Delicious Dessert in Minutes
These no-bake frozen cupcakes are the perfect size for a light and refreshing after school
or evening dessert. Creamy and tart, they’re just the right blend of flavor
for a treat the whole family can enjoy. Even better, the prep time is minimal so
you can whip up a batch after bedtime and have them ready to enjoy the next day.
Or ask your little ones for help with making the cakes for a fun activity together.
Find more desserts you can share together at nestleusa.com.
Frozen Lemonade Cupcakes
Recipe courtesy of Nestlé Kitchens
Servings: 18
1 frozen pound cake (10 3/4 ounces), reduced-fat or fat-free
1 can (14 ounces) Nestlé La Lechera Fat Free Sweetened Condensed
Milk or Nestlé Carnation Sweetened Condensed Milk
1 container (6 ounces) frozen lemonade or limeade concentrate,
partially thawed
1 tub (12 ounces) frozen light whipped topping, thawed
grated lemon peel (optional)
Prepare 18 muffin cups with 18 liners.
Cut pound cake into 18 slices. Using 1 3/4-inch round cookie cutter or
appropriate size to fit into paper liners, cut slices into rounds; discard cake scraps
or save for another use. Place cake rounds into paper liners.
In large bowl, combine sweetened condensed milk and lemonade concentrate;
stir well. Stir large spoonful of whipped topping into mixture. Fold in remaining
whipped topping. Spoon evenly into liners.
Freeze 2 hours. Cover; freeze several hours, or overnight, before serving. Garnish
with lemon peel, if desired.
