Lemon Bisque - Sugar Free - No Bake

Submitted by Seasoned Cook

"Mama's recipe and my favorite dessert in childhood. A very light dessert to have after a large dinner. Oh, what memories!!!"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 (12 ounce) evaporated milk, chilled
• 1 (3 ounce) sugar-free lemon gelatin
• 1 cup boiling water
• 1⁄3 cup sugar (or Splenda)
• 1 lemon, juice and zest of
• 1 pinch salt
• 2 cups graham cracker crumbs
• 1⁄4 cup butter, melted

directions

1. Chill evaporated milk until icy.
2. Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
3. Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
4. Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
5. Pour mixture over crust and sprinkle with a few graham cracker crumbs.
6. Refrigerate. Dessert is best overnight or after 6 hours.
7. (Note: Preparation time does not include letting milk get icy.).

Reviews

[Lizzyliz5]

Not good. Too airy, texture of latte foam. Will not make again.

 

[MarthaStewartWanabe]

*****Amendment to my May 2008 review: It has been four years since I first discovered this wonderful recipe, and it is still the first that comes to mind when I think of a light, fluffy dessert to serve after a heavy meal. I have made and enjoyed it numerous times, and many people have either requested the recipe or for me to make it. As a matter of fact, my mother-in-law requested that I make it for Easter dinner. It's an A dessert every time! I just wanted to let you know how much my family and I appreciate your sharing this recipe!***** 2008 Review: What a light, heavenly dessert! I made this for our Mother's Day dinner, and everyone LOVED it. I was surprised how light it was and thought the lemon flavor was just right. I have never whipped evaporated milk before, so I didn't know how foamy and light it could be. What a wonderful alternative to heavy whipping cream! My family and I agreed this recipe is worth not only five stars but 10! I plan to use this recipe again with other flavors of JELL-O. Thanks for a keeper!

 

[Annacia]

I've had this in my To Try cookbook since not too long after it was posted! Glad that I finally tried it. I made it without any crust, fat free evap milk and with Splenda for a lovely light and fluffy dessert in a dish instead of on a plate. I did also add 3 drops of lemon extract just to insure a rich lemony flavor. Two thumbs up. :D

 

[Diana 2]

I've never whipped evaporated milk, and was quite surprised at it's volume. This dessert is very light and the lemon flavour quite refreshing. This will be wonderful on a hot afternoon. I used Splenda in place of the sugar. Thanks Seasoned Cook....another wonderful recipe. Made for the May Pool Party Tag in the Diabetic Forum

 

[Kiwi Kathy]

A delicious light desert. I was unable to find Graham Cracker crumbs and used plain bisuit crumbs instead. I think my crumbs would have held together better if I'd added more butter, as the base is quite crumbly. Made for August Aussie Kiwi Swap 31