Citrus Dream Frozen Dessert Recipes

CITRUS FRUIT FROZEN DESSERT

Citrus Fruit Frozen Dessert image

The Citrus Fruit Frozen Dessert recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 4h15m

Yield 6

Number Of Ingredients 6

Ingredients

2.5 cups fresh, pink Grapefruit juice
1.25 cups sugar
0.25 cup Glucose syrup
0.75 cup white or pink Sparkling wine
Cinnamon stick
pink Grapefruit

Steps:

Heat the grapefruit juice, sugar and syrup in a pan, until the sugar dissolves. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat and cool.
Pour into a bowl and stir in the wine.
Place the mixture in a flat shallow freezerproof bowl and freeze for approximately 4 hours. Whisk well every hour.
Serve in scoops decorated with cinnamon sticks and grapefruit wedges.

LEMON DREAM DESSERT RECIPE - (4.8/5)

Lemon Dream Dessert Recipe - (4.8/5) image

Provided by Tbird

Number Of Ingredients 8

Ingredients

1 cup flour
1/2 cup margarine
3/4 cup pecans, chopped, separated
1 cup powdered sugar
1 8 oz. cream cheese
2 cups Cool Whip, separated
2 pkgs instant lemon pudding
3 cups milk

Steps:

Mix flour, margarine and 1/2 cup pecans. Press in greased 9x13 pan. Bake at 375 degrees for 15 minutes (cool). Mix powdered sugar, cream cheese and 1 cup cool whip together. Spread on cooled first layer. Prepare pudding mix with milk and spread on cooled second layer. Spread remaining cool whip over top and sprinkle with remaining pecans. Good to make a day ahead.

CITRUS DREAM (FROZEN DESSERT)

Citrus Dream (Frozen Dessert) image

Can't remember what magazine it is from. This desert requires at least 5 hours of freezing time before serving

Provided by Borealis Beegirl

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups vanilla wafers, finely crushed
5 tablespoons butter, melted
1/2 teaspoon salt
6 large egg yolks
1 cup superfine sugar
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 tablespoon grated orange peel
1/4 cup orange juice
2 cups heavy cream
shredded coconut, toasted

Steps:

Line a 5x9 inch loaf pan with plastic wrap allowing a 4 inch overhang on all sides.
In a small bowl stir together the wafers, butter and salt, press evenly into the bottom of the pan and freeze.
In a double boiler, whisk together the egg yolks and sugar and cook, whisking until the sugar has dissolved, around 3 minutes. Slowly whisk in the citrus peel and juice over low heat until the mixture has thickened, around 10 to 12 minutes. Let cool for 10 minutes.
Using an electric mixer, beat the cream until soft peaks form. Fold into the custard.
Pour the filling over the crust. Fold the plastic wrap over the cake and freeze for at least 5 hours over overnight.
To serve run a wet knife around the sides of the pan and invert onto a platter, discarding plastic wrap,
Sprinkle with the coconut.

Nutrition Facts : Calories 413.2, Fat 32.6, SaturatedFat 19.5, Cholesterol 257.9, Sodium 225.4, Carbohydrate 28.9, Fiber 0.2, Sugar 26, Protein 3.4

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