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Ladyfinger Lemon Dessert
SUBMITTED BY:
Tawana Flowers
"Tawana Flowers of El Macero, California shared the recipe for this light, airy dessert."
RECIPE RATING:
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(6)
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (12 ounce) can evaporated milk
1 (3 ounce) package ladyfingers, split
1 (3 ounce) package lemon gelatin
1 cup boiling orange juice
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
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DIRECTIONS
Pour milk into a small metal mixing bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-in. springform pan with ladyfingers; set aside. In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.
Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers.
FOOTNOTE
Nutritional Analysis: One serving (1 piece) equals 221 calories, 5 g fat (2 g saturated fat), 98 mg cholesterol, 100 mg sodium, 40 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.
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REVIEWS
Reviewed on May 5, 2008 by
josied'
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josied'
May 5, 2008
Very good...refreshing! I used fat-free evaporated milk and only 1/3 cup sugar. I added a vanilla wafer cookie crumb crust (1 1/2 cups crumbs and 1/4 cup melted butter). I put that in the pan first and then encircled the pan with the ladyfingers (don't separate them).
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4 users found this review helpful
Very good...refreshing! I used fat-free evaporated milk and only 1/3 cup sugar. I added a...
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Reviewed on Oct. 12, 2008 by Julie D
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Julie D
Oct. 12, 2008
Great recipe. It's light, sweet, lemony and easy to make. Also makes a pretty presentation.
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Great recipe. It's light, sweet, lemony and easy to make. Also makes a pretty presentation.
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Reviewed on May 22, 2008 by GVENABLES
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GVENABLES
May 22, 2008
Heavier than I thought it would be since there is a lot of dairy. Although, truth be told, I did use whipping cream instead of cool-whip. Excellent though. Everyone loved it.
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Heavier than I thought it would be since there is a lot of dairy. Although, truth be told, I...
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Reviewed on Feb. 29, 2008 by
Timmy
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Timmy
Feb. 29, 2008
Made this last week and it was wonderful. Who knew you could whip evaporated milk? I got tired of grating lemon peel, so cut some zest and chopped it instead. I made my own ladyfingers, and they stuck up a little to high, so I just added more whipped cream.....Nobody complained. This weekend I'm going to use this recipe to make a lemon tart and a lime tart for a neighborhood party. I think the flatter tart will be easier to handle as we are walking around eating. My neighbors expect something new and exciting from me at every party, and thanks to you, I'll be a hero again!!!
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0 users found this review helpful
Made this last week and it was wonderful. Who knew you could whip evaporated milk? I got tired...
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Reviewed on Aug. 20, 2007 by Poochynooch
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Poochynooch
Aug. 20, 2007
Took longer to make than it did to eat!! Not one single serving was left. Everyone loved it as it was a very light dessert. Will do again!
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Took longer to make than it did to eat!! Not one single serving was left. Everyone loved it...
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Reviewed on Jul. 15, 2007 by
lulu364
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lulu364
Jul. 15, 2007
I made this recipe for some a lunch, the ladies loved it. It was light and refreshing I used real whipped cream sweetned with powder sugar and a little vanilla. It was light and refreshing everyone loved it. I ended using two packages of lady fingers I also lined the bottom of the pan.The presentation was beautiful I used the star tip and pastry bag to top it . Thank you for sharing recipe
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I made this recipe for some a lunch, the ladies loved it. It was light and refreshing I used...
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