Fluff buffs send in trio of desserts

  • By Judyrae Kruse Herald columnist
  • Monday, June 6, 2011 12:01am
  • Life

Today we begin with the last of the oh-so-popular fluff desserts and then, would you believe the luck, move along to some other gelatin concoctions.

Edmonds cook Ingrid Bauer starts us off and says, “This lemon fluff recipe is very lemony and light, nice for a light dessert. I made it at Chri

stmas and everyone loved it. It brought back many memories of home!”

Next, Ida Humphrey of Marysville tells us, “A friend gave me this ‘fluff-type” pineapple dessert recipe about 50 years ago, and I have made it many times since then.

“As for me, I’m 85 years old now and still going strong.

” I don’t cook much any more, but I do love to go to the casinos.”

Last but not least today, we hear from Debbie Galuska of Everett, “I had to laugh at the request for a 1960s fluff recipe. I grew up on Jell-O salads and they are a tradition at my house for every holiday, potluck and family get-together.

“My kids have always referred to them as either ‘fluff” or ‘plop,’ depending on the version! So here’s an option for strawberry Chantilly taken from my mom’s recipe file. I often omit the berries and go for pure fluff!”

Lemon fluff

Graham cracker crumbs

1 large can evaporated milk

1 package (3 ounces) lemon gelatin

1 cup boiling water

1/2 cup sugar plus 1 teaspoon, divided

Juice and rind from 2 lemons

Line a pan with graham cracker crumbs and set aside. Refrigerate milk until cold. Meanwhile, mix together the lemon gelatin, boiling water, 1/2 cup sugar and the lemon juice and rind. Refrigerate until mixture begins to gel, then whip until foamy. Whip the evaporated milk until stiff, adding the remaining 1 teaspoon sugar. Fold into gelatin mixture and pour into the crumb-lined pan. Refrigerate until firm.

Pineapple dessert

1 large can evaporated milk

1 large can crushed pineapple


Juice from 1 lemon

3/4 cup sugar

1 package (3 ounces) lemon gelatin

1 box vanilla wafers, crushed

Refrigerate milk until cold. Drain pineapple juice into a measuring cup (reserve the pineapple) and add enough water to measure 2 cups; turn into a saucepan and add the lemon juice. Stir in the sugar and heat to boiling point. Remove from heat, add gelatin and stir until dissolved. Cool, then refrigerate until stiff enough to whip.

Whip the can of cold milk until stiff. Whip the gelatin, then stir in the pineapple and fold in the whipped milk.

Arrange half of the wafer crumbs on the bottom of a 9-by-13-inch pan; cover with the gelatin mixture, then top with the rest of the wafer crumbs. Chill until firm.

Makes one 9-by-13-inch pan.

Strawberry Chantilly

1 package (3 ounces) strawberry gelatin

1 cup boiling water

1 package (10 ounces) frozen strawberries, partly thawed

1 tablespoon lemon juice

1 cup evaporated milk, chilled until icy cold

Dissolve gelatin in boiling water, stirring well. Stir in strawberries, breaking the berries apart. Add lemon juice and chill until the mixture is like unbeaten egg white. Beat chilled icy milk until very stiff. Fold the gelatin mixture and the gelatin mixture together.

Turn into a 9-by-13-inch pan or bowl and chill until firm.

Note: Change it up by using different flavors/colors for the holidays — orange for Thanksgiving, red or green for Christmas, pink or yellow for Easter, blue for the 4th of July, etc. Or, if you want, omit the berries and go for pure fluff! Makes one 9-by-13-inch pan or bowl.

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