1 small package sugar free lemon jello
1 tablespoon freshly squeezed lemon juice, about 1/2 small lemon
3 tablespoons water
2 6-ounce containers sugar free lemon yogurt *
1 teaspoon lemon peel, very finely grated, rind of 1 small lemon
1 cup heavy cream, whipped
Bring the lemon juice and enough water to equal 1/4 cup to a boil. In a large bowl, dissolve the jello in the juice/water mixture, stirring about 2 minutes. Whisk in the yogurt and lemon peel until well blended. Very gently fold in the cream until no white streaks remain. Chill at least 2 hours until set.
Makes 8 half-cup servings
* If you can't get lemon yogurt, use sugar free vanilla yogurt.
Per Serving: 128 Calories; 11g Fat; 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
This is a very lemony version of the Key Lime Fluff recipe. I like this ever better.
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