Lemon Bisque Recipe
Ingredients
1 1/2 cup graham cracker crumbs
1 env. low-calorie lemon gelatin
1 1/4 cup boiling water
2 tsp lemon juice
2 tsp granulated sugar replacement or granulated fructose
1 env. low-calorie whipped topping mix (prepared)
1/2 cup walnuts, chopped fine
Directions
Spread graham cracker crumbs on bottom of 9 in. (23 cm) baking dish and press down to tighten crumbs; refrigerate.
Dissolve lemon gelatin in boiling water and add lemon juice and sugar replacement.
Chill mixture until congealed.
Beat until fluffy.
Fold lemon mixture and nuts into topping.
Pour mixture into baking dish; refrigerate 3 hours or overnight.
Dissolve lemon gelatin in boiling water and add lemon juice and sugar replacement.
Chill mixture until congealed.
Beat until fluffy.
Fold lemon mixture and nuts into topping.
Pour mixture into baking dish; refrigerate 3 hours or overnight.
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