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In a small mixing bowl combine cream cheese, sugar, sour cream, lemon peel and lemon juice. Fold desired fruit into cream cheese mixture.
Place paper bake cups in four 6-ounce custard cups. Fill cups with fruit mixture. Freeze four to 24 hours.
To serve, remove bake cups, place frozen desserts on plates. Let stand approximately 30 minutes to partially thaw. Serves four.
This is a great dessert to try other fruit with other than those mentioned, raspberries, blackberries or nectarines also work well. ■
The following are recipes that other Rappahannock cooks enjoy for those summertime desserts.
Fried Ice Cream
2 cups any flavor ice cream
1 1/4 cups crushed com flakes
2 teaspoons butter, melted
4 teaspoons honey
1/4 teaspoon cinnamon
1 bottle no fat chocolate hot fudge sauce
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