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Lemon Raspberry Clouds


Ice cream is always a simple and satisfying dessert, and with the many intriguing flavors on the market there’s lots to choose from.  A new favorite of mine is Häagen-Dazs Five Lemon. When I first tasted it, I thought it was so perfect on it’s own I couldn’t possibly make it better in a recipe.  But I did — fresh raspberries and light meringue clouds take lemon ice cream to perfection! Don’t be intimidated by the meringues – they whip up quickly and can be made several days before serving. Or for a shortcut, just make the raspberry sauce to fancy-up the lemon ice cream!

For another ice cream treat that’s a twist on a summer campfire favorite, check this link for a S’mores Sundae . It’s faster than making a campfire!  And if you need a good reason to try it (besides liking S’mores), just say it’s National S’mores day, which it is, on August 10.

Print This Recipe
Lemon Raspberry Clouds
Makes 6 servings.         20  minutes prep           1 hour bake time

Meringue Shells
3          large egg whites (scant ½ cup)
1          teaspoon vanilla
            Pinch of salt
3/4     cup granulated sugar

Raspberry Sauce
3          cups (about 12 ounces) fresh raspberries, divided use
2          tablespoons granulated sugar
1          tablespoon orange juice or water
1-1/2   teaspoons cornstarch

Preheat oven to 250°F. Line a baking sheet with parchment paper.

Combine egg whites, vanilla and salt in a large bowl. Beat with an electric mixer until foamy. Gradually add sugar and continue beating until whites hold very firm glossy peaks, about 5 minutes.
 
With a spring-loaded ice cream scoop or large spoon, evenly space six mounds of meringue on prepared baking sheet. With the back of a spoon, form a depression in the center of each mound.
 
Bake meringues 1 hour. Turn oven off and leave in oven with door closed for another hour. Remove from oven and cool completely. Use a metal spatula to remove from parchment paper. Store in airtight container for up to 1 week.
 
To make raspberry sauce: Place 1-1/2 cups berries, sugar, juice or water and cornstarch in a small (1 quart size) saucepan. Stir to combine. Bring to a simmer over medium heat stirring frequently. Simmer on low 2 minutes until liquid is translucent and berries are broken down. Cool.
 
To serve, spoon 2-3 tablespoons raspberry sauce into depression of each meringue. Place a scoop of ice cream over sauce. Garnish with remaining raspberries, lemon zest and mint leaf.

Nutrients per serving: 370 calories; 90 calories from fat; 10g fat; 63 mg carbohydrate; 8 g protein; 60 mg cholesterol; 80mg sodium.

An original recipe by Rosemary Mark for Häagan–Dazs        
Photo: Eskite Photography           Styling: Kim Kissling

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