Chilled Lemonade Dessert
Submitted by sassydramagirl
A creamy no-bake lemonade dessert made with Neufchatel cheese, frozen lemonade concentrate, gelatin, and whipped topping. Light, tangy, and molded into a stunning chilled centerpiece.
YIELD
8 servingsPREP
15 minCOOK
10 minREADY
2 hrsWhen summer calls for something sweet but you refuse to turn on the oven, this chilled lemonade dessert answers the phone.
Neufchatel cheese gets whipped with frozen lemonade concentrate and fresh lemon zest into a fluffy, tangy base that tastes like a lemon cheesecake had a fling with a mousse.
Gelatin sets it up firm enough to unmold onto a platter, while folded-in whipped topping keeps the texture cloud-light.
Garnish with fresh peach slices, blueberries, and mint leaves for a dessert that looks like it took hours but really just needed some fridge time.
Pro Tips
- Let the gelatin thicken until it’s the consistency of raw egg whites before folding in the whipped topping. Too liquid and the topping deflates. Too set and you get lumps.
- Lightly oil the mold before filling so the dessert releases cleanly when you flip it. A quick spritz of cooking spray works too.
- To unmold, dip the bottom of the mold in warm (not hot) water for 10 seconds, place the serving plate on top, and flip with confidence.
Ingredients
Directions
Bring water to boil.
Gradually add to gelatin in small bowl; stir until dissolved.
Beat neufchatel cheese, lemonade concentrate and peel in large mixing bowl at medium speed with electric mixer until well blended.
Stir in gleatin; chill until thickened but not set.
Gold in whipped topping; pour into lightly oiled 6 cup mold.
Chill until firm. Unmold. Garnish with peach slices, blueberries and fresh mint leaves, if desired.
Comments
