This is my first review...and usually, I am annoyed when people post reviews where they deviate from the original recipe. However, so many reviewers commented on the heavy lemon flavor, I carefully put this recipe together, tasting the lemon cream with every deviation. Regardless, here is my alternative variation, and it turned out to be delicious for a Sunday brunch dessert:
For those who like lemon, but not A LOT of lemon: I used one Chobani yogurt (6 oz), 1/4 c lemon juice, and 1 tsp lemon peel. Also, I used heavy whipping cream (whipped up the cream separate then added to the milk; also I added no additional sugar) vs whipped topping with hydrogenated oils. Also, I found I only needed 3/4 a can (vs the entire 14 oz can) of sweetened condensed milk. This created a light lemon flavored, slightly sweet dessert...
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This is my first review...and usually, I am annoyed when people post reviews where they...