Recipes Included On This Page Lemon Cream Freeze Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Lemon Cream Freeze Recipe By : Unknown source Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-09 Sep 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can evaporated milk -- (14 1/2 ounces) 1/2 cup lemon juice 3/4 cup sugar 1 pinch salt [the recipe called for 1/16 teaspoon] 1 1/4 teaspoons grated lemon rind -- packed Pour the milk into a refrigerator tray and freeze to an icy mush; remove to a cold bowl, add lemon juice and beat with a rotary beater until stiff. Beat in the sugar and salt gradually. Remove the beater then fold in the rind. Turn immediately into the chilled tray and freeze. Makes 6 servings. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 7 September 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 3g Fat (17.4% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 67mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

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