Lemon Frost

from Ellen Bresler, collected by Debra Stoleroff

I was trying to think of recipes I haven’t yet shared with the Co-op newsletter (not an easy task considering how long I’ve been submitting recipes). Then I remembered the simple to make, no-bake and most delicious low fat dessert. It’s a great alternative to ice cream. Ellen Bresler shared it with me ages ago and I was hooked on its sweetness for years but it has been years since I prepared it. I worried I wouldn’t be able to find the recipe. I searched for about 45 minutes before finding — tucked in the folds of other recipes — the little scrap of paper on which Ellen had written the recipe. –Debra Stoleroff


  • 1 egg white
  • 1/2 cup water
  • 1/2 cup nonfat dry milk
  • 1/3 cup sugar or 1/4 cup fructose
  • 1 egg yolk (slightly beaten)
  • Dash of salt
  • 1/4 teaspoon grated lemon peel
  • 3 Tablespoons lemon juice
lemon cake


  • Crumbs of 3 graham crackers


  1. Combine egg white, water and milk powder
  2. Whip till stiff peaks form
  3. Mix together yolk, sugar, lemon peel, lemon juice and salt
  4. Stir yolk/lemon mixture into the egg white mixture
  5. Spread 2/3 of the graham cracker crumbs in the bottom of an 8×10 glass pan
  6. Spread the mixture into the dish
  7. Sprinkle the rest of the graham cracker crumbs on top of the mixture
  8. Freeze for at least 3-4 hours (overnight is best)

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