Frozen lemon loaf is fast to prepare, but plan ahead to freeze it at least 3 hours before serving. This is a refreshing departure from ice cream. Try it with low-fat or non-fat condensed milk and/or whipped topping.
Prep Time: 10 hours
Total Time: 10 hours
Ingredients:
- Vanilla wafers or gingersnaps, for lining pan
- 1 Tablespoon lemon zest
- 3/4 cup fresh lemon juice
- 1 (14-ounces) can sweetened condensed milk
- 1 (12-ounce) container nondairy whipped topping
- 1/2 cup toasted sweetened coconut, optional
Preparation:
Line a 9 x 5-inch loaf pan with foil. Arrange the cookies along the bottom and sides of the pan. Set aside.
Use a microplane to remove 1 tablespoon of zest from the lemons, then juice lemons.
In a medium bowl, combine condensed milk, lemon juice, and lemon zest. Stir with a wooden spoon or spatula until thickened. Gently fold in the whipped topping.
Pour lemon mixture into the prepared loaf pan, taking care not to dislodge the cookies. Sprinkle the top with toasted coconut.
Freeze at least 3 hours before slicing. The dessert should be served partially frozen.
Yield: 10 servings
Use a microplane to remove 1 tablespoon of zest from the lemons, then juice lemons.
In a medium bowl, combine condensed milk, lemon juice, and lemon zest. Stir with a wooden spoon or spatula until thickened. Gently fold in the whipped topping.
Pour lemon mixture into the prepared loaf pan, taking care not to dislodge the cookies. Sprinkle the top with toasted coconut.
Freeze at least 3 hours before slicing. The dessert should be served partially frozen.
Yield: 10 servings
