We have been having a hot spell in Australia, so frozen desserts are very appealing, and with St Patrick’s Day coming up, I thought that something green would be a good theme.  So for all my Irish cousins out there – enjoy!  I made this with light cream cheese and light condensed milk, so while it is still high in sugar, it is lower in fat than it could have been.  That was my excuse for eating it anyway, and I am sticking to it!

Frozen Leprechaun Pots

250g light cream cheese

395g tin light sweetened condensed milk

3 tbs creme de menthe

Beat together the cream cheese and condensed milk until well blended and smooth, slowly add the creme de menthe.  If you want something violently green, you could add food colouring, but I didn’t and the result is a light green colour.

Freeze for two hours just to thicken (the cream de menthe will stop the mixture setting properly if you don’t freeze it).

Be wary – the alcohol isn’t cooked, so is still active.  If you need to have zero blood alcohol, don’t eat this the same day!