Makeover Frosty Lemon Squares |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. Ingredients:
1/4 cup butter, softened |
2 tablespoons confectioners' sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup cornstarch |
1/2 cup ground pecans |
cream cheese layer: |
1 package (8 ounces) reduced-fat cream cheese |
1 package (8 ounces) fat-free cream cheese |
3/4 cup confectioners' sugar |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
lemon layer: |
1-1/4 cups sugar |
6 tablespoons cornstarch |
1/4 teaspoon salt |
1-1/4 cups water |
3/4 cup lemon juice |
2 tablespoons butter |
1 tablespoon grated lemon peel |
3 to 4 drops yellow food coloring, optional |
topping: |
1 tablespoon grated lemon peel |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
Directions:
1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
3. Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
4. Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving. Yield: 20 servings.
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