Lemon Ginger Ice In Lemon Cups Recipes

GINGER LEMON DESSERT CUPS

Ginger Lemon Dessert Cups image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 box instant lemon pudding
Cold milk, amount depends on brand of pudding, check package directions
20 to 24 gingersnap cookies
3 tablespoons melted butter
1/2 pint strawberries, sliced
2 pieces crystallized ginger, finely chopped, for garnish
Store bought real whipped cream in canister
1 lemon, zested

Steps:

Mix pudding to package directions and let stand 5 minutes. Grind gingersnaps in food processor into crumbs. Remove bowl from processor and take out blade. Add butter to the food processor and stir to moisten the crumbs. Pour crumbs into 4 small glass bowls and press the crumbs up the sides of the bowls, lining each dish with a ginger snap "crust". Add a few slices of strawberries to each bowl. Fill each dish with lemon pudding and top with a few more sliced berries and chopped crystallized ginger. Add a whip cream rosette to each dessert and garnish with lemon zest.

LEMON GINGER ICEBOX CAKE

Lemon Ginger Icebox Cake image

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
2 teaspoons grated lemon zest
1 jar (10 ounces) lemon curd
2 cups heavy whipping cream
2 packages (5-1/4 ounces each) thin ginger cookies
2 tablespoons chopped crystallized ginger

Steps:

In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

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