{"id":322183,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/light-lemon-fluff-dessert\/"},"modified":"2023-06-30T06:57:23","modified_gmt":"2023-06-30T11:57:23","slug":"light-lemon-fluff-dessert","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/light-lemon-fluff-dessert\/","title":{"rendered":"Light Lemon Fluff Dessert"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

This came from my grandmother, whose family owned a bakery. My grandmother’s was the full-fat version and I didn\u2019t want to mess with perfection too much, so I only made a few healthier substitutions. It’s sweet, lemony and light, and we occasionally slice fresh strawberries over the top. \u2014Nancy Brown, Dahinda, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":322187,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304173,304328,304288,304430,304338,304515,307104,303966,307293,304408,304368,306848,307199,304348,304268,304455,304553,304558,324623,304388,304395,304150],"categories-v2":[308503,308500,309455,308984,308481,259620,308830,308992,308880,310155,308495,310329,308813,308745,309603,310245,309000,259483,308860,308908,308910,309177,308752,308782,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Pudding Dessert","post_link":"\/recipes\/lemon-pudding-dessert\/","post_image":"\/wp-content\/uploads\/2025\/04\/Lemon-Pudding-Dessert_EXPS_TOHD25_12018_ChristineMa_6.jpg"},{"post_title":"Lemon Layer Cake","post_link":"\/recipes\/lemon-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg"},{"post_title":"Lemon Snowflakes","post_link":"\/recipes\/lemon-snowflakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Snowflakes_EXPS_HCBZ22_2533_DR_05_24_5b.jpg"},{"post_title":"Lemon Fluff Dessert","post_link":"\/recipes\/lemon-fluff-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37623_SD1440073D48B-6.jpg"},{"post_title":"Lemon Muffins","post_link":"\/recipes\/lemon-crumb-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Crumb-Muffins_EXPS_MCSMZ17_40157_C01_06_2b.jpg"},{"post_title":"Lemon Chiffon Cake","post_link":"\/recipes\/lemon-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_40152_KristinaVanni_8.jpg"},{"post_title":"Lemon Chiffon Blueberry Dessert","post_link":"\/recipes\/lemon-chiffon-blueberry-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Chiffon-Blueberry-Dessert_EXPS_BDSMZ17_29768_C03_03_2b.jpg"},{"post_title":"Lemon Strawberry Shortcake","post_link":"\/recipes\/strawberry-lemon-shortcake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Strawberry-Shortcake_EXPS_TOHD24_32626_JuliaHartbeck_8.jpg"},{"post_title":"Lemon Ladyfinger Dessert","post_link":"\/recipes\/lemon-ladyfinger-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30187_SD1440073D18A.jpg"},{"post_title":"Lemon Cream Dessert","post_link":"\/recipes\/lemon-cream-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18339_TH10298D21.jpg"},{"post_title":"Lemon Cream Cupcakes","post_link":"\/recipes\/lemon-cream-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Cream-Cupcakes_EXPS_HCA19_7140_E01_24_3b.jpg"},{"post_title":"Lemon Cake","post_link":"\/recipes\/lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24563_LT10590D27A.jpg"},{"post_title":"Lemonade Dessert","post_link":"\/recipes\/lemonade-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37237_CW1115457D29A.jpg"},{"post_title":"Breezy Lemon-Berry Dessert","post_link":"\/recipes\/breezy-lemon-berry-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Breezy-Lemon-Berry-Dessert_exps32980_HC2847498D05_30_3b_RMS.jpg"},{"post_title":"Lemon Cream Delight","post_link":"\/recipes\/lemon-cream-delight\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Cream-Delight_EXPS_CF219_38851_B12_18_5b.jpg"},{"post_title":"Lemon Delight Dessert","post_link":"\/recipes\/lemon-delight-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lemon Cupcakes","post_link":"\/recipes\/lemon-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Cupcakes_exps36502_W101973175B03_25_2bC_RMS.jpg"},{"post_title":"Layered Lemon Dessert","post_link":"\/recipes\/layered-lemon-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lemon Lime Dessert","post_link":"\/recipes\/lemon-lime-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21728_QC10364D31D-1.jpg"},{"post_title":"Lemon Chiffon Dessert","post_link":"\/recipes\/lemon-chiffon-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17209_LT10225C46B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Light-Lemon-Fluff-Dessert_exps48374_THHC1757658D63_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/light-lemon-fluff-dessert\/","name":"Light Lemon Fluff Dessert","datePublished":"2018-01-01","dateModified":"2023-06-30","prepTime":"PT15M","cookTime":"PT0M","totalTime":"PT15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Light-Lemon-Fluff-Dessert_exps48374_THHC1757658D63_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn\u2019t want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. —Nancy Brown, Dahinda, Illinois","recipeIngredient":["1 can (12 ounces) evaporated milk","1-1\/2 cups graham cracker crumbs","1\/3 cup butter, melted","1 package (.3 ounce) sugar-free lemon gelatin","1 cup boiling water","3 tablespoons lemon juice","1 package (8 ounces) reduced-fat cream cheese","3\/4 cup sugar","1 teaspoon vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours."},{"@type":"HowToStep","text":"In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set."},{"@type":"HowToStep","text":"Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool."},{"@type":"HowToStep","text":"In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers."}],"recipeYield":"20 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 135 calories","fatContent":"7g fat (4g saturated fat)","cholesterolContent":"21mg cholesterol","sodiumContent":"136mg sodium","carbohydrateContent":"15g carbohydrate (12g sugars","fiberContent":"0 fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueChefHat"},"reviewBody":"Loved it! Used the previous reviewers suggestion and added some lemon juice to the evaporated milk before whipping.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBlowdryer"},"reviewBody":"Very good and easy. Everyone loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBee"},"reviewBody":"My family loved this, even my four kids, who are picky about desserts. Getting the evaporated milk to whip into soft peaks was difficult, even after chilling, but overall the results were delicious. Definitely a much healthier option than the traditional full fat version. I plan to try this recipe with orange jello and juice next.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTree"},"reviewBody":"FYI... My review of MILNOT (sold at Walmart) contains Hydrogenated Soybean Oil... gasp!!! Hydrogenated Soybean Oil and High Fructose Corn Syrup are two ingredients, either alone or in combination, can be found in virtually all processed foods and one can make a compelling argument that the reliance on these two foods is a primary contributing factor for most of the degenerative diseases attacking Americans today.Part of the problem with partially hydrogenated soybean oil is the trans fat it contains. The other part relates to the health hazards of soy itself. And an added hazard factor is the fact that the majority of both corn and soybeans are genetically engineered.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"Loved this dessert - so did everyone else! Would definitely make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSubmarine"},"reviewBody":"@taylorville: I use the Milnot when I can. When my Mother made it when I was a kid, she used Milnot and it would beat up beautifully!! don't give up! You may have beaten the milk a bit too long..... :) Maybe you could get the milnot online...just a suggestion!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueApple"},"reviewBody":"Light and delicious! Would definitely recommend! (used fat-free evaporated milk as a substitute)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTag"},"reviewBody":"Not sure if I will make this recipe again. Can you beat the canned milk to long? When puring into the cake pan it seems to be separating. It does remind me and my sister if a recipe our mother made when we where kids. She always used \"Milton\" brand canned milk and it always worked up great. Cannot find \"Minot\" brand in my part of TX. Would like to know about beating the canned milk to long though. If anyone knows please let me know.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTag"},"reviewBody":"Great, light dessert. Didn't have the separation issues that some of the others have posted. Will make again and top with fresh berries.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDucky"},"reviewBody":"This was a hit with my guests. Nice flavor and loved that it is a lighter dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCorn"},"reviewBody":"This is one of my go to desserts. It's easy to make and everyone loves it. Smooth and creamy! Change the concentrate and make different flavors.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTag"},"reviewBody":"so light and refreshing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBoomerang"},"reviewBody":"I made this for a cookout, and it tasted pretty good for a low-fat dessert. However, there was some separation on the filling after being in the fridge. It didn't look like the picture here. It almost looked like lemon curd above the graham cracker crust, and the top looked almost like a meringue. I'm not too fond of the texture of meringue, so while it was good, I doubt I'll make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSubmarine"},"reviewBody":"This sounds like a \"cheesecake\" recipe that my sweet Mom used to make when I was a kid...LOVED it!! Thanks so much for posting it and helping me to visit my childhood memories!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPuzzle"},"reviewBody":"I love this dessert! Can't believe it is so low in fat and calories!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"48374","romance_copy_dek":"This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn\u2019t want to mess with perfection too much, so I only made a few healthier substitutions. 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Used the previous reviewers suggestion and added some lemon juice to the evaporated milk before whipping.","CommentId":1,"DateRated":"03\/18\/2020 03:47","GUID":"7152543FF709E3294D861D34C3089611","MemberId":174050,"Rating":5,"ScreenName":"s_pants","SubmittedDate":"03\/18\/2020 03:47"},{"Comment":"","CommentId":2,"DateRated":"11\/02\/2019 21:30","GUID":"fba58fc82c78493f8b2c2c2ccc4f1b57","MemberId":9727053,"Rating":1,"ScreenName":"W","SubmittedDate":"11\/02\/2019 21:30"},{"Comment":"Solution to whip evaporated milk: always add a few drops of lemon juice to evaporated milk to whip it. Solves the problem!","CommentId":3,"DateRated":"12\/23\/2018 19:20","GUID":"e0434cc121a4425cbba8df27a97acd3a","MemberId":9584709,"Rating":0,"ScreenName":"Sheza","SubmittedDate":"12\/23\/2018 19:20"},{"Comment":"

This is one of my go to desserts. It's easy to make and everyone loves it. Smooth and creamy! Change the concentrate and make different flavors.<\/p>","CommentId":4,"DateRated":"04\/08\/2018 17:29","GUID":"05568C2BAA5C41B18557A2137AF8DB0F","MemberId":828588,"Rating":5,"ScreenName":"randcbruns","SubmittedDate":"04\/08\/2018 17:29"},{"Comment":"

This was a hit with my guests. Nice flavor and loved that it is a lighter dessert.<\/p>","CommentId":5,"DateRated":"05\/15\/2015 23:42","GUID":"21f48a8e121844eb84ade6d3e2cf470a","MemberId":3463962,"Rating":5,"ScreenName":"hotfudgesundae","SubmittedDate":"05\/15\/2015 23:42"},{"Comment":"

FYI... My review of MILNOT (sold at Walmart) contains Hydrogenated Soybean Oil... gasp!!! Hydrogenated Soybean Oil and High Fructose Corn Syrup are two ingredients, either alone or in combination, can be found in virtually all processed foods and one can make a compelling argument that the reliance on these two foods is a primary contributing factor for most of the degenerative diseases attacking Americans today.<\/p>

Part of the problem with partially hydrogenated soybean oil is the trans fat it contains. The other part relates to the health hazards of soy itself. And an added hazard factor is the fact that the majority of both corn and soybeans are genetically engineered.<\/p>","CommentId":6,"DateRated":"08\/16\/2014 16:14","GUID":"080dbf5af0f2483dbdcf26708febe1a0","MemberId":7936749,"Rating":1,"ScreenName":"suze1229","SubmittedDate":"08\/16\/2014 16:14"},{"Comment":"

My family loved this, even my four kids, who are picky about desserts. Getting the evaporated milk to whip into soft peaks was difficult, even after chilling, but overall the results were delicious. Definitely a much healthier option than the traditional full fat version. I plan to try this recipe with orange jello and juice next.<\/p>","CommentId":7,"DateRated":"04\/19\/2014 20:56","GUID":"bd1211436374481f8e758a3d39596683","MemberId":6547227,"Rating":4,"ScreenName":"ALDaisy","SubmittedDate":"04\/19\/2014 20:54"},{"Comment":"

Very good and easy. Everyone loved it.<\/p>","CommentId":8,"DateRated":"07\/05\/2013 09:47","GUID":"4d0f9c32df10457e9172a9374f4ae510","MemberId":1653412,"Rating":5,"ScreenName":"cafada","SubmittedDate":"07\/05\/2013 09:47"},{"Comment":"","CommentId":9,"DateRated":"03\/17\/2013 23:22","GUID":"fe01fe03bba143a7a859e09a4f04cfdb","MemberId":2230708,"Rating":5,"ScreenName":"momtokanda","SubmittedDate":"03\/17\/2013 23:22"},{"Comment":"

Comment: This recipe looks like it has possibilities as part of a St Patrick's Day themed menu. I hope to make it with lime jello and lime juice to achieve a green color. Has anyone else tried this and did it turn out OK?<\/p>","CommentId":10,"DateRated":"02\/24\/2013 16:22","GUID":"def4b6e1997a4149900b388ff04d978e","MemberId":1579946,"Rating":0,"ScreenName":"cee-jay","SubmittedDate":"02\/24\/2013 16:22"},{"Comment":"","CommentId":11,"DateRated":"11\/11\/2012 20:15","GUID":"30ee575a46cc4216b5de49c4c6b3c509","MemberId":3562604,"Rating":0,"ScreenName":"F_G_Cooking","SubmittedDate":"11\/11\/2012 20:15"},{"Comment":"

@taylorville: I use the Milnot when I can. When my Mother made it when I was a kid, she used Milnot and it would beat up beautifully!! don't give up! You may have beaten the milk a bit too long..... :) Maybe you could get the milnot online...just a suggestion!!<\/p>","CommentId":12,"DateRated":"03\/31\/2011 19:18","GUID":"43ec99252d2640a0a96b94966aff60c5","MemberId":2102241,"Rating":5,"ScreenName":"Grammajo7","SubmittedDate":"09\/25\/2012 22:44"},{"Comment":"

Loved this dessert - so did everyone else! Would definitely make it again.<\/p>","CommentId":13,"DateRated":"06\/05\/2012 12:49","GUID":"96bc566f55bf44c7b546f72a4f24409d","MemberId":5321491,"Rating":5,"ScreenName":"roosa","SubmittedDate":"06\/05\/2012 12:49"},{"Comment":"

Great, light dessert. Didn't have the separation issues that some of the others have posted. Will make again and top with fresh berries.<\/p>","CommentId":14,"DateRated":"03\/26\/2012 08:16","GUID":"211235A286E19FA0A6EB4B1D7CFA6322","MemberId":692,"Rating":5,"ScreenName":"aleanak","SubmittedDate":"04\/01\/2012 21:39"},{"Comment":"

Not sure if I will make this recipe again. Can you beat the canned milk to long? When puring into the cake pan it seems to be separating. It does remind me and my sister if a recipe our mother made when we where kids. She always used "Milton" brand canned milk and it always worked up great. Cannot find "Minot" brand in my part of TX. Would like to know about beating the canned milk to long though. If anyone knows please let me know.<\/p>","CommentId":15,"DateRated":"03\/24\/2012 16:26","GUID":"DFB2E4F0335F99E3978957954B782026","MemberId":882,"Rating":3,"ScreenName":"taylorville","SubmittedDate":"03\/24\/2012 16:26"},{"Comment":"

Is there a substitute for the cream cheese ?<\/p>","CommentId":16,"DateRated":"03\/14\/2012 11:25","GUID":"163ae443d01243ad9e913b76c21d9132","MemberId":6257927,"Rating":0,"ScreenName":"lindasue324","SubmittedDate":"03\/14\/2012 11:25"},{"Comment":"

so light and refreshing!<\/p>","CommentId":17,"DateRated":"03\/11\/2012 20:26","GUID":"C688AC572FBF4819A4A472C8D5ACAAD5","MemberId":934301,"Rating":5,"ScreenName":"Fire291","SubmittedDate":"03\/11\/2012 20:26"},{"Comment":"

This sounds like a \"cheesecake\" recipe that my sweet Mom used to make when I was a kid...LOVED it!! Thanks so much for posting it and helping me to visit my childhood memories!!!<\/p>","CommentId":18,"DateRated":"03\/31\/2011 19:18","GUID":"43ec99252d2640a0a96b94966aff60c5","MemberId":2102241,"Rating":5,"ScreenName":"Grammajo7","SubmittedDate":"03\/31\/2011 19:18"},{"Comment":"

I love this dessert! Can't believe it is so low in fat and calories!<\/p>","CommentId":19,"DateRated":"01\/30\/2011 21:22","GUID":"578957355f424fa299c94606d0e7a806","MemberId":5548163,"Rating":5,"ScreenName":"joyciepoe","SubmittedDate":"01\/30\/2011 21:22"},{"Comment":"","CommentId":20,"DateRated":"08\/22\/2010 14:20","GUID":"1a43de919237485ebab3e1727e5ca4c6","MemberId":5361180,"Rating":0,"ScreenName":"beckycroker","SubmittedDate":"08\/22\/2010 14:20"},{"Comment":"

I made this for a cookout, and it tasted pretty good for a low-fat dessert. However, there was some separation on the filling after being in the fridge. It didn't look like the picture here. It almost looked like lemon curd above the graham cracker crust, and the top looked almost like a meringue. I'm not too fond of the texture of meringue, so while it was good, I doubt I'll make it again.<\/p>","CommentId":21,"DateRated":"06\/28\/2010 08:19","GUID":"c5a9e10744684eaeba38ceb6a02d82f7","MemberId":1078473,"Rating":4,"ScreenName":"scarlet286","SubmittedDate":"06\/28\/2010 08:19"},{"Comment":"

Light and delicious! Would definitely recommend! (used fat-free evaporated milk as a substitute)<\/p>","CommentId":22,"DateRated":"06\/07\/2010 18:52","GUID":"4531f3a4bec744c793043066f939eb1f","MemberId":5195739,"Rating":5,"ScreenName":"tlkoller","SubmittedDate":"06\/07\/2010 18:52"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Light Lemon Fluff Dessert"}},"analytics":[],"yoast_head":"\nLight Lemon Fluff Dessert Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/light-lemon-fluff-dessert\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Light Lemon Fluff Dessert Recipe: How to Make It","description":"This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn\u2019t want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. —Nancy Brown, Dahinda, Illinois","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/light-lemon-fluff-dessert\/","og_locale":"en_US","og_type":"article","og_title":"Light Lemon Fluff Dessert","og_description":"This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn\u2019t want to mess with perfection too much, so I only made a few healthier substitutions. 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