115807 lemon chiffon fruit compote Recipes
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tart apples, peeled, peaches, peeled and cubed and7 Moretart apples, peeled, peaches, peeled and cubed, unsweetened pineapple chunks, unsweetened pineapple juice, honey, lemon slices (1/4 inch), cinnamon stick (3-1/2 inches), firm banana, thinly sliced, cream , sliced almonds and maraschino cherries, optional3 hour 15 min, 9 ingredients
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boiling water or 1/2 cup orange juice and4 Moreboiling water or 1/2 cup orange juice, sugar-free lemon gelatin, fat free cream cheese or 1/2 cup reduced-fat cream cheese, sugar-free lemon yogurt or 1 1/2 cups regular fat-free lemon yogurt or 1 1/2 cups lemon low fat yogurt, fat-free whipped topping or 2 cups light whipped topping15 min, 5 ingredients
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ground gingersnap cookie crumbs (about 25 cookies ground ... and14 Moreground gingersnap cookie crumbs (about 25 cookies ground in processor), sugar, minced crystallized ginger, unsalted butter, melted, ice cubes, water, unflavored gelatin, sugar, strained fresh lemon juice, egg yolks, grated lemon peel, fine sea salt, chilled whipping cream, powdered sugar, lemon peel strips from 1 lemon, removed with citrus zester15 ingredients
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cake, all-purpose flour, granulated sugar, baking powder and15 Morecake, all-purpose flour, granulated sugar, baking powder, salt, cold water, vegetable oil, vanilla, grated lemon zest, egg yolks, egg whites (about 8 large eggs), cream of tartar, lemon glaze, butter or margarine (5-1/3 tbsp), powdered sugar, grated lemon zest, lemon juice, warmed, lemon jell slices and mint springs, for garnish (optional)1 hour 30 min, 19 ingredients
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cake -and-pastry flour, splenda sugar substitute and11 Morecake -and-pastry flour, splenda sugar substitute, baking powder, salt, vegetable oil, egg yolks, water, grated fresh lemon rind, lemon juice, egg whites, cream of tartar, icing sugar (optional), lemon juice (optional)1 hour 10 min, 13 ingredients
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fat-free evaporated milk (250 ml), unflavoured gelatin and6 Morefat-free evaporated milk (250 ml), unflavoured gelatin, water (125 ml), fresh lemon juice (45 ml), splenda sugar substitute (180 ml), grated lemon rind (4 ml), lemon extract (1 ml) (optional), graham cracker crust (23 cm ) (optional)20 min, 8 ingredients
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Lemon Cloud Tart with Rhubarb Compoteegg yolks, eggs, fresh lemon juice, unsalted butter, diced and13 Moreegg yolks, eggs, fresh lemon juice, unsalted butter, diced, sugar, hazelnuts, toasted, unsalted butter, room temperature, powdered sugar, grated lemon peel, egg yolk, all purpose flour, fine sea salt, chilled heavy whipping cream, creme fraiche, sugar, grated lemon peel, rhubarb compote17 ingredients
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Fruit Compote With Honey Yogurtunsweetened apple juice, fresh ginger (about 1/4 inch) and8 Moreunsweetened apple juice, fresh ginger (about 1/4 inch), ripe pears, golden delicious apples, fresh lemon juice, pitted prunes, plain low-fat yogurt, honey, sliced almonds, julienned strips lemon zest30 min, 10 ingredients
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Fruit Compoteripe granny smith apples, ripe bartlett pears, sugar and4 Moreripe granny smith apples, ripe bartlett pears, sugar, fresh lemon juice, ground cinnamon, sliced fresh plums (2 plums), vanilla extract35 min, 7 ingredients
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Lemon Chiffon Cakelemon chiffon cake, flour, sugar, baking powder, salt and16 Morelemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .1 hour 15 min, 21 ingredients
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Lemon Chiffon Pie IIiboiling water, lemon gelatin, grated lemon rind and5 Moreboiling water, lemon gelatin, grated lemon rind, lemon juice, cold water, ice cube, cool whip topping, thawed, prepared graham cracker crumb crust20 min, 8 ingredients
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