I was looking for a light dessert to serve to my Mexican Train
friends when they came over for a fun afternoon. I decided to search through my Coldwater’s Cookin’! cookbook that was
given to me by the mother of one of the little girls I took care of after my
younger son was born.
I was teaching school but after Patrick was born, I decided
not to go back after my maternity leave ended. To help out financially, I opened a small at-home-day-care center in our
house. I primarily watched 4 darling
little girls who started with me within the first couple of months when they
each turned one year old. I “raised”
them for 2 years. That was 30 years ago. I wonder where they are today.
This recipe for Lemon Crumb Dessert was submitted by Megan’s
grandmother, Norene Harness. She said it
was a cool, light and fluffy dessert. I
decided to really make it “lite” and used sugar-free lemon Jell-O and
stevia-in-the-raw for the sugar. I also
used fat free evaporated milk. I’m not
sure any of those choices were available 30 + years ago.
IF YOU WOULD LIKE A PRINTABLE VERSION OF THIS RECIPE, CLICK HERE.
IF YOU WOULD LIKE A PRINTABLE VERSION OF THIS RECIPE, CLICK HERE.
LEMON CRUMB DESSERT
1 small pkg.
sugar-free lemon Jell-O
3/4 cup stevia,
Splenda, or sugar
1/8 teaspoon salt
1 cup boiling water
3/4 teaspoon lemon
peel
1/3 cup lemon juice
1 large can (12 - oz) fat-free
evaporated milk (chilled)
Crust:
1/3 cup melted
margarine
2 cups vanilla wafer
crumbs or graham cracker crumbs
Mix Jell-O, stevia, and salt with a whisk.
Add the boiling water together with the Jell-O mixture in a bowl
with a whisk.
Combine lemon peel and juice.
Add to the mixture stirring well.
Let cool til almost as thick as Jell-O. (I put the bowl in the
refrigerator for an hour to quicken the cooling process, checking occasionally
to make sure it wasn’t getting too thick.)
Meanwhile crush the vanilla wafers to make the crumbs.
In a 9 x 13 - inch dish or similar size dish, combine the crumbs and melted margarine.
Pat the crust in the bottom of the dish.
Once the Jell-O mixture has thickened, beat the chilled evaporated milk on high til light and fluffy
and peaks form.
Add to the cooled, thickened Jell-O mixture making sure you completely combine the mixture. (I was using a glass bowl and could see the Jello mixture in the bottom. I would recommend that you add the whipped milk a little at a time to make sure it is completely stirred.)
Can serve like this
OR you can crush a few more cookies and sprinkle the top with crumbs and refrigerate.
I made mine yesterday so I would be sure it set up. It came out perfectly....even the first serving.
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