Frozen Tortoni Cream
Yield
8 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
cream cheese
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
amaretto liqueur
|
*
|
| 1 ½ | cups |
whipped cream
|
|
| ¾ | cup |
peanut brittle
finely chopped |
*
|
| 1 | tablespoon |
lemon zest
grated, or orange |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cream cheese
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
amaretto liqueur
|
*
|
| 355 | ml |
whipped cream
|
|
| 177 | ml |
peanut brittle
finely chopped |
*
|
| 15 | ml |
lemon zest
grated, or orange |
|
Directions
Whip cream cheese with sugar until light. Beat in Amarreto.
Whip cream until light. Fold into cream cheese base. Gently fold in finely chopped peanut brittle.
Pipe or spoon mixture into 8 gold or silver foil large muffin cups.
Freeze 2 hours or until frozen.
Remove from freezer 5 minutes before serving. Sprinkle with orange or lemon peel.
