Lemonricefluff Recipes

LEMON FLUFF

Steps:

• Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
• Add water and cook over medium heat, stirring with a whisk, until thick.
• Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
• Add butter, zest and lemon juice.
• Cool completely.
• Fold in 1/2 container of Cool Whip.or whipped cream.
• Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.

LEMON FLUFF

Steps:

• Stir 1 pkg of lemon gelatin with 1 cup of boiling water for 2 minutes.
• Add 1/2 cup lemon juice and the yogurt in the gelain mixture.
• Cover and chill for 10 minutes.
• Beat until frothy.
• Fold in 1 cup whipped topping, thawed; spoon into four 4 oz. ramekins or custard cups.
• Chill for 1 hour and serve.

LEMON FLUFF

Steps:

• Mix the vanilla pudding and water together in a sauce pan.
• Bring mixture to a boil and cook, stirring constantly, until mixture starts to thicken.
• Remove from heat and sprinkle lemon jello over pudding mixture. Stir jello through until dissolved.
• When cool, stir cool whip through.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.