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Regina’s Lemon Dessert

If you regularly read my blog, you will recall that a couple of weeks ago we had friends over for a mexican themed meal.  I shared with you our Mexican Lasagna which was very good.  Our friend Regina brought dessert.  She was kind enough to share the recipe with me and I was very pleased when she told us she used the sugar free jello product which is great for my diabetic husband.

 Regina’s Lemon Dessert

  • 1 1/2 cups of crushed pretzels
    1/2 cup of butter
    1/4 cup of sugar
    Combine and press into a 9×13 pan. Bake at 350 degrees for 10 minutes. Cool completely.
  • Filling:
    1 package of lemon Jello (I used sugar free)
    1/2 c. water
    1 lemon
    8 oz of cream cheese, softened
    1 (8oz) container of Cool Whip
    3 cups of berries or other fresh fruit.

  • Sprinkle Jello over water in a mixing bowl. Microwave for 1 minute on High. Stir to dissolve gelatin. Zest the lemon and reserve. Add the juice of the lemon to the gelatin. In another bowl, combine the zest and the cream cheese. Gradually beat in gelatin mixture until smooth. Fold in Cool Whip. Spread over the crust and refrigerate 30 minutes. Top with fresh fruit. (Wouldn’t blueberries be good?)

This was the perfect dessert for our mexican meal as it is so cool and refreshing.  It is light and fluffy and Regina had strawberries on the version she brought for our meal.  I am thinking that you could use a different flavor of jello and change the recipe a little and still have a very good dessert.

This is a great treat for an end of summer dessert.  Enjoy and Happy Friday Everyone!


2 responses »

  1. Great twist on the strawberry version. Salty and sweet combo is allways good.


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