I know you usually come around here and find desserts packed with cream and sugar, since that is kind of how I roll. But, I still try to balance it out with some healthier options.
Like these Lemon Icebox Squares.
The filling uses low fat ingredients, but whips into a thick lemony custard that tastes rich. The lemon flavor is pronounced and only 1 tablespoon of sugar in the crust adds more than enough sweetness.
The original recipe is titled Lemon Icebox Bars, but these are a bit soft to eat out of hand. Use a fork to dig into the squares.
Lemon Icebox Bars
Ingredients for crust:
14 whole-grain graham cracker squares (7 full sheets) (I used regular graham crackers)
2 tablespoons melted unsalted butter
1 tablespoon dark brown sugar
1/4 teaspoon salt
Ingredients for filling:
8 ounces 1/3 less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup pasteurized egg product (such as Egg Beaters)
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons powdered gelatin
3 tablespoons boiling water
1. To make crust place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
2. In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes.
3. Add lemon zest and juice and beat until fully incorporated, another 30 seconds.
4. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes.
5. Stir the gelatin into the cream cheese-lemon mixture until well incorporated.
6. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm.
7. Slice into 2-inch squares using a chilled knife coated with cooking spray.
Recipe from FoodNetwork.com
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