Best Lemon Bisque Sugar Free No Bake Recipes

LEMON BISQUE

Lemon Bisque image

This is my grandmother's recipe dating back years ago. It is a very light, airy dessert with a nice lemon flavor, and graham cracker crumbs on the bottom and top. It was always a favorite of mine when I was little and also with my children. No, you do not taste the evaporated milk when it is ready to eat. It's just a nice dessert when you need something that is not heavy.

Provided by Mimi in Maine

Categories Dessert

Time 5h30m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) can regular evaporated milk (chilled overnight in the refrigerator)
1 (3 ounce) package lemon Jell-O gelatin
1 3/4 cups boiling water
1/4 cup lemon juice
1 cup sugar
2 1/2 cups graham cracker crumbs

Steps:

Chill unopened can of evaporated milk in the refrigerator overnight.
Dissolve jello in hot water and chill till partially set.
Whip till light and fluffy.
Add lemon juice and sugar.
Whip the chilled milk; fold in jello mixture.
Line the bottom of a 9x13 pan with half of the graham cracker crumbs.
Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs).
Top with remaining crumbs.
Chill till set; about 5 hours or a little less.
Serves 12.

Nutrition Facts : Calories 204.8, Fat 3.9, SaturatedFat 1.6, Cholesterol 8.2, Sodium 169.7, Carbohydrate 39.8, Fiber 0.5, Sugar 28.3, Protein 3.7

LEMON FLUFF DESSERT

Lemon Fluff Dessert image

Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup sugar
1-1/3 cups boiling water
1/4 cup lemon juice
1-3/4 cups graham cracker crumbs
5 tablespoons butter, melted

Steps:

Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.