I would like a light and airy lemon chiffon dessert made with a crumb crust and Jell-O. Thank you.
Sandra Noble, Crystal River
Joan Burger of Oldsmar shares this feathery cheesecake recipe. This is an easy recipe to make with a nice, tart lemon flavor. It is indeed light and feathery, making it the perfect end to a heavier meal. Joan suggests substituting Cool Whip for the heavy whipping cream, but if doing so, reduce the amount of sugar to 1/3 cup. Plan ahead because Joan suggests chilling this overnight.
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I would like a recipe for a no-bake cheesecake made in a 9- by 13-inch pan with a graham cracker crust, cream cheese and lemon Jell-O. Thank you.
Margaret Palazzolo, Spring Hill
Pat Dimmock, a snowbird from Pittsburgh now visiting Clearwater, sends another easy dessert to make, but like the feathery cheesecake above, it needs to be made in advance and overnight chilling is best. Pack the graham cracker crumbs well into the pan or they will crumble when you try to serve the squares. To speed up the cooling time of the Jell-O, I put the small pan into the refrigerator for about 5 minutes. Of the two desserts here this one is less lemony. Although these two desserts may appear similar, there is a different texture to each of them.
Kay Nugent of St. Petersburg would like to know how Cracker Barrel prepares its carrots. Largo resident Anne Girard would like the Wildflower Cafe's tomato bisque recipe.
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