The CCS Virtual Cookbook Desserts...

Discussion in 'Cooking' started by kaylajr, Nov 18, 2005.

  1. leeshiebean

    leeshiebean Mouseketeer

    Aug 4, 2009
    Here's a recipe I made for 4th of July that turned out perfectly!


    6 low-fat graham crackers (2 1/2 by 5 inches each)
    1/3 cup whole almonds
    1 1/4 cups sugar
    4 tablespoons unsalted butter, melted
    2 bars (8 ounces each) non-fat or reduced fat cream cheese, room temperature
    1/2 cup non fat or reduced-fat sour cream
    1 large egg
    1/2 teaspoon pure vanilla extract
    Pinch salt

    1 1/2 pints (3 cups) blueberries
    3/4 cup sugar
    2 tablespoons unsalted butter
    2 tablespoons fresh lemon juice
    1 tablespoon cornstarch

    Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.

    Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.

    Combine all topping ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).

    Assemble tart: Spread cooled blueberry mixture over tart. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

    This was so good and not as bad for you as a full-fat cheesecake. Both recipes are Martha Stewart, and the photo is my own. :)
  2. Avatar

    Google AdSense Guest Advertisement

    to hide this advert.
  3. DVCDan36

    DVCDan36 Mouseketeer

    Jul 12, 2010
    This is a dessert I recently came up with for a 4th of July Party.

    Red, White, and Blue Triffle

    Red Velvet Cake (recipe of your choice)
    2 envelopes of Instant Whipping Cream (usually one box)
    2 packages of Cream Cheese Flavor Instant Pudding
    2 3/4 cups cold milk, divided
    1 tsp Vanilla

    1. Bake Red Velvet Cake according to package and allow to cool. Cut up into cubes.
    2. Beat wipped topping mixes, 1 cup milk and vanilla in large bowl with electric mixer on high speed for 6 minutes or until topping thickens and forms peaks.
    3. Add remaining 1 3/4 cups milk and pudding mixes; beat on low speed. Beat on high for 2 minutes, scrapping bowl occassionally.
    4. Layer Red Velvet Cake into Triffle Dish, add a layer of Cream Cheese Mousse, top with blueberries. Add another layer of Red Velvet Cake, Cream Cheese Mousse. Hull Strawberries and make a ring around the top of the triffle, place remaining blueberries in center. Chill and serve.
  4. Phil Cirrone

    Phil Cirrone Mouseketeer

    Feb 3, 2003
    Ive been looking for this recipe.
    Thank you
  5. PaulaSue

    PaulaSue <font color=purple>I have a purple car too and lov

    Aug 20, 2004
    OMG, I am Hungry now. Thanks!:lovestruc

Share This Page