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