Randy’s Recipes: Lemon-Guava Creamery Treat (Randyjw; June 11, 2016)
Ingredients (Makes three 16 oz. containers):
2 tablespoons lemon-sugar slurry (cold lemon-peel sugar infusion)
2 or 3 overflowing REAL tablespoons cream cheese
1 – to 2 – cups whole milk
14 oz. can sweetened, condensed milk
1/4 – to 1/2 – cup sugar
2 tablespoons flour
Pinch baking powder or baking soda
1-1/2″ – to 2″ – wide strip cut width-wise from 14 oz. block of guava paste, melted on low heat and thinned with water and milk
3 oz. – to 6 oz. lemon yogurt
Water, to thin, if needed
Optional add-ins: mashed banana, coconut flakes, other spices, other fruits, other yogurts, etc.
1/2 – to 1 – day prior, prepare a cold lemon-sugar infusion. Cut the peel from a soft, ripe, lemon with edible peel (a Meyer is good, but use your preference) into small pieces, and stir with copious amounts of sugar, several times, into a jar or container. Cover and refrigerate, preferably overnight.
Over medium-low heat on the stovetop, blend together the cream cheese, milk, condensed milk, sugar, flour and baking powder/soda until smoothed and heated through. In a separate saucepot, melt the guava strip with a little water, and then with some milk.
Into a 16 oz. container, place between 3 oz. – to 6 oz. lemon yogurt, lemon-sugar slurry, melted guava and any add-ins. Stir through. In small batches, add about 1/3 of the stovetop mixture to the yogurt mixture, reserving the remainder for two more batches of flavors of your choice. Cool!
In this expanded batch, I added extra pieces throughout, keeping larger pieces of guava paste intact, and sprinkling two tablespoons of lemon-sugar slurry into the middle top of this cool “confection”, for added flavor bursts, throughout.
7.5 Yums Up