lumicero/recipes-ing2inst huggingface dataset:
Title: Bananas Foster
Ingredients:
- 5 bananas
- 1 brown sugar
- 1/2 butter
- 1/2 dark rum
Instructions:
1. Slice the bananas in half and then lengthwise.
2. In a large skillet, melt the butter with the brown sugar.
3. Add the bananas to the mixture and poke a few holes in them with a fork.
4. Turn only once and add the liquor.
5. Serve with vanilla ice cream.
Title: Copycat Dad's Oatmeal Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2 ground cinnamon
- 2 ground allspice
- 2 ground cloves
- 1/2 salt
- 1/2 baking soda
- 3 quick-cooking oats
Instructions:
1. Cream first three ingredients until fluffy, add eggs and vanilla.
2. Mix all dry ingredients into butter mixture.
3. Stir in oats.
4. Let.
5. dough stand at room temperature for 2 hours.
6. Preheat oven to 375 degrees F (190 degrees C).
7. Drop dough by tablespoonfuls onto lightly greased cookie sheets.
8. Flatten cookies slightly and bake for 10 minutes.
9. Do not overbake.
10. Take cookies from the oven when still puffy and edges are just beginning to brown.
11. Let cookies cool a minute or two on cookie sheets.
12. before removing.
13. Cool completely on racks.
14. They are fragile and difficult to remove from the cookie sheets when they are still warm, so WORK GENTLY.
Title: Tomato-Spice Cake
Ingredients:
- 1 water
- 1 eggs
- 1/2 walnuts
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Grease sides and bottom of a 13x9x2-inch pan and flour lightly.
3. Blend all ingredients together in a large bowl at low speed of mixer.
4. until moistened, then beat at medium speed for 2 minutes.
5. Pour batter into prepared pan and bake as directed on box.
6. Cool pan on wire rack for 15 minutes.
7. If frosting is desired, cool cake completely first.
Title: Rhubarb Cake With Lemon Sauce (Taste of Home)
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 2 vanilla
- 3 flour
- 1 baking powder
- 1 cinnamon
- 1/2 salt
- 1/2 baking soda
- 1 buttermilk
- 2 fresh rhubarb
- 1 frozen rhubarb
- 1 sugar
- 1/2 butter
- 1/3 water
- 3 lemon juice
- 1 egg
- 1 lemon peel
- 1 ground nutmeg
Instructions:
1. Cream butter and sugars till light and fluffy. Beat in egg and vanilla. Combine the next 5 ingredients; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
2. Transfer to greased 9x13 pan. Sprinkle with cinn-sugar. Bake at 350 degrees for 35-40 minutes or till toothpick comes out clean from the center. Place on wire rack.
3. For sauce, in a small saucepan, combine the 1st 4 ingredients, bring to a boil over medium heat, stirring constantly. Whisk in small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg. Serve warm with cake.
Title: Italian Love Cake
Ingredients:
- 1 ricotta cheese
- 1 3/4 instant pudding mix
- 1 eggs
- 4 sugar
- 3/4 vanilla
- 1 milk
- 1 1/2 Cool Whip
- 12
Instructions:
1. Mix cake according to directions.
2. Pour into 9X13 inch pan.
3. Mix Ricotta cheese, eggs, sugar and vanilla.
4. Pour over uncooked cake.
5. Bake at 350 about an hour, checking center to determine if done.
6. Cool and frost with topping.
7. Topping: Mix pudding mix, milk and Cool Whip and spread on cooled cake.
Title: Apple Goodie
Ingredients:
- 7 apples
- 1 1/2 sugar
- 2 cinnamon
- 1 nutmeg
- 1 French vanilla instant pudding
- 1 sugar
- 1/2 flour
- 1/2 milk
- 1 egg
Instructions:
1. Set oven to 350 degrees,.
2. Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking dish).
3. In a bowl mix together the sliced apples with 1-1/2 cups sugar and the spices.
4. Transfer to the bottom of baking dish and spread evenly.
5. Sprinkle the dry vanilla pudding powder evenly over top of apple mixture.
6. In a bowl stir together 1 cup sugar (can use more) flour, milk, oil and egg; pour this mixture over the dry pudding and apples.
7. Bake for about 30 minutes or until apples are fork-tender.
Title: Fat Free Peanut Butter Banana Spirals
Ingredients:
- 1/2 low-fat vanilla yogurt
- 1/3 nonfat milk
- 1 bananas
- 1 flour tortillas
- 2 ground cinnamon
- 4
- 2
- 1/8
Instructions:
1. In a bowl, combine peanut butter, and yogurt and stir until smooth.
2. In another bowl, place the bananas in a bowl, and add orange juice, and milk. Toss gently to coat.
3. Spread 3 tablespoons peanut butter mixtureover each tortilla, leaving a 1/2 inch border.
4. Arrange 1/3 cup banana slices in a single layer over the peanut butter mixture.
5. Combine wheat germand cinnamon and spread over banana slices.
6. Roll up, and slice each roll into 6 slices.
Title: Sugar Free Orange Stuff
Ingredients:
- 6 sugar-free orange gelatin
- 3 sugar-free instant vanilla pudding mix
- 24 hot water
- 1 heavy whipping cream
- 1 Cool Whip
- 2
- 8
Instructions:
1. Dissolve Jello & Tang in 1 Celsius hot water. Add 3 cups soda or cold water. Set aside. Whip cream until very soft peaks appear. Add Jello and pudding and mix until well blended. Refrigerate until set and top with Cool Whip
2. Other combinations:
3. (Key Lime Pie) Lime Jello – lemon/lime crystal lite & diet sprite
4. (Lemon Pie) Lemon Jello – Sugar free powdered lemonade & diet Sprite
5. Strawberry Jello – don’t use drink mix or soda stir in real strawberries.
6. Peach Jello & Peach flavored water from Walmart.
Title: Low-Fat Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 flour
- 2 1/4 flour
- 2 baking powder
- 1 1/2 cinnamon
- 1/2 salt
- 1/4 baking soda
- 1/4 nutmeg
- 2/3 sugar
- 2/3 dark brown sugar
- 1/2 applesauce
- 1/3 plain nonfat yogurt
- 1/4 vanilla
- 2 1/2 egg
- 2 carrots
- 1 light cream cheese
- 2 fat free cream cheese
- 2/3 vanilla
- 1 1/4 powdered sugar
- 3 1/2 walnuts
- 1/4
Instructions:
1. Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
2. Combine 2¼ cups flour through nutmeg in a medium bowl.
3. Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
4. Stir in carrot.
5. Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
6. Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
7. Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
8. MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
9. Gradually add sugar and beat at low speed just until smooth.
10. (If necessary you can thin the frosting with a little skim milk).
11. Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
12. Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
13. Either way, sprinkle walnuts over top.
Title: Strawberry S'mores (Low Fat)
Ingredients:
- 4 marshmallows
- 4 graham crackers
- 8 strawberry slices
- 2
Instructions:
1. Roast marshmallows until they have turned a golden brown and spread 1/4 of the jam on one graham half and then top with the marshmallow.
2. Put the strawberry slices on top and then the other graham half. Enjoy!
3. Other Variations.
4. Chocolate grahams, 2 tbs peanut butter, 8 banana slices.
5. Chocolate grahams, 1 (1.55 oz) chocolate bar, 8 raspberries.
6. Cinnamon grahams, 2 tbs cream cheese spread, 16 blueberries.
Title: Ladyfingers (Biscuits à La Cuiller)
Ingredients:
- 2/3 all-purpose flour
- 1 salt
- 4 eggs
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350F degrees (175C degrees).
2. Grease and flour a baking sheet.
3. In a large bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla until pale and thick enough to leave a ribbon trail* (see below).
4. In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry).
5. Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue.
6. Sift flour and salt over the egg yolk mixture. Add 1/4 of the meringue mixture and gently fold together. Fold in remaining meringue in 2 batches.
7. Gently spoon batter into a pastry bag fitted with a 5/8-inch plain tube. Pipe uniform 3-1/2-inch Ladyfingers at least 1 inch apart on prepared baking sheet. Sprinkle with powdered sugar.
8. Bake 15 to 18 minutes, wedging oven door ajar with a spoon so Ladyfingers dry as they bake. Remove from oven. Cool slightly on baking sheet. Transfer to a rack to cool completely.
9. *Ribbon trail: When a whisk or beater is lifted, the batter falls slowly in a thick trail which does not sink immediately into the batter but remains on top for a few seconds.
Title: Chai Brownie Cupcakes With Creamy Froth
Ingredients:
- 10 boiling water
- 1 canola oil
- 1 eggs
- 3/4 marshmallow creme
- 3 ground cinnamon
- 3/4
- 1/8
Instructions:
1. Heat oven to 350°F Place paper baking cup in each of 12 regular-size muffin cups.
2. In 2-cup glass measuring cup, steep tea bags in boiling water 5 minutes. Using back of spoon, press tea bags against side of cup to make 3/4 cup tea. Discard tea bags. If necessary, add enough water so tea measures 3/4 cup.
3. In large bowl, stir brownie mix, oil, eggs and tea with wooden spoon until well blended. Divide batter evenly among cups (cups will be almost full).
4. Bake 25 to 30 minutes or until toothpick inserted comes out almost clean. Remove from pan to cooling rack. Cool about 45 minutes.
5. Meanwhile, in medium bowl, beat whipped topping and marshmallow creme on medium speed about 3 minutes or until fluffy. Refrigerate while cupcakes cool. Generously frost cupcakes with topping mixture; sprinkle with cinnamon.
Title: Danish Pastry Apple Bars
Ingredients:
- 3 flour
- 1 salt
- 1 old-fashioned oatmeal
- 1 tart apples
- 1 sugar
- 8 -10 cinnamon
- 1
Instructions:
1. Combine flour, salt and shortening.
2. Beat egg yolks in measuring cup and add milk to make 2/3 cup liquid.
3. Stir into flour mixture.
4. Dampen counter top with water then roll out half the dough between wax paper into 17 x 12 inch rectangle; fit into and up side of 15.5 x 10.5 x 1 inch baking pan.
5. Sprinkle with oatmeal, top with apple, combine sugar and cinnamon then sprinkle on top.
6. Roll the remaining dough to 15.5 x 10.25; place over apples, seal edges; cut slits in top.
7. Beat egg white until frothy; brush on crust.
8. Bake in 350 degree oven for 50 minutes.
Title: Sweet and Salty Brownies (With a Layer of Salted Caramel... !)
Ingredients:
- 1 sugar
- 2 light corn syrup
- 1/2 heavy cream
- 1 sea salt
- 1/4 sour cream
- 1 1/4 flour
- 1 salt
- 2 dark chocolate
- 11 unsalted butter
- 1 sugar
- 1 1/2 light brown sugar
- 1/2 eggs
- 5 vanilla
- 2 sea salt
- 1 1/2 sugar
- 1
Instructions:
1. Make the Caramel: In a medium sauce pan, combine the sugar and corn syrup with 1/4 cup water, stirring together carefully so you don't splash the sides of the pan. Cook over high heat, until a thermometer reads 350 degrees and is dark amber in color.
2. Remove from the heat and slowly add the cream (it will bubble up). Then add the fleur de sel. Whisk in the sour cream. Set aside to cool.
3. Make the Brownie: Preheat oven to 350. Butter the sides and bottom of a 9 x 13" pan. Line the bottom with parchment paper. Butter the parchment.
4. In a medium bowl, whisk the flour, salt and cocoa powder.
5. Place the chopped chocolate and butter in a bowl over simmering water.
6. Stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water. Whisk in both sugars until completely combined. Removed bowl from pan.
7. Add 3 eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until incorporated. Do not overbeat the batter at this stage or your brownies will be cakey.
8. Add the flour mixture. Using a rubber spatula, fold in the dry ingredients until there is just a trace of the flour mixture remaining.
9. Assemble: Pour half of the mixture into the prepared pan and smooth the top with an offset spatula. Drizzle and 3/4 cup of the caramel sauce (not all of it) over the batter, trying to stay away from the edges. Gently spread the caramel sauce evenly. In heaping spoonfuls, scoop the remaining batter over the caramel layer. Smooth the brownie batter gently over the caramel. Drizzle with remaining caramel.
10. Bake the brownies for 30 minutes, rotating the pan halfway through. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs.
11. Remove the brownies from the oven and sprinkle with the fleur de sel and the coarse sugar.
12. Cool completely before serving. These are even better the NEXT day, if they last that long --.
13. Note: Fleur de sel is a very expensive, natural flaked sea salt. I used freshly ground sea salt and it seemed to work just fine. :).
Title: Maria's Paleo Pecan Ice Cream
Ingredients:
- 2 bananas
- 1 vanilla
- 1 sea salt
- 1 pecans
- 1/2
Instructions:
1. Partially thaw frozen bananas so they can blend in the food processor. Add all ingredients except pecans and process to a smooth and thick consistency. Add pecans and pulse chop to desired size - just a few pulses is fine.
2. EAT!
3. If you return to freezer, this will freeze pretty solid so you might as well eat it all right away. :).
Title: Deceptively Delicious Vegan Chocolate Cookies
Ingredients:
- 1/4 applesauce
- 2 sugar
- 3/4 water
- 3 -4 salt
- 1/4 baking soda
- 1/2 flour
- 1
- 1/3
- 3/4
Instructions:
1. Cream applesauce, oil, sugar and 1 T water.
2. Mix in remaining 2-3 T of water and beat well.
3. In a separate bowl, mix dry ingredients.
4. Add to applesauce mixture and mix until combined.
5. If applicable, add chocolate chips last.
6. Refrigerate for 30 minutes to an hour.
7. Preheat oven 400°F and grease a cookie sheet well.
8. Make approximately 24 balls (or you can do drop cookies).
9. Bake for approximately 8 minutes—they should be very puffy. Be careful not to over-bake as they will become quite hard when cooled.
10. Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.
Title: Wonderful Coconut-Cherry Snack Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 2 vanilla
- 1 flour
- 2 3/4 flaked coconut
- 1 walnuts
- 1 pecans
- 1 maraschino cherries
Instructions:
1. Set oven to 350 degrees.
2. Grease TWO 13" x 9" baking pans.
3. In a mixing bowl, cream butter and sugar.
4. Add in the eggs one at a time, beating well after each addition.
5. Beat in extracts.
6. Add in the flour; beat until blended.
7. Fold in coconut, nuts and cherries.
8. Divide evenly into two prepared baking pans.
9. Bake for 30-35 minutes, or until cakes test done.
10. Cool on wire racks.
Title: Merry Mellow Fudgies
Ingredients:
- 3 flour
- 2/3 cocoa powder
- 1/2 baking soda
- 1 granulated sugar
- 1 brown sugar
- 1 butter
- 2 vanilla
- 2 eggs
- 30 -40 marshmallows
Instructions:
1. Preheat oven to 400 degrees.
2. Spray pans lightly or use parchment paper.
3. Combine all dry ingredients.
4. In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
5. Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
6. Remove marshmellows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmellow to wait. Move dough over and around marshmellow, enclosing the frozen marshmellow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.
Title: Fresh Apple Bundt Cake
Ingredients:
- 3 flour
- 1 sugar
- 2 apples
- 1 salt
- 3 baking soda
- 1 eggs
- 1 vanilla
- 2 powdered sugar
- 1 ground cinnamon
- 1 butter
- 3 sugar
- 1/2 corn syrup
- 1/4 vanilla
- 1
Instructions:
1. Sift together the flour, salt, and soda (and cinnamon, if used). Add rest of ingredients and mix together until well blended. The mixture will be very thick, heavy, and hard to stir.
2. Pour into a greased and floured bundt pan. I prefer the flexible silicone rubber pans as this recipe tends to stick to metal pans.
3. Bake 1 hour and 15 minutes at 350 degrees.
4. While the cake bakes, prepare the topping by mixing all of the ingredients together.
5. As soon as the cake is removed from the oven, and while it is still in the pan, pour the topping over the top. The topping will soak through the cake and down the sides.
6. Let cool for 30 minutes, then invert the cake onto a plate and remove the pan.
7. Optional - sprinkle with powdered sugar. - Add 3 teaspoons ground cinnamon to the dry ingredients of the mix.
Title: Macedonian Coconut Cake
Ingredients:
- 1 butter
- 1 sugar
- 8 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 milk
- 2 vanilla
- 1 flaked coconut
- 1 water
- 3 1/2 sugar
- 1/2 lemon juice
- 3
- 1
Instructions:
1. Grease and flour a 15 x 10 x 2-inch sheet cake pan or 10-inch bundt pan.
2. In large bowl, cream together the butter and sugar with an electric mixer on high speed.
3. Beat in egg yolks.
4. Combine dry ingredients (flour through baking soda).
5. Combine wet ingredients (milk through vanilla).
6. On low speed alternately add dry and wet ingredients to batter.
7. Stir in coconut.
8. In a separate bowl, beat egg whites until stiff but not dry and gently fold into batter just until mixed.
9. Pour into pan.
10. Bake at 350° 1-1¼ hours until toothpick inserted comes out clean.
11. Start cake cooling and make syrup:
12. Combine water through 3 cups sugar in a saucepan, bring to a boil—stirring until sugar dissolves—and let boil 5 minutes.
13. Remove syrup from heat and stir in lemon juice.
14. Pour syrup over cake and let cool completely.
Title: German Chocolate Pound Cake Surprise
Ingredients:
- 1 eggs
- 1 water
- 4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 12 cup tube pan OR Bundt pan.
3. Mix all ingredients (including the icing) in mixer at medium speed 2 minutes.
4. Pour into prepared pan and bake 55 - 60 minutes.
5. Remove from oven to wire rack and allow cooling for 10 minutes.
6. Invert onto serving plate and dust with powdered sugar.
Title: Brandied Chocolate Fruitcake
Ingredients:
- 1 raisins
- 1/2 brandy
- 1 butter
- 1 sugar
- 4 eggs
- 3/4 flour
- 1 1/2 baking powder
- 6 pecans
- 2
- 1
- 3
Instructions:
1. Combine candied pineapple, cherries, raisins, and 1/2 cup brandy in a small bowl. Cover and let stand overnight.
2. Drain the fruit, reserving 1/3 cup brandy. (If the fruit has absorbed most of the brandy, reserve what you can and add more to make 1/3 cup.) Set fruit and brandy aside.
3. Spray two 9"x5" loaf pans liberally with baking spray.
4. Melt baking chocolate in the top of a double boiler over simmering water. Set aside to cool.
5. Cream the butter in the bowl of an electric mixer. Gradually add one cup sugar and blend well.
6. Beat in the egg yolks two at a time, scraping down after each addition. Beat in cooled chocolate.
7. Resift the flour with baking powder and add to the batter alternately with the reserved brandy. Stir in the fruit and nuts.
8. Beat egg whites until they just begin to hold their shape. Then add remaining 1/2 cup sugar, beating until soft peaks form. Fold about 1/4 of the egg whites into the batter, then gently (but thoroughly) fold in the remaining egg whites.
9. Turn batter into prepared pans and place loaf pans in a roasting pan (or other baking pan). Pour enough boiling water in the outer pans to come about halfway up the sides of the loaf pans.
10. Bake at 250 for 2.5 hours, or until a wooden pick inserted into the center comes out clean.
11. Cool fruitcakes for 15 minutes, then remove from pans. Pour a few tablespoonfuls of brandy over each cake. Cool thoroughly.
12. Wrap each loaf individually in plastic wrap or cheesecloth, then wrap in foil. Store for 2-8 weeks in the refrigerator before serving. Sprinkle the cakes with brandy 2-4 times during the waiting period.
13. If you want to top the cake with a glaze (I never did), combine 1.5 cups powdered sugar, 3-4 tablespoons of whipping cream, and 1/4 teaspoons almond extract; blend until smooth, then spread evenly over cake.
Title: Triple Chocolate Brownie Cake
Ingredients:
- 3 butter
- 1/2 eggs
- 3 sugar
- 1 1/2 vanilla extract
- 1 salt
- 1/4 flour
- 1 white chocolate chips
- 1 water
- 4 butter
- 3 light corn syrup
- 1 1/2
- 2
Instructions:
1. PREHEAT oven to 350°F Grease sides of a 9–inch round cake pan. Line bottom of cake pan with Reynolds Parchment Paper; set aside.
2. FOR CAKE, place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside. Beat eggs on medium speed with an electric mixer. Beat in sugar, vanilla and salt. Stir in melted chocolate, flour and white morsels. Spread batter in parchment–lined pan.
3. BAKE 35 to 37 minutes. Cool in pan on rack 15 minutes. Loosen sides with a knife; invert cake onto plate. Peel off parchment. Cool. Cake will be dense and fudgy.
4. FOR GLAZE, place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, 1 to 1 1/2 minutes until melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment; refrigerate until glaze is set.
Title: The Best Fast & Easy Tiramisu
Ingredients:
- 2 ladyfingers
- 2 instant coffee
- 1 sugar
- 1 boiling water
- 2 fat free cream cheese
- 1/2 sugar
- 2 almond flavored liqueur
- 2 brandy
- 1 Cool Whip Lite
Instructions:
1. ARRANGE 1 package of the ladyfingers on bottom of 13x9-inch baking dish.
2. Dissolve instant coffee and 1 tablespoon sugar in boiling water.
3. Brush 1/2 cup coffee mixture over ladyfingers in dish.
4. BEAT cream cheese with electric mixer on medium speed until smooth.
5. Add sugar and liqueur, mixing until blended.
6. Gently stir in whipped topping.
7. POUR 1/2 of the cream cheese mixture over ladyfingers.
8. Top with remaining ladyfingers; brush with remaining coffee.
9. Spoon remaining cream cheese mixture over ladyfingers.
10. Dust with cocoa powder.
11. Refrigerate 4 hours or overnight.
Title: LEMON FLUFF
Ingredients:
- 1/2 Splenda sugar substitute
- 2 1/2 sugar
- 1/2 cornstarch
- 2 water
- 1 butter
- 1/4 lemon juice
- 1 lemon zest
- 8 Cool Whip
Instructions:
1. Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
2. Add water and cook over medium heat, stirring with a whisk, until thick.
3. Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
4. Add butter, zest and lemon juice.
5. Cool completely.
6. Fold in 1/2 container of Cool Whip.or whipped cream.
7. Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.