ave room to share a dessert.
The White Chocolate Bread
Combine egg yolks, Sweet 'N Low, salt, lemon juice and rind in top of double boiler, about 5 minutes.
Soften gelatin in cold water and dissolve in hot mixture.
Cool.
Beat egg whites until stiff but not dry.
Fold into lemon and pour into a flaky crust and chill.
Mix egg yolks, lemon juice and water in saucepan.
Add salt and gelatin.
Cook and stir over medium heat, just to boiling.
Remove from heat.
Stir in 12 packets of Equal and lemon peel.
Chill, stirring occasionally, until partly set.
In a large bowl, combine undrained pineapple tidbits, mandarin orange sections (undrained), fruit cocktail (undrained), coconut and lemon juice.
Sprinkle the instant pudding mix over fruits and toss lightly to mix.
Chill.
Just before serving, peel and slice bananas, fold into lemon fruit mixture.
Serve in dessert dishes, top with topping, if desired.
Makes 10 servings.
nives).
Add egg, lemon zest, and lemon juice.
Pulse until
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
Sprinkle gelatin over 1 cup milk in small saucepan; let soften 5 minutes.
Heat, stirring constantly, until gelatin dissolves (about 3 minutes).
Remove from heat.
Add Equal and cool.
Prepare whipped topping according to directions, using lemon juice and milk for water.
Whip ten minutes or until thick and fluffy.
Whip egg white until peaks form.
Combine whipped topping and gelatin mixtures and fold in egg white.
Freeze 3 to 4 hours or in electric freezer.
br>Set aside.
Add lemon peel and juice to egg
Preheat oven to 350\u00b0. Dissolve lemon Jello in boiling water. Set aside to cool. In a large bowl, combine cake mix and corn oil. Add eggs one at a time, mixing well after each addition. Add cooled lemon Jello to batter and pour into a greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes. Reduce heat to 300 \u00b0 and bake 30 minutes longer. In a medium mixing bowl, combine powdered sugar with lemon juice and mix well. Remove cake and pierce all over with a 2 tined fork. Spread icing over cake while cake is hot.
gg yolks, 1/3 cup lemon juice and 1 tablespoon of
In a one-cup glass measuring cup, mix sugar and cornstarch together; then whisk in water, lemon juice, lemon peel and salt.
Microwave uncovered on High, stirring every 30 seconds, until sauce is thickened and boiling; it will take 1 to 2 minutes.
Add butter and keep stirring until sauce is smooth.
Serve sauce warm over gingerbread, bread pudding, or any type of plain cake.
This dessert is made in three layers.
Add pudding mix to water and mix well.
Bring to boil.
Stir with a whisk until thickened.
Add box of Jello and stir in well.
Pour into individual dessert dishes and refrigerate until set.
Top with fat free Cool Whip.
Melt butter; mix crumbs in and press into 9 x 13-inch serving dish.
Dissolve sugar in mixture of lemon juice and rind. Dissolve Jell-O in water and chill in refrigerator.
Whip milk until thick; gradually add Jell-O, beating.
Stir in lemon mixture.
Put in crust and chill.
Sprinkle graham cracker crumbs on top for garnish.
Make jello according to directions.
When fairly thick, whip the milk.
Add to jello (using large bowl).
Add sugar, lemon juice and vanilla.
Put 1/2 of crumbs into a 9 x 13-inch pan.
Add jello mixture.
Put remainder of crumbs on top.
Refrigerate overnight.
Blend together flour, oleo and pecans; bake at 350\u00b0 until very light brown. Mix together cream cheese, 1 cup Cool Whip and powdered sugar. Spread over crust. Prepare instant lemon pudding with milk. Mix until slightly thickened and spread over cheese mixture. Top with remaining Cool Whip.
Chill and serve.
Soften gelatin in cold water.
Combine egg yolks, 3/4 cup sugar, lemon juice and rind.
Cook over hot (not boiling) water, stirring constantly until mixture coats metal spoon.
Add softened gelatin and stir to dissolve.
Cool until partially set.
Beat 3/4 cup sugar into egg whites.
Fold into custard.
br>Combine boiling water and lemon gelatin in another bowl. Mix
In a large bowl, combine undrained canned fruits with flaked coconut and lemon juice. Sprinkle the instant lemon pudding mix over the mixture and toss lightly to combine.
Chill.
Prepare and bake cake according to package directions. Cut cooled cake into 1 1/2-inch cubes. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water and stir until gelatin is dissolved. Add orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well. Refrigerate for 20 to 25 minutes, until partially set. Fold in 2 cartons of whipped topping.