Dessert

Lemon Entremets is for Dessert.

Lemon Entremets takes 50 minutes to prepare.

Lemon Entremets takes 6 minutes to cook.

Lemon Entremets makes 20 servings.

The ingredients for Lemon Entremets are:

Base:
4 serving Graham Crackers Honey Maid Honey Grahams Nabisco (GS) 8 crackers= 2 full sheets
1 serving Eggbeaters Egg

Souffle:
8 oz Fage - 0%, plain (8oz)
1 box Jello Instant sugar free fat free lemon pudding mix
1 one envelope (7.2g) Knox Gelatine Original Unflavored
1 cup (8 fl oz) Water, tap

Jelly:
1 box Lemon-Lime Sugar Free Jello
3/4 cup Water, tap

Here is how you make Lemon Entremets:

Base: Put Graham crackers in a food processor until they are a fine crumb. Add The Neat egg and 3 tbsp of water mix until combined. Pat down in your baking pan (I have a special pan with removal bottoms, but you could use a square 8 x 8 baking pan. Make sure you recalculate the calories by the servings you end up with). Bake in a 350 F oven for 6-5 minutes. Let cool!Souffle:In a measuring cup add the water and the Knox gelatin, mix well and let sit for 5 minutes. Mix yogurt, and pudding together. Beat this mixture with a hand mixer until fluffy, adding the water and gelatine slowly. Pour about 1/2 inch of pudding on top of the cooled Graham crackers crust. Place in a fridge to completely cool before doing the next step.Jelly:In a measuring cup add water. Put in microwave until it just comes to the boil. Add the Jell-O and mix well. Put in a fridge to cool. Do not over cool or it will be too, thick! When jelly has cooled pour on top of pudding about 1/8 inch. Now cool the whole assembled pan 4-5 hours. Serving Size:?makes about 20 - 1/4 cup servings

The nutritional information for Lemon Entremets is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 43.5

• Total Fat: 0.8 g
• Cholesterol: 9.4 mg
• Sodium: 111.7 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 0.2 g
• Protein: 2.5 g