Browsing through some of my old Bon Appetit's and came across this ad and it looks luscious for summer entertaining.
Bavarian Lemon Creme
1 envelope unflavored gelatin
1/2 cup cold water
2 8-oz. packages Philadelphia Brand Cream Cheese, softened
1/2 cup sugar
1/4 cup milk
1/4 cup lemon juice
1/2 teaspoon grated lemon rind
2 egg whites
1 cup whipping cream, whipped
Lemon Sauce
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing until well blended. Gradually add gelatin, milk, juice and rind, mixing until blended. Chill, stirring occasionally, until thickened but not set. Beat with electric mixer or wire whisk until smooth. Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture. Pour into lightly oiled 1-1/2-quart mold; chill until firm. Unmold; serve with:
Lemon Sauce
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup water
1/4 cup lemon juice
2 egg yolks, beaten
Combine sugar and cornstarch in saucepan; gradually add water and juice. Cook, stirring constantly, until mixture is clear and thickened. Stir small amount of hot mixture into egg yolks; return to hot mixture. Cook, stirring constantly, over low heat until thickened. Cool.
8 to 10 servings.
Recipe Source: Philadelphia Cream Cheese (Kraft) Ad
Bon Appetit Magazine - March 1984
Bavarian Lemon Creme
1 envelope unflavored gelatin
1/2 cup cold water
2 8-oz. packages Philadelphia Brand Cream Cheese, softened
1/2 cup sugar
1/4 cup milk
1/4 cup lemon juice
1/2 teaspoon grated lemon rind
2 egg whites
1 cup whipping cream, whipped
Lemon Sauce
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing until well blended. Gradually add gelatin, milk, juice and rind, mixing until blended. Chill, stirring occasionally, until thickened but not set. Beat with electric mixer or wire whisk until smooth. Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture. Pour into lightly oiled 1-1/2-quart mold; chill until firm. Unmold; serve with:
Lemon Sauce
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup water
1/4 cup lemon juice
2 egg yolks, beaten
Combine sugar and cornstarch in saucepan; gradually add water and juice. Cook, stirring constantly, until mixture is clear and thickened. Stir small amount of hot mixture into egg yolks; return to hot mixture. Cook, stirring constantly, over low heat until thickened. Cool.
8 to 10 servings.
Recipe Source: Philadelphia Cream Cheese (Kraft) Ad
Bon Appetit Magazine - March 1984