Donna’s creamy Easter clouds
These are so pretty. They are a light dessert you can fill with your favorite fruit. Make them ahead and freeze until ready to serve.
8 ounces Neufchatel cheese, room temperature
1/2 cup sugar
1/2 cup Splenda or additional sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup whipping cream
food coloring if desired
Place a medium metal bowl and beaters in the refrigerator to chill.
In a different medium bowl, combine Neufchatel cream cheese, sugar, Splenda, lemon juice, and lemon zest and beat until fluffy.
Remove bowl from the refrigerator and add whipping cream. With the clean cold beaters, beat cream until firmly whipped. Whip until firm peaks form but if you overbeat it will separate. Fold whipped cream into cream cheese mixture. Add food coloring if desired. Using 2 teaspoons, mound small amounts onto parchment lined cookie sheets. Push a spoon into the center of each mound to make a nest shape.
The mixture makes 32 small nests but choose the size you desire. Cover with plastic wrap and store in the freezer until ready to serve.
When ready to serve, place fruit or candy of your choice in the middle.
My friend Sherri Stafford shared this recipe with me.
Nutritional information per serving (32 small mini nests):
Fat, gm.: 4
Protein, gm.: 1
Carbs, gm.: 4
Cholesterol, mg.: 15
Fiber, gm.: trace
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