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%

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