Lemon Fluff Recipe
Servings: 8
Ingredients
- 1 box Lemon Cooler cookies (26 to 28)
- 4 large eggs, separated
- 1 1/2 c. heavy cream, whipped
- 1 c. sugar
- 1 1/2 teaspoon grated lemon rind
- 1/2 c. lemon juice
- 1 can frzn raspberries
- 1/4 c. melted butter
Directions
- Crush cookies and mix with melted butter. Press into bottom of 8 inch springform pan. Bake at 375 degrees for 10 to 12 min. Cool.Beat egg whites till stiff. Add in sugar to egg white. Beat yolks and add in lemon juice and rind to yolk mix. Beat whipped cream and fold it into egg whites. Add in yolk mix and mix in carefully. Pour over crust. Freeze for 12 hrs. Puree raspberries and serve on top of lemon dessert pcs. Serves: 12 to 15.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 147 | 46% |
| Total Fat 16.61g | 21% |
| Saturated Fat 9.6g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 85mg | 4% |
| Potassium 132mg | 4% |
| Total Carbs 41.12g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 37.17g | 25% |
| Protein 4.06g | 6% |
