Category: Deserts

Lemon Pudding

Yield

1 pudding

Ingredients

  • 1 lemon
  • 1 cup sugar
  • 1 cup boiling water
  • 2 egg yolks
  • 4 tbsp shortening
  • 1 ½ cup flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 6 tbsp sugar
  • 2 egg whites

Directions

  1. Slice lemon thin. Place in a dish and add sugar and water. Cook slowly. Prepare batter of egg yolks, sugar, shortening, salt, baking powder, flour, milk and egg whites. Pour into syrup. Bake 35 minutes.

Lemon Dessert

Debbie Logan

Yield

1 cake

Ingredients

  • 2 lemons (1/2 cup juice)
  • 2 cups sugar
  • 2 eggs slightly beaten.

Directions

  1. Cook over medium hear till thick. Cool
  2. In spring form pan – put graham wafer crust. Layer vanilla Ice cream, ½ lemon sauce. Freeze. Layer vanilla ice cream and remaining lemon sauce. Let freeze. Layer vanilla ice cream. Let freeze. Top with whipped cream
  3. May be done with chocolate ice cream and chocolate sauce.

Lemon Delight

Yield

9×13 pan

Ingredients

  • See Directions

Directions

  1. Combine 1 pkg. lemon jello with 1 cup boiling water. Chill
  2. Combine 20 crushed graham crackers with 2 tbsp butter. Put in 9 X 13 pan. Keep some for top
  3. Combine ¾ cup sugar and 1 large can evaporated milk. Whip.
  4. Add juice and grated rind of lemon gradually.
  5. Combine jello mixture with whipped mixture.
  6. Pour over crumbs. Chill

Key Lime Pie – Lite

Yield

1 pie

Ingredients

  • 1 prepared graham wafer crust
  • 1 pkg – 4 serving size, sugar free lime flavoured gelatin
  • 1/4 cup boiling water
  • 2 container 6 oz, key lime pie flavoured light yoghurt
  • 1 tub fat free whippped topping, thawed

Directions

  1. In large heat resistant bowl, dissolve gelatin in boiling water. Stir in yoghurt with wire whist. Fold in whipped topping with wooden spoon. Spread in crust.
  2. Refrigerate overnight or at least 2 hours
  3. Garnish as desired. Refrigerate leftovers.
  4. 8 servings – 145 calories, 3.5 g. fat

Icebox Dessert

Yield

9×13 pan

Ingredients

  • 1 pkg. graham wafers
  • ½ pt cream
  • ¼ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 1 can crushed pineapple

Directions

  1. Cream butter and sugar. Beat whites and yolk of eggs separately, and beat in with the butter and sugar. Then add pineapple, drained and mix thoroughly.
  2. 1st layer – wafer crumbs,
  3. 2nd layer – pineapple mixture
  4. 3rd layer – whipped cream
  5. 4th layer – cover with cracker crumbs
  6. Chill about 8 hours in freezer.