Monday, January 4, 2010

Swirl Freeze Freezable Dessert Cakes?

Freezable dessert cakes? - swirl freeze

I am looking for a cake, the frozen lemon, chocolate, swirl, nothing!

Posted by Laura Meek at 7:09 PM

6 comments:

Sugar Cookie said...

Freezable Lemon Squares

1 1 / 4 cup cookie crumbs (you ready breadcrumbs) can
Sugar 1 / 4 cup
1 / 4 cup melted margarine (I prefer butter)
3 egg yolks
1 (14 ounces) evaporated milk
1 / 2 cup juice from concentrate ReaLemon
Whipped cream or whipped cream

Oven to 350
Combine crumbs, sugar and margarine, pan firmly on the floor of the 8-inch Square Press.
I use humus in a small bowl to freeze, combine egg yolks, condensed milk and lemon juice and beat well.
Pour over crumbs and bake 8 minutes.
Cool completely.
Garnish with whipped cream and freeze 4 hours or until firm.
Let stand 10 minutes before serving.
Garnish with a citrus note.
Save the leftovers in the freezer.
** Can be refrigerated rather than frozen, when planning to eat soon.

January 8, 2010 at 11:41 PM
secretke... said...

4 servings

2 large egg whites
1 / 2 teaspoon cream of tartar
1 / 2 cup light corn syrup (Karo)
1 cup crushed blueberries
1 teaspoon of tea. Lemon juice

Combine the pureed blueberries and lemon juice and mix well. With an electric mixer beat egg whites at medium speed until soft peaks form. A little corn syrup and beat until stiff peaks form. Double 1 / 4 of meringue with whipped cream and blueberries. When well mixed, you still stir meringue. Divide the soufflé molds into four 4-ounce minimum of 1 hour or until Freeze 24 hours. Before serving, remove the molds from the freezer and let stand at room temperature for 15 minutes.

January 9, 2010 at 9:13 AM
secretke... said...

4 servings

2 large egg whites
1 / 2 teaspoon cream of tartar
1 / 2 cup light corn syrup (Karo)
1 cup crushed blueberries
1 teaspoon of tea. Lemon juice

Combine the pureed blueberries and lemon juice and mix well. With an electric mixer beat egg whites at medium speed until soft peaks form. A little corn syrup and beat until stiff peaks form. Double 1 / 4 of meringue with whipped cream and blueberries. When well mixed, you still stir meringue. Divide the soufflé molds into four 4-ounce minimum of 1 hour or until Freeze 24 hours. Before serving, remove the molds from the freezer and let stand at room temperature for 15 minutes.

January 9, 2010 at 9:13 AM
secretke... said...

4 servings

2 large egg whites
1 / 2 teaspoon cream of tartar
1 / 2 cup light corn syrup (Karo)
1 cup crushed blueberries
1 teaspoon of tea. Lemon juice

Combine the pureed blueberries and lemon juice and mix well. With an electric mixer beat egg whites at medium speed until soft peaks form. A little corn syrup and beat until stiff peaks form. Double 1 / 4 of meringue with whipped cream and blueberries. When well mixed, you still stir meringue. Divide the soufflé molds into four 4-ounce minimum of 1 hour or until Freeze 24 hours. Before serving, remove the molds from the freezer and let stand at room temperature for 15 minutes.

January 9, 2010 at 9:14 AM
Dallas R said...

Debbie fragment small box in the freezer.

January 9, 2010 at 5:32 PM
Dallas R said...

Debbie fragment small box in the freezer.

January 9, 2010 at 5:32 PM

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