Luscious Lemon Cream Cups
Servings 8 to 10 cups
Ingredients
- 1 (8-ounce) block cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipping cream
- 3 tablespoons lemon juice
- zest of 1 lemon
- 1 teaspoon vanilla
- cut fresh fruit
Instructions
- Place 8 to 10 cupcake liners (I like to use the foil ones, but paper will work) in a cupcake pan. Set aside.
- With a mixer, beat the cream cheese and powdered sugar until smooth. Add the whipping cream and beat until you get semi-stiff peaks. Stir in the juice, zest, and vanilla. Spoon about ½ cup of the mixture into each cup and freeze. To serve, remove the cream cups from the liners and allow to soften for about 5 minutes. Serve topped with fresh fruit. I like to use blueberries, strawberries, and kiwi, but use whatever you like.
Notes
For long term storage, place the frozen cups in a zip top bag and return to the freezer.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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