Strawberry Chiffon

Refreshing and delicious strawberry chiffon dessert.  Made with sugar-free and lite ingredients makes this a low-calorie and low-fat dessert that’s guilt free!

Here’s a very nice and easy dessert for summer!

It’s light and refreshing, plus it can be made TOTALLY guilt-free and low cal by simply substituting sugar-free gelatin and lite or non-fat whipped topping!

Make it guilt free with substitutions!

The only hard part is waiting for it to chill!  I would advise checking this mixture in about 40 minutes to see if it mounds. My fridge is very cold so it took less time.  There’s really no harm done if it completely chills in the bowl.  Just scoop it out and serve.  However, waiting for it to mound and spooning it into individual dishes makes a nicer presentation–if you’re having company, etc.

Strawberry Chiffon

• 1 pkg (4 serving size) strawberry gelatin
• 1 cup finely diced strawberries
• 1 tsp lime zest
• 2 tbs lime juice
• 2/3 cup boiling water
• 1/2 cup cold water + ice cubes to make 1 cup
• 2 cups whipped topping

Stir gelatin with boiling water in a large bowl until gelatin is completely dissolved.


Add enough ice cubes to the 1/2 cup water so that it measures 1 cup.  Stir into gelatin until all the ice has melted.


Stir in the lime zest, lime juice and strawberries, combining well.


With a wire whisk, gently stir in the whipped topping. Place bowl in the refrigerator and chill for approximately 1 hour -OR- until mixture will mound.


Spoon mixture into serving dishes and chill for 4 hours, preferably overnight.


Makes about 6 half-cup servings.

Strawberry Chiffon

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The’s board Hot Fun in the Summertime Blog Hop on Pinterest.

The post Strawberry Chiffon appeared first on The Midnight Baker.

Lemon Eclair Dessert Casserole

Light and lemony.  Perfect summer dessert.  Easy & low-cal too!

Nothing better for a summer dessert or for the finale of a BBQ or picnic!

It starts with lemon sandwich cookies with a delicious quick mousse sandwiched in between!  

Easy to make and even easier to eat.   Vanilla pudding may be substituted in a pinch and it makes an 11 x 7- inch dish.

Lemon Eclair Dessert Casserole

• 32  lemon sandwich cookies, separated
• 1 pkg lemon instant pudding
• 1 3/4 cups milk
• 2 tsp lemon zest
• 2 cups whipped topping
• 2 tbs hot fudge sauce
• 2 tbs caramel sauce

Prepare pudding as for pie filling (package contents with 1 3/4 cups milk).  Chill until set; about 30 minutes. Fold in the lemon zest and the whipped topping.

Lay half of the separated lemon cookies on the bottom of an 11 x 7-inch pan.

Spread half of the pudding mixture over the cookies.  Lay the remaining cookies over the pudding.  Spread the remaining pudding mixture over the cookies.

Drizzle the fudge sauce and caramel sauce over the top of the dessert.  Chill very well, about 1-2 hours.

The post Lemon Eclair Dessert Casserole appeared first on The Midnight Baker.