If desired, garnish with lemon peel strips.

Nutritional Information Per Serving
Calories: 107
Total Fat: 4g
Cholesterol: 7mg
Sodium: 37mg
Total Carbohydrates: 15g
Dietary Fiber: 0g
Protein: 3g


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