Lemon love cups

Lemon love cups is my version of it, although each time I make a huge batch of it, it’s slightly different from the time before. Personalize your own granola with your favorite additions.

Ingredients:

PASTRY CRUST

½ cup vegan butter substitute,

slightly softened but not at

room temperature

½ cup soy cream cheese

1 tablespoon granulated sugar

1 tablespoon finely grated

lemon peel

1 cup all-purpose flour

LEMON FILLING

¾ cup silken tofu,

well drained

½ cup granulated sugar

¼ cup lemon juice

2 tablespoons grated lemon

peel

2 tablespoons cornstarch

1 teaspoon lemon extract

LEMON GLAZE

2 tablespoons lemon juice

1½ tablespoons granulated

sugar

Method - Lemon love cups

To make the crust, combine the vegan butter substitute, soy cream cheese, sugar, and lemon peel in a large bowl and beat with an electric mixer until creamy.

Add the flour and knead with your hands until just combined. Do not overwork the dough or it will be tough.

Cover tightly with plastic wrap and refrigerate for at least 30 minutes or up to 48 hours.

To make the filling, combine all the ingredients in a food processor or blender and process until smooth and fluffy, about 1 minute.

The filling can be made up to 24 hours in advance and stored in a sealed container in the refrigerator.

To make the glaze, combine the lemon juice and sugar in a small saucepan and warm on medium-high heat until the mixture bubbles. Alternatively, place the ingredients in a microwave-safe bowl and microwave at medium power for 25 seconds. Stir until the sugar dissolves.

Preheat the oven to 350 degrees F and oil a standard 12-cup muffin pan.

Press 1½ tablespoons of the pastry dough firmly and evenly into the bottom each muffin cup, forming a ¼ -inch ridge up the sides. Bake for 15 minutes, or until the crust is lightly browned. Cool in the pan for about 10 minutes. Do not turn off the oven.

Spoon 1½ to 2 tablespoons of the filling mixture into each baked cup. Bake at 350 degrees F for about 15 minutes, or until the filling is set.

Remove from the oven and let cool in the pan for 10 minutes. Spoon 1 teaspoon of the glaze over each cup. Using a spoon, carefully remove the cups from the muffin pan. Cool completely on racks. Store the cups in a sealed container in the refrigerator.

Notes and Tips:

The glaze provides an extra kick of lemon, but it may be omitted if you prefer. For a fancy touch, place a ripe berry in the center of each cup just before serving.

Cream puff dessert

Cream puff dessert is a rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it

in our monthly newsletter. From Lisa Nash of Blaine Minnesota.

Ingredients:

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs

FILLING:

1 package (8 ounces) cream cheese, softened

3-1/2 cups cold milk

2 packages (3.9 ounces each) instant chocolate

pudding mix

TOPPING:

1 carton (8 ounces) frozen whipped topping,

thawed

1/4 cup chocolate ice cream topping

1/4 cup caramel ice cream topping

1/3 cup chopped almonds

Method - Cream puff dessert

In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.

For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.

Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds.

Refrigerate leftovers. Yield: 12 servings.