Lemon Bisque - Sugar Free - No Bake

1. 1

   Chill evaporated milk until icy.

2. 2

   Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.

3. 3

   Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.

4. 4

   Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.

5. 5

   Pour mixture over crust and sprinkle with a few graham cracker crumbs.

6. 6

   Refrigerate. Dessert is best overnight or after 6 hours.

7. 7

   (Note: Preparation time does not include letting milk get icy.).

* Per serving · 4 servings · Values may vary.

No additional tips available.