Best Peachy Lemon Whip Recipes
PEACHY LEMON WHIP
This very old recipe came to me during one of my Home Economics classes back in high school. It's easy and delicious and very economical. Cook time is chill time
Provided by MarieRynr
Categories Dessert
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix crumbs and butter together. Reserve 1/4 cup for topping.
- Press 2 TBS into bottom and up sides of 8 dessert dishes and chill.
- Prepare pudding mix as for pie. Cool, stirring often.
- Whip canned milk until stiff. (This works best if you have the bowl and beaters chilled as well. I always chill my milk in the freezer until ice crystals begin to form).
- Add lemon juice to the whipped milk.
- Beat cooled pudding until light and fluffy.
- Fold the pudding and whipped milk together.
- Spoon into dessert dishes. Top with drained peach slices and sprinkle with remaining crumbs. Chill to serve.
Nutrition Facts : Calories 247, Fat 11.4, SaturatedFat 6.2, Cholesterol 30.1, Sodium 242.9, Carbohydrate 32.6, Fiber 1, Sugar 8.2, Protein 5
OLD-FASHIONED PEACHES AND CREAM RECIPE
This sweet and refreshing no-bake dessert is a classic summer treat! We add fresh lemon zest for the most delicious peaches n cream.
Provided by Sommer Collier
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Cut the ripe peaches into half inch wedges. Gently peel off the fuzzy peach peels.
- Set out a medium mixing bowl. Add the peaches, lemon zest, and 5 tablespoons of sugar. Add a pinch of salt and mix well. Set aside.
- Pour the cold heavy cream into a second bowl. Add 1 tablespoon of sugar and a teaspoon of vanilla extract. Use a handmixer with a whip attachment to lightly whip the heavy cream. It should be whipped and fluffy but still slightly pourable. (Not firm like whip cream you would pipe on top of the cake.)
- Set out 4 large or 6 small serving cups. These can be glass ramekins or pedestal ice cream glasses. Spoon the peaches evenly into the cups. Make sure to pour the peach juices over the top.
- Spoon the lightly whipped cream into the cups. Tap the cups gently so that the whipped cream works down in between the peaches.
- Cover each glass with plastic then refrigerate for at least one hour, or up to two days. When ready to serve, remove the plastic and garnish the tops with additional lemon zest, a sprinkling of cinnamon, or with a vanilla wafer.
Nutrition Facts : ServingSize 1 cup, Calories 388 kcal, Carbohydrate 35 g, Protein 3 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 84 mg, Sodium 40 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 8 g
LEMON WHIPPED CREAM
An easy Lemon Whipped Cream recipe.
Provided by Mary Cech
Categories Sauce Milk/Cream Dessert No-Cook Quick & Easy Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)
LEMON WHIP
Make and share this Lemon Whip recipe from Food.com.
Provided by Julie Bs Hive
Categories Gelatin
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bring 3 cups of water to a boil. Dissolve jello in boiling water. Add frozen lemonade concentrate and mix.
- Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours).
- Add Cool Whip and whip in electric mixer.
- Pour into serving dish and refrigerate several hours.
Nutrition Facts : Calories 282.3, Fat 9.6, SaturatedFat 8.2, Sodium 145.1, Carbohydrate 48.5, Fiber 0.1, Sugar 46.6, Protein 2.8
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