Orange and Lemon Cream

A dessert recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben i 1988
Orange and Lemon Cream

About 130 g [4,6 oz] cream cheese
2 tablespoons natural yogurt
The grated peel of 1/2 orange
The grated pell and juice off 1/2 lemon
1 tablespoon of icing sugar
2 small oranges
1 1/4 dl [o,25 pt] sour cream
2 tablespoons demerara (unrefined cane sugar)
2 tablespoons flaked almonds


[1] Work the cheese soft in a bowl with a wooden spoon. Stir in yogurt, orange peel, lemon peel, lemon juice and icing sugar. Distribute the mixture into four heat proof ramkins.

[2] Peel the oranges and divide them in segments. Remove all that white from the segments an put them on top of the cheese mix.

[3] Stir the sour cream smooth and distribute over the orange segments. Sprinkle with demerara and almond flakes. Leave the dessert in the fridge till it is time to serve it.

[4] Put the ramkins under the grill in the oven for 3-4 minutes until the sugar has melted and the almonds turned brown. Serve at once.

4 servings