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The CCS Virtual Cookbook Desserts...

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

  1. leeshiebean

    leeshiebean Mouseketeer

    Joined:
    Aug 4, 2009
    Messages:
    305
    Here's a recipe I made for 4th of July that turned out perfectly!

    [​IMG]

    Cheesecake:
    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

    Topping:
    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. :)
     
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  3. DVCDan36

    DVCDan36 Mouseketeer

    Joined:
    Jul 12, 2010
    Messages:
    182
    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
    Blueberries
    Strawberries

    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

    Joined:
    Feb 3, 2003
    Messages:
    342
    Ive been looking for this recipe.
    Thank you
     
  5. PaulaSue

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

    Joined:
    Aug 20, 2004
    Messages:
    5,164
    OMG, I am Hungry now. Thanks!:lovestruc
     

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