Lemon Chiffon Pudding Recipes

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.
• Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.

Steps:

• Preheat oven to 350F/175°C.
• Mix flour and sugar until well blended.
• Beat together butter, lemon juice, milk, lemon zest and egg yolks until homogeneous (it won't be "smooth" because of the zest). Stir into dry ingredients just until blended.
• In a clean bowl, whip egg whites and cream of tartar (by hand or with electric beater) until stiff and glossy. Stir 1/4 of egg whites into base. Gently fold remaining whites into base, taking care not to deflate egg whites too much. Transfer to souffle dish or small casserole. Bake 35 minutes or until almost set (center of souffle should be slightly wobbly when pan is gently shaken). Serve hot or cold.

Steps:

• Pour the boiling water or juice into a blender and sprinkle the gelatin over the top. Place the lid on and, leaving the lid slightly ajar (to allow steam to escape), carefully blend the mixture at low speed for 1 minute or until the gelatin is completely dissolved. Remove the lid and set the blended mixture aside for 10 minutes to cool slightly.
• Add the cheese to the blender mixture, place the lid on, and blend at low speed until the mixture is smooth. Transfer the blended mixture to a large bowl and whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixure. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
• When the gelatin mixture has reached the proper consistency, stir it with a wire whisk until smooth. Using a wooden spoon, gently fold in the whipped topping.
• Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.