Recipe By : Good Housekkeeping Book of Desserts, p.257
Serving Size : 12 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Calorie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Lemon
2 c Buttermilk
1/2 c Sugar
1/8 ts Salt
2 c Assorted fresh fruit
Garnish:
Lemon leaves
Strawberries -- halved
Blueberries
Raspberries
Nectarine wedges
Begin about 3-1/2 hours before serving or prepare a day ahead.
Line (twelve) 2-1/2" muffin pan cups with fluted paper baking cups.
Into a large bowl, grate peel from lemon. Add buttermilk, sugar, and
salt. With wire whisk; mix until blended. Gently stir in 1-1/4 cups
fruit. Spoon mixture into paper baking cups. Top with remaining
3/4 cup fruit. Some fruit will stay above mixture for pretty color.)
Cover; freeze until firm, about 3 hours. Peel off paper baking cups
from dessert.
Notes:
* Use a wide variety of fruits such as halved strawberries, chopped
peaches, chopped nectarines, blueberries, or raspberries.
** I have not made this dessert, however, the presentation is
exquisite in the cookbook!
