Lemon Icebox Squares. New Music From Gus Harrower.

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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.

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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

Directions:

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.

Serves 16

Recipe from FoodNetwork.com
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‘Mystery’ is a dazzling new song from Edinburgh-based singer Gus Harrower. It’s the title track on his debut EP and also included on the brand new Scottish Fiction compilation EP.

Who hasn’t sang these lyrics about a lost love at one time or another? And did I mention that Gus is just 16?

Check out Gus Harrower on Facebook, where you can learn of upcoming shows. You can buy his music here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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