This recipe is quite special to me. Why, you would ask. A reader of this blog, Shinaz from Abu Dhabi had shared this picture on an FB group sometime ago. If you really watch out my space, I don’t have much of fruity desserts apart from a few trifles and a banoffee pie, among the very few, and not a single “citrusy” dessert. Most of the them are chocolate based. It is not that I don’t love them. It is just that my mind is fixated with chocolate as dessert and always end up giving it my first preference. I don’t know if it is a good habit. 🙂
OK, coming back to the story, I ended up asking her for the recipe, which she messaged me. I rubbed my eyes twice while going through the list. So easy! All you need is 3 main ingredients and you are so ready to go for it. I promised her I would try it and would post it on the blog. Alhamdulillah, I am able to do just that… 🙂
This is the third and final recipe under the theme “Are you Pudding me?” for the Blogging Marathon #74, the other two being Mango Coconut Milk Pudding and Chocolate Croissant Pudding. This super simple dessert is a mix of lemon jelly, cream cheese and whipped cream. Since she shared the recipe with lemon jelly, I chose the same flavor though you can use any jelly. Her recipe had used Dream Whip, which is a non-diary whipping cream powder, but I chose to use whipped cream. The set jelly is blitzed along with the cheese and cream till smooth and allowed to set till done. You can add sugar if you find the mixture not sweet enough to your liking.
Can you see how soft serve it looks like? It feels like a cross between cheesecake and ice cream. The tanginess of the lemon jelly and cheese gave it a nice refreshing feeling. It is a very easy recipe, that will definitely be a hit at any party and will get people asking for the recipe from you. 😉 Off to the recipe…
Lemon Cream Cheese Pudding
- 1 sachet 70-85 gm depending on brand lemon jelly
- 100 gm pack cream cheese
- 250 ml whipping cream
- Sugar as required
- Lemon/ lime slices and mint leaves for garnish
- Prepare the jelly as per pack instruction. Pour into a container and freeze for an hour or till set.
- Pull out the jelly, scrape it into a blender along with the cream cheese and whipping cream.
- Blitz till smooth. Add sugar if required.
- Pour into a 1 litre container and cover with cling film. Keep in the fridge for two hours or till set.
- Garnish with lemon and mint leaves.