Carlota De Limón Recipe 475 Food
CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 6h15m
Yield 16
Number Of Ingredients 4
Steps:
- Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
- Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
- Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g
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CARLOTA DE LIMóN RECIPE (MEXICAN DESSERT)
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- Place the evaporated milk, condensed milk, and lime juice in your blender. Stir with a spatula, and then place the cream cheese in pieces. Process in your blender for a few seconds until it has a smooth and thick texture.
- Arrange you dessert glasses and place about a tablespoon of Honey Nut Cheerios at the bottom of each the glass, just enough to cover the bottom.
- Add a couple of tablespoons of the creamy lime mix, covering the cereal. You can use a small spatula or a spoon to even out the mix.
- Proceed to add a layer of cereal and then the creamy mix, and repeat until you have three layers of cereal and three layers of the creamy mix. (You will have some cereal left over, which will be used for decoration at the serving time.)
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