Just Desserts, Monday
It's Monday, time to get the week started. What better way than with Just Desserts? Today's offerings include Fast and Fruity Ice Cream and Chocolate Lasagna. Enjoy!
PUMPKIN CRUMB CAKE
This yumminess is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. It is just the thing for an afternoon snack, and just as good for breakfast the next day. You can use any pumpkin spice blend you like, but the homemade recipe included below includes a bit of cardamom, which isn’t usually included in pumpkin spice blends, but brings a hint of citrusy floral flavor. The pumpkin-spice glaze is optional, but if you have the time, don’t skip it. It adds a nice extra hint of sweetness and spice."
Total Time: 1 hour; Yield: 1 (8-inch-square or 9-inch-round) cake
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023482-pumpkin-crumb-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now would be a good time to do so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Streusel
1/2 (packed) cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon store-bought or homemade pumpkin spice blend (see Tip)
Pinch of salt
1/4 cup unsalted butter, cold and cut into cubes
For the Pumpkin Cake
Nonstick cooking spray
1 (packed) cup light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1/4 cup neutral oil
1 tablespoon store-bought or homemade pumpkin spice blend (see Tip)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups all-purpose flour
For the Glaze (optional)
3/4 cup confectioners’ sugar
3/4 teaspoon pumpkin spice blend
Pinch of salt
3 to 5 teaspoons milk (any kind will do)
Preparation
Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.
Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.
When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
Drizzle the glaze over the top of the cake.
Tip
Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Makes about 1/4 cup.
HEALTHY CHOCOLATE PUDDING
This is from Stevie Stewart on the Food Network. For this yumminess, Stevie wrote, "This luscious chocolatey pudding has a secret ingredient – sweet potatoes! With the addition of creamy milk chocolate and rich cocoa powder, you’d never guess there are veggies inside this velvety treat."
Active Time: 15 minutes; Total Time: 1 hour 25 minutes (includes chilling time); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-chocolate-pudding-21600979.
Ingredients
1-1/2 pounds sweet potatoes (about 3)
2 cups full-fat oat milk
3-1/2 ounces milk chocolate, roughly chopped
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
2 teaspoons pure vanilla extract
Kosher salt
Flaky sea salt
Directions
Pierce the sweet potatoes 4 to 5 times with a fork and transfer to a microwave-safe plate. Microwave, flipping halfway through, until fork-tender, about 10 minutes (see Cook’s Note). Let cool for about 1 minute.
Meanwhile, microwave the oat milk in a microwave-safe measuring cup in 30-second increments until warm to the touch, about 1 minute.
Carefully peel the potatoes and add to a blender. Add the oat milk and process on medium until smooth, about 30 seconds. If the blender stalls, use a rubber spatula to mix a bit and then blend again. Add the milk chocolate, cocoa powder, maple syrup, vanilla and a pinch of kosher salt. Blend on high until very smooth and silky, about 30 seconds. Divide the mixture among 8 small bowls. Cover each pudding with plastic wrap. Refrigerate until chilled, at least 1 hour and up to 24 hours.
Top each pudding with a pinch of flaky sea salt.
Cook’s Note
Microwave times may vary based on size of potatoes and wattage of microwave.
LOW-FAT CHEESECAKE
This is from the Food Network. The recipe begins, "This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version."
Active Time: 30 minutes; Total Time: 10 hours (includes chilling time); Yield: 14 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
FAST AND FRUITY ICE CREAM
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 4 to 5servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/fast-and-fruity-ice-cream-5534049.
Ingredients
2 cups frozen mango
2 cups frozen strawberries
1 cup plain Greek yogurt
1/2 cup heavy cream
1-1/2 teaspoons vanilla
3 ounces dark chocolate, chopped, plus more for shaving
Directions
Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
PUMPKIN CRUMB CAKE
This yumminess is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze. It is just the thing for an afternoon snack, and just as good for breakfast the next day. You can use any pumpkin spice blend you like, but the homemade recipe included below includes a bit of cardamom, which isn’t usually included in pumpkin spice blends, but brings a hint of citrusy floral flavor. The pumpkin-spice glaze is optional, but if you have the time, don’t skip it. It adds a nice extra hint of sweetness and spice."
Total Time: 1 hour; Yield: 1 (8-inch-square or 9-inch-round) cake
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1023482-pumpkin-crumb-cake. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, now would be a good time to do so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Streusel
1/2 (packed) cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon store-bought or homemade pumpkin spice blend (see Tip)
Pinch of salt
1/4 cup unsalted butter, cold and cut into cubes
For the Pumpkin Cake
Nonstick cooking spray
1 (packed) cup light brown sugar
2 large eggs
1 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1/4 cup neutral oil
1 tablespoon store-bought or homemade pumpkin spice blend (see Tip)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups all-purpose flour
For the Glaze (optional)
3/4 cup confectioners’ sugar
3/4 teaspoon pumpkin spice blend
Pinch of salt
3 to 5 teaspoons milk (any kind will do)
Preparation
Place a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
Make the streusel: In a small bowl, combine the sugar, flour, pumpkin spice and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pebble-size crumbs and is evenly moistened.
Make the cake: In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
Transfer the batter to the prepared pan, smooth the top and tap on the counter a few times to release any large air bubbles. Sprinkle the streusel evenly over the top.
Bake the cake until puffed and golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely.
When the cake is just slightly warm, make the glaze, if using: Add the confectioners’ sugar, pumpkin spice, pinch of salt and 3 teaspoons of milk to a bowl. Whisk until smooth, adding a bit more milk as necessary to form a glaze that is very thick but can be drizzled.
Drizzle the glaze over the top of the cake.
Tip
Make your own pumpkin spice blend by combining 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 teaspoon freshly grated nutmeg, 1 teaspoon ground cardamom, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Makes about 1/4 cup.
HEALTHY CHOCOLATE PUDDING
This is from Stevie Stewart on the Food Network. For this yumminess, Stevie wrote, "This luscious chocolatey pudding has a secret ingredient – sweet potatoes! With the addition of creamy milk chocolate and rich cocoa powder, you’d never guess there are veggies inside this velvety treat."
Active Time: 15 minutes; Total Time: 1 hour 25 minutes (includes chilling time); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-chocolate-pudding-21600979.
Ingredients
1-1/2 pounds sweet potatoes (about 3)
2 cups full-fat oat milk
3-1/2 ounces milk chocolate, roughly chopped
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
2 teaspoons pure vanilla extract
Kosher salt
Flaky sea salt
Directions
Pierce the sweet potatoes 4 to 5 times with a fork and transfer to a microwave-safe plate. Microwave, flipping halfway through, until fork-tender, about 10 minutes (see Cook’s Note). Let cool for about 1 minute.
Meanwhile, microwave the oat milk in a microwave-safe measuring cup in 30-second increments until warm to the touch, about 1 minute.
Carefully peel the potatoes and add to a blender. Add the oat milk and process on medium until smooth, about 30 seconds. If the blender stalls, use a rubber spatula to mix a bit and then blend again. Add the milk chocolate, cocoa powder, maple syrup, vanilla and a pinch of kosher salt. Blend on high until very smooth and silky, about 30 seconds. Divide the mixture among 8 small bowls. Cover each pudding with plastic wrap. Refrigerate until chilled, at least 1 hour and up to 24 hours.
Top each pudding with a pinch of flaky sea salt.
Cook’s Note
Microwave times may vary based on size of potatoes and wattage of microwave.
LOW-FAT CHEESECAKE
This is from the Food Network. The recipe begins, "This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version."
Active Time: 30 minutes; Total Time: 10 hours (includes chilling time); Yield: 14 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
FAST AND FRUITY ICE CREAM
This is from Ree Drummond on the Food Network.
Active Time: 10 minutes; Total Time: 10 minutes; Yield: 4 to 5servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/fast-and-fruity-ice-cream-5534049.
Ingredients
2 cups frozen mango
2 cups frozen strawberries
1 cup plain Greek yogurt
1/2 cup heavy cream
1-1/2 teaspoons vanilla
3 ounces dark chocolate, chopped, plus more for shaving
Directions
Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
FROZEN LEMONADE PIE
This is from Alana Al-Halani, an Associate Food Editor at Southern Living. The recipe starts off, "Our frozen lemonade pie is a frosty, refreshing treat that requires only 30 minutes of hands-on time."
The preliminary chit-chat goes on, "Next time you're perusing the frozen aisles, make sure to pick up a can of frozen lemonade so you can make this refreshing frozen lemonade pie. While frozen lemonade concentrate might not make the best tasting lemonade, it is a great shortcut for making a tasty frozen treat.
"There's no need to squeeze a bunch of lemons. Simply combine the concentrate with cream cheese, sweetened condensed milk, and soft whipped cream for a luscious and bright pie filling, poured into a no-bake crust that comes together in minutes. It's the perfect effortless pie for hot summers in the South."
Active Time: 30 minutes; Total Time: 4 hours 30 minutes; Serves: 8
To view this online, as well as all the tips afterward, go to https://www.southernliving.com/frozen-lemonade-pie-8640850.
Ingredients
2 cups graham cracker crumbs (from about 15 graham cracker sheets)
1/2 cup butter, melted
1/3 cup packed light brown sugar
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can frozen lemonade concentrate (such as Minute Maid), thawed
1 Tbsp. grated lemon zest (from 2 large lemons), plus more for garnish
1/4 tsp. kosher salt
1-1/2 cups heavy whipping cream, divided
2 Tbsp. powdered sugar
Directions
Coat a 9-inch deep-dish pie plate with cooking spray. Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides of bowl as needed.
Add condensed milk, and beat on medium speed until smooth, about 1 minute. Add lemonade concentrate, lemon zest, and salt; beat on low speed until incorporated, about 1 minute. Set aside.
Beat 1/2 cup of the heavy cream in a medium bowl with electric mixer on medium speed until medium peaks form, about 2 minutes. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into prepared crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from freezer about 10 minutes before serving.
Beat powdered sugar and remaining 1 cup heavy cream in a medium bowl with electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream; garnish with additional lemon zest. Serve immediately. Store leftovers, covered, in freezer up to 1 week.
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