Delicious Dessert in Min­utes

Escalon Times - - NEWS -

These no-bake frozen cup­cakes are the per­fect size for a light and re­fresh­ing af­ter­school or evening dessert. Creamy and tart, they’re just the right blend of fla­vor for a treat the whole fam­ily can en­joy. Even bet­ter, the prep time is min­i­mal so you can whip up a batch after bed­time and have them ready to en­joy the next day. Or ask your lit­tle ones for help with mak­ing the cakes for a fun ac­tiv­ity to­gether. Find more desserts you can share to­gether at

Frozen Lemon­ade Cup­cakes Recipe courtesy of Nestlé Kitchens Serv­ings: 18

1 frozen pound cake (10 3/4 ounces), re­duced-fat or fat-free 1 can (14 ounces) Nestlé La Lechera Fat Free Sweet­ened Con­densed Milk or Nestlé Car­na­tion Sweet­ened Con­densed Milk 1 con­tainer (6 ounces) frozen lemon­ade or limeade con­cen­trate, par­tially thawed 1 tub (12 ounces) frozen light whipped top­ping, thawed grated lemon peel (op­tional)

Pre­pare 18 muf­fin cups with 18 lin­ers.

Cut pound cake into 18 slices. Us­ing 1 3/4-inch round cookie cut­ter or ap­pro­pri­ate size to fit into pa­per lin­ers, cut slices into rounds; dis­card cake scraps or save for an­other use. Place cake rounds into pa­per lin­ers.

In large bowl, com­bine sweet­ened con­densed milk and lemon­ade con­cen­trate; stir well. Stir large spoon­ful of whipped top­ping into mix­ture. Fold in re­main­ing whipped top­ping. Spoon evenly into lin­ers.

Freeze 2 hours. Cover; freeze sev­eral hours, or overnight, be­fore serv­ing. Gar­nish with lemon peel, if de­sired.

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