New Recipes for a New Year

Sunday, April 15, 2012

Spanish Lemon Cream

Dogwood in Williamsburg VA

3 8oz containers of plain yoghurt
4 lemons
1/2 can of sweetened, condensed milk


Squeeze the juice from the lemons.  Add the juice to a mixing bowl.  Add 8 oz of sweetened, condensed milk (each can is 14 oz-so a little more than half).  Mix well with mixer.  Add yoghurt, one container at a time and mix well.  Cover and refrigerate for at least one hour until it thickens to the consistency of pudding.

I usually put it in parfait glasses and top with a few fresh berries- raspberries or blue berries.

Serves 4-6