Lemon Tingle Dessert

Don’t know about you, but I just can’t resist dessert. Even when I’m full, it’s hard not to treat myself at the end of the evening. Trouble is, sometimes I would prefer something light, but I also want it full of sweetness and bursting with flavor. That’s not always easy to find. In warmer weather I like citrusy or fruity desserts, but Suzanne isn’t crazy about them. Recently I made a dessert called Lemon Delight, and it got me thinking about how I could make a simple, lighter version. I came up with what I think is the perfect answer today.

This recipe is my own, taken from a couple of recipes that I realized could be changed a little, and combined to make an incredible desert. It’s simple and quick to make, but will taste decadent, as if you spent hours on it. You should be able to serve four people with this or stretch to six.

Prep time: 15 minutes – Cook time: 5 minutes

Ingredients

Making The Magic

If you’re using fresh strawberries, slice them in half. If you’re using frozen whole strawberries, let them begin to thaw in a bowl. In either case, sprinkle generously with granular sugar and set aside.

Have your waffle iron preheated and your favorite waffle batter ready to go. I like the Krusteaz Belgian Waffle mix because it’s off the shelf and as good as any home-made mix I’ve ever tried. It also makes a waffle with a slightly crispy crust.

Cut your lemon in half and squeeze up to 1/4 cup of lemon juice. Experiment with this until you get the sweet-tart flavor you want in the lemon sauce.

In a bowl, mix the softened cream cheese and powdered sugar with a mixer, until you have a creamy, sweet blend. If you taste this, be careful. You may not be able to stop and you’ll end up with no lemon sauce for your dessert. Continue to mix, slowly adding the lemon juice until you achieve the sweet-tart flavor you like.

Now that your lemon sauce is ready, stir the strawberry and sugar mix to help increase the “strawberry juice” as the sugar dissolves and the berries soften. Set aside.

When your waffle iron is ready, pour your batter in and cook until golden brown. Remove from the waffle iron when ready and plate the waffle to cool.

Once cooled, plate half of each waffle and smother with a generous portion of the lemon sauce. Top the sauce with your strawberry mix and the juice. Even a quarter of each waffle will make a nice portion and allow you to stretch the servings.

Drizzle a little of the chocolate sauce, or skip it all together. It’s delicious with or without.

Variations To Keep It New

Raspberries, blackberries, blueberries, toasted and chopped pecans. Use your imagination, try all your ideas. It’s so easy to make and there’s so few ingredients you can do this almost everyday, until you get tired of it.

Serve the sauce and berries over sliced pound cake. Imagine this over buttermilk biscuits, halved and open faced. It’s like a short cake!

Leftovers

IF there are any leftovers, all the ingredients can be refrigerated and served later. The waffles can be kept for a couple of days in an air-tight container. If you want to keep them longer, they can be frozen and thawed before you use them.

Enjoy the sweetness of life and the sour. It takes one to compliment the other! Buon appetito!

Question

What is your favorite summertime dessert?