Lemon Desert Shooters

August 16, 2016August 20, 2016 frank

Cuisine

American

Course

Serves 12 individual servings

Equipment

Parfait Glasses

Prep time

45m

This was a much easier shooter recipe to do. It only had 3 layers. We used our Parfait Glasses to make. It’s a little work but makes for a great tasting desert with low carb counts. These are nicely lemony with a tang from the cream cheese. It would seem that this would be fun to include the kids in preparing. We use digestives to make the crust. We find them in the supermarket in the British section. You can use graham crackers, but they are more carb heavy.

Here is the original recipe: Lemon Lush Desert Shooters

disclaimer

Ingredients

30 Grams

walnuts (4g carbs, 2g fiber)
digestives (30g carbs, 2g fiber)
2 Tablespoons

butter, melted
(8 ounce) package cream cheese, softened (1g carbs, 0g fiber)
1/2 Cup

container frozen whipped topping (8g carbs, 0g fiber)
1/2 Cup

confectioners sugar (60g carbs, 0g fiber)
(3.4 ounce) box instant sugar-free lemon pudding (24g carbs, 0g fiber)
2 Cups

milk (24g carbs, 0g fiber)

Instructions

Whip the pudding mix and 2 cups very cold milk for 2 minutes until it starts to firm. Refrigerate.
Combine walnuts, digestives and butter in a food processor. Pulse until well combined.
Press 8 grams of the mixture into the bottom of 12 parfait glasses
Beat cream cheese with a hand mixer. Add the confectioners sugar slowly. Add the Whipped Topping and mix until all ingredients are well combined.
Transfer filling to pastry bag. Alternately, you can use a ziplock bag with a 1" hole cut in a corner.
Pour pudding into another pastry bag or ziplock bag as done with the filling.
Pipe about 10 grams of the filling into each parfait glass.
Add 44 grams of the pudding into the glasses on top of the filling.
Put a small piece of press and seal on each glass and refrigerate. Top with a small dollop of whipped topping before serving.