Best Lemon Bisque Sugar Free No Bake Recipes

LEMON BISQUE - SUGAR FREE - NO BAKE

Lemon Bisque - Sugar Free - No Bake image

Mama's recipe and my favorite dessert in childhood. A very light dessert to have after a large dinner. Oh, what memories!!!

Provided by Seasoned Cook

Categories Gelatin

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) evaporated milk, chilled
1 (3 ounce) sugar-free lemon gelatin
1 cup boiling water
1/3 cup sugar (or Splenda)
1 lemon, juice and zest of
1 pinch salt
2 cups graham cracker crumbs
1/4 cup butter, melted

Steps:

Chill evaporated milk until icy.
Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
Pour mixture over crust and sprinkle with a few graham cracker crumbs.
Refrigerate. Dessert is best overnight or after 6 hours.
(Note: Preparation time does not include letting milk get icy.).

Nutrition Facts : Calories 355.9, Fat 14.8, SaturatedFat 7.9, Cholesterol 36.8, Sodium 310.8, Carbohydrate 43.6, Fiber 0.8, Sugar 20, Protein 13.7

BISQUICK™ LEMON POUND CAKE

Bisquick™ Lemon Pound Cake image

Enjoy this pound cake made using Original Bisquick™ mix - a delightful dessert with a lemon twist.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 12

Number Of Ingredients 9

Ingredients

2 1/2 cups Original Bisquick™ mix
2/3 cup granulated sugar
1/4 cup butter or margarine, melted
3 eggs
3/4 cup milk
1 teaspoon vanilla
3 tablespoons grated lemon peel
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 18 g, TransFat 1 g

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.