Title: Frozen Tortoni Cream
Categories: Cheese Dessert
Yield: 8 Servings
| 4 | oz | Cream cheese |
| 1/4 | c | Sugar |
| 1/4 | c | Amaretto liqueur |
| 1 1/2 | c | 35% Real Whipping Cream |
| 3/4 | c | Peanut brittle, fine chopped |
| 1 | tb | Lemon/orange peel, grated |
Ingredient notes: Fruit liqueur or extra strong coffee may be used in place
of Amaretto. Toasted almonds or coconut, finely chopped, may be substituted
for peanut brittle. 1. Whip cream cheese with sugar until light. Beat in
Amareto. 2. Whip cream until light. Fold into cream cheese base. Gently
fold in finely chopped peanut brittle. 3. Pipe or spoon mixture into 8 gold
or silver foil large muffin cups. Freeze 2 hours or until frozen. 4. Remove
from freezer 5 minutes before serving. Sprinkle with orange or lemon peel.
Tortoni cream can be frozen for 2-4 weeks.