Description
Discover how to make the best gluten-free lemon raspberry fluff with this easy-to-bake, step-by-step recipe. Enjoy the delicious flavor!
Ingredients
- 1 packet (0.25 oz) unflavored powdered gelatin
- 1/4 cup cold water (for gelatin)
- 1/2 cup fresh lemon juice (from 2–3 lemons)
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 1/4 cup water (for lemon base)
- 1 cup fresh or frozen (thawed) raspberries
- 8 oz (226g) whipped topping, thawed (like Cool Whip, or homemade whipped cream)
- 1/2 tsp pure vanilla extract
- Fresh raspberries and lemon zest for garnish (optional)
Instructions
- In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5-10 minutes until bloomed and thickened.
- In a small saucepan, combine lemon juice, lemon zest, granulated sugar, and 1/4 cup water. Heat over medium-low heat, stirring, until sugar is dissolved. Do not boil.
- Remove from heat. Stir in the bloomed gelatin until completely dissolved. Let cool slightly, about 10-15 minutes, until it’s no longer hot but still liquid.
- Gently fold in the raspberries into the lemon-gelatin mixture.
- In a large bowl, gently fold the whipped topping and vanilla extract into the lemon-raspberry mixture until just combined. Be careful not to deflate the whipped topping.
- Pour the fluff into individual serving dishes or a large bowl. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Garnish with fresh raspberries and lemon zest before serving, if desired.
- Prep Time: 20 mins
- Cook Time: 5 mins