Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Meriam's Lemon Pots de Creme
Meriam's Lemon Pots de Creme
Meriam's Lemon Pots de Creme
photo credit: Ev Thomas
Recipe uses light cream cheese, egg yolks and lemon.
Recipe By:
Fitness Recipes
Prep
N/A
|
Total
N/A
|
Serves
12 in little "pots" or one 9" pretty bowl.
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pots de Creme
Email
Ingredients
2
c
hot water
8
ounces
"lite" cream cheese, at room temperature.
1 1/4
c
sugar
5
T
cornstarch
dash salt
2
egg
yolks
3
T
butter
3/4
c
fresh lemon juice (about 6 lemons)
Instructions
In a non-stick pot, put the sugar, cornstarch and salt. Gradually add hot water and heat on medium, stirring, till thickened. Put the yolks in a little dish and add about 3 T. of the hot mixture to them, stirring briskly. Then add the yolks back to the pot.
Cook for 5 more minutes on low heat, stirring. Whip the mixture with a mixer until light. Stir in the butter, rind, and lemon juice - chill 30 minutes.
With your mixer, combine the lemon mixture and the cream cheese until light and smooth. Pour into little "pots de creme" containers OR pour into a pretty serving dish.
Chill 4-5 hours.
Additional Notes
Rind of 2 fresh lemons, finely minced
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Orange Pumpkin Pots de Creme
Light Vanilla Pots de Creme
Zuni Cafe Chocolate Pots de Creme
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.