Iced Cream Cheese

This is a delicious pudding, made with, full fat cream cheese, double cream, grated lemon, and castor sugar. This make a refreshing change from ice cream, and I didn’t have to worry about the calories, being an active youngster, when mum made this recipe.

Iced cream cheese and fruit image


.225 g, full fat cream cheese
.225 ml. double cream, stiffly whipped
.finely grated rind of 1 un-waxed lemon
.30 ml. castor sugar


.Strain the cheese, then beat in the cream until the mixture is smooth.
.Beat in the remaining ingredients
.Line a a small souffle dish with a double thickness of cheesecloth, and spoon in the cheese mixture
.Cover with foil and chill in the freezing compartment of the refrigerator for 2 hours, or until very firm

Note: This dessert is usually served with fresh berry fruits, such as wild strawberries, raspberries or blackberries. A crushed biscuit base can be made by melting butter mixing with the biscuit, spreading over a shallow flan dish, chill in the fridge, cut to shape of iced cream cheese as a base.


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