LEMON FROSTY
Just made this up with what I had and thought it was pretty darn good! I'm sure it could be jazzed up with cinnamon, ginger or nutmeg. I think I'll try it blended with frozen raspberries or strawberries too.
Provided by Engrossed
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix ingredients together in a tall glass with a spoon.
- Eat with a spoon or drink with a straw. Yum!
Nutrition Facts : Calories 98, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.8, Sodium 257.2, Carbohydrate 11.7, Sugar 11.7, Protein 8.1
FROSTY CITRUS PUNCH
A cool and refreshing punch made with citrus is ready to serve at party in 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.
Nutrition Facts : Calories 95, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
FROSTY LEMON DRINK
My neighbor gave me a bunch of lemons so I have been searching for lemon recipes. I came across this one that looks really good.
Provided by looneytunesfan
Categories Smoothies
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, combine the first five ingredients; cover and process on high until blended.
- Add ice cubes, a few at a time; cover and process until slushy. Add food coloring if desired. Serve immediately.
Nutrition Facts : Calories 218.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 3, Sodium 85, Carbohydrate 50.2, Fiber 0.1, Sugar 49.1, Protein 5.6
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4.9/5 (58)
Total Time 44 mins
Category Dessert
Calories 63 per serving
- In a medium bowl combine the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and ¼ cup of powdered sugar on medium-high until fluffy and light, about 3 minutes. Add the lemon zest, lemon juice, egg yolk and lemon extract. Beat until combined.
- Add ⅓ of the reserved flour mixture to the butter and sugar mixture and blend on low until incorporated. Repeat in two more additions, blending just until the flour is incorporated. Scrape down the sides of the bowl and blend for just a few seconds as needed. Scrape down the sides again and gather the dough into a ball in the bottom of the mixing bowl. Cover and refrigerate the dough for at least 1 hour and up to 24 hours.
- Preheat oven to 325°F. Prepare 2 baking sheets lined with parchment paper. Roll the dough into 1-inch balls and place two-inches apart on the parchment lined baking sheet.
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