RECIPE FOR LEMON FLUFF

LEMON FLUFF
Makes 4 sheet pans. (18” x 26” x 1”)
INGREDIENTS WEIGHTS MEASURES
     PART I:
Lemon gelatin 2 ¼ lbs. 5 ¼ cups
Boiling water 2 qts.
Sugar, granulated 2 ¼ lbs.
Lemon juice ¼ cup
     PART II
Ice water 2 qts.
Non-fat dry milk 1 lb. 1 qt.
Lemon juice ½ cup
Yellow coloring 1/8 cup
DIRECTIONS:
1.      Dissolve gelatin in boiling water.
2.      Add sugar and lemon juice mixing well.
3.      Pour into shallow pan and chill in refrigerator 
4.      Make graham cracker crust in sheet pans.  See recipe on next page.GRAHAM CRACKER CRUST
5.      Pour ingredients listed under Part II in a chilled mixing bowl (30 qt.)
6.      Beat at No. 3 speed until mixture holds a peak. (High speed).
7.      Add jello and continue beating until mixture is light and fluffy.  
8.      Spread on baking sheets lined with graham cracker crust.  Top with crumbs.
9.      Refrigerate for 30 minutes before cutting.  (This will keep volume overnight.)
Number of Portions 40
Size of Portion 1 each
Calories 540 Iron…… 1.13 Mg Protein…. 8.15 G 6.03%
Cholesterol 2 Mg Calcium 158 Mg Carbohydrates 92.31 G 68.39%
Sodium 455 Mg Vitamin A 137 RE Total Fat . 16.57 G 27.62%
Fiber… 0.78 G Vitamin C 1.9 Mg Saturated Fat 3.13 G 5.22%