1 - 10 of 33 for light lemon dessert
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Dissolve Jello in ... sugar, salt and lemon juice. Let set ... This is a very old dessert. It's so good you might want to double the recipe. It keeps well.
Mix flour, butter and walnuts. Spread in 9"x13" pan. Bake at 350 degrees for 20 to 25 minutes. Let cool. Beat cream cheese with confectioners' sugar, ...
Combine gelatin and ... until dissolved. Add lemon juice and applesauce. ... 1/2 x 2 inch sheet pan. Chill until firm. May be decorated with Dream Whip.
To prepare sauce, combine sugar and flour, then add other ingredients. Cook over medium heat until thickens. Cool and store in refrigerator. Mix ...
Preheat oven to ... form. Fold in lemon juice and raspberries. ... May substitute strawberries or blueberries for raspberries. Yield: 12 to 15 servings.
Place coconut in ... topping, yogurt and lemon peel. Spread mixture ... protein, 24 gm fat, no cholesterol, 2 gm fiber, 230 mg sodium. Calories from fat 60%.
Make custard of ... stove and add lemon Jello. Dissolve into ... Then add a layer of cake then another layer of custard. Refrigerate until ready to serve.
Combine 1st 4 ... Add raspberries and lemon juice. Fold in ... Spread evenly in pan. Sprinkle with reserved crumb mixture. Freeze until firm. Serves 15.
Combine cheeses and ... dishes and sprinkle with remaining almonds. Chill 1 hour or longer. Six servings. Delicate dessert, good after "strong" main course.
Preheat oven to 375 degrees. In medium bowl, combine sweetened condensed milk, sour cream, 1/4 cup ReaLemon and vanilla; mix well. Chill. In large ...
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