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Lemon Velvet |
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Serves: 4 Print this Recipe3/4 cup water very hot 2 envelopes unflavored jello 1/2 cup sugar 1 8-fluid ounce can frozen lemonade concentrate partially thawed 1/2 cup water cold 1/2 cup frozen whipped topping 1 teaspoon vanilla extract Few drops yellow food color 1 cup ice cubes Frozen non-dairy whipped topping, thawed Finely grated lemon peel Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Pour hot water into a blender container. Add gelatin. Cover and blend on high speed for 30 seconds. Add sugar. Cover and blend on high speed for 10 seconds; scrape sides of container. Add lemonade concentrate, cold water, whipped topping, vanilla and food color. Cover and blend on low speed until blended. With motor running on high speed, add ice cubes, one at a time, until melted, about 1 minute total. Pour into parfait or stemmed glasses. Chill for 20 minutes or until set. Just before serving, garnish with whipped topping and sprinkle with lemon peel. Serve with crisp cookies if desired. Lemon Velvet is from the Cook'n Quick & Easy collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chocolate Crepes Continental Pears Cookie Fruit Tart Hot Butterscotch Bananas Lemon Velvet Peach Crisp Pineapple And Rum Dessert Skillet Soufflé Swiss Chocolate Mousse |
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