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Name: Lemon Cloud
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 pk (3 oz) lemon Jello; 1 c Boiling water; 1 pk (8 oz) of cream cheese;; 1 cn (15 oz) evaporated milk; 1 c Granulated sugar; 1 ts Vanilla

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INGREDIENTS

1 pk (3 oz) lemon Jello
1 c Boiling water
1 pk (8 oz) of cream cheese;
1 cn (15 oz) evaporated milk
1 c Granulated sugar
1 ts Vanilla

Servings

INSTRUCTIONS

Youll never know this is a sugar-less dessert! It is a scrumptious cross between lemon mousse and lemon cheesecake. Follow the diabetic version at the bottom of the recipe. Lynn BUSY COOKS - http://busycooks.miningco.com In a small bowl, dissolve lemon jello in boiling water. Place in refrigerator until it starts to thicken. Place the can of evaporated milk in the freezer, along with the large mixing bowl, to chill. When jello begins to thicken (about the consistency of egg whites) and milk is chilled, proceed with recipe. In the small mixing bowl, beat the cream cheese and sugar until well blended. Add the thickened Jello and blend until well mixed, scraping down the sides often. In the chilled large mixing bowl, mix the well chilled evaporated milk and vanilla and beat until stiff peaks form. Fold in the Jello/cream cheese mixture and beat at low speed until well blended, scraping the sides of the bowl often. Since all the ingredients are white, it is hard to tell if the Jello is well distributed, so blend thoroughly. Divide the mixture among 6 footed dessert dishes and chill for several hours. May also be poured into a pie crust. Low-fat variation: Use fat-free evaporated milk and light cream cheese (in the 8 oz package, NOT the fat-free version in the tub). Diabetic variation: Use sugar-free Jello and substitute 12 packets of Equal for the sugar. Posted to MM-Recipes Digest by Lynn Nelson on Sep 27, 1998,

NOTES

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Lemon Cloud

1 pk (3 oz) lemon Jello
1 c Boiling water
1 pk (8 oz) of cream cheese;
1 cn (15 oz) evaporated milk
1 c Granulated sugar
1 ts Vanilla

Youll never know this is a sugar-less dessert! It is a scrumptious cross  between lemon mousse and lemon cheesecake. Follow the diabetic version at  the bottom of the recipe. Lynn BUSY COOKS - http://busycooks.miningco.com    In a small bowl, dissolve lemon jello in boiling water. Place in  refrigerator until it starts to thicken. Place the can of evaporated milk  in the freezer, along with the large mixing bowl, to chill. When jello  begins to thicken (about the consistency of egg whites) and milk is  chilled, proceed with recipe.    In the small mixing bowl, beat the cream cheese and sugar until well  blended. Add the thickened Jello and blend until well mixed, scraping down  the sides often.    In the chilled large mixing bowl, mix the well chilled evaporated milk and  vanilla and beat until stiff peaks form. Fold in the Jello/cream cheese  mixture and beat at low speed until well blended, scraping the sides of the  bowl often. Since all the ingredients are white, it is hard to tell if the  Jello is well distributed, so blend thoroughly.    Divide the mixture among 6 footed dessert dishes and chill for several  hours. May also be poured into a pie crust.    Low-fat variation: Use fat-free evaporated milk and light cream cheese (in  the 8 oz package, NOT the fat-free version in the tub).    Diabetic variation: Use sugar-free Jello and substitute 12 packets of Equal  for the sugar.    Posted to MM-Recipes Digest  by Lynn Nelson <lynnn@erols.com> on Sep 27,  1998,

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 1 Servings

Calories: 593
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.9mg		0 %
Potassium 10.4mg		0 %
Total Carbohydrate 150.5g		44 %
	Dietary Fiber 0g	0 %
	Sugars, other 150.5g
Protein 0g		0 %
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Calories per serving: 593

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