Honeyed Lemon Whip Recipes
HONEYED LEMON WHIP
From The Pennywise Cookbook published by the Milk Marketing Board of England and Wales in 1973. This is a very refreshing, airy dessert and so simple to make.
Provided by Dreamer in Ontario
Categories Dessert
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Mix yogurt with the honey or sugar and lemon juice.
- Whisk egg white until very stiff then fold into the yogurt and honey mixture.
- Spoon into 2 or 3 individual glasses and decorate each with a curl of lemon rind.
- Serve immediately.
Nutrition Facts : Calories 121.4, Fat 2.4, SaturatedFat 1.5, Cholesterol 9.3, Sodium 61.9, Carbohydrate 23.6, Fiber 1.3, Sugar 20.7, Protein 4.7
PEACHY LEMON WHIP
This very old recipe came to me during one of my Home Economics classes back in high school. It's easy and delicious and very economical. Cook time is chill time
Provided by MarieRynr
Categories Dessert
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix crumbs and butter together. Reserve 1/4 cup for topping.
- Press 2 TBS into bottom and up sides of 8 dessert dishes and chill.
- Prepare pudding mix as for pie. Cool, stirring often.
- Whip canned milk until stiff. (This works best if you have the bowl and beaters chilled as well. I always chill my milk in the freezer until ice crystals begin to form).
- Add lemon juice to the whipped milk.
- Beat cooled pudding until light and fluffy.
- Fold the pudding and whipped milk together.
- Spoon into dessert dishes. Top with drained peach slices and sprinkle with remaining crumbs. Chill to serve.
Nutrition Facts : Calories 247, Fat 11.4, SaturatedFat 6.2, Cholesterol 30.1, Sodium 242.9, Carbohydrate 32.6, Fiber 1, Sugar 8.2, Protein 5
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