I made this dessert tonight in honor of Memorial Day. It’s a delicious and colorful dessert that was inspired by a magazine recipe I found while I was having my hair done. I am refrigerating it tonight and plan on serving it tomorrow. If you notice in the picture, there are only 11 of them. I couldn’t help but try it. Given the taste I had today, I know it’s going to be a big hit tomorrow and expect that I will be serving this for the 4th of July too.
Enjoy your sweets without the guilt!
Mini Berry Cheesecakes
Prep time: 20 minutes, including decorating
Bake time: 30 minutes
Estimated Values per serving:
Calories = 185 Fat = 6 grams
Preheat oven 350o
1 cup graham cracker crumbs
3 tablespoons low calorie butter spread – melted
1 teaspoon cinnamon
3 tablespoons sugar + ½ cup – separated
8 ounces low fat cream cheese- softened
8 ounces fat free cream cheese – softened
½ cup fat free sour cream
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ cup egg substitute
½ cup light whipped topping
¾ cup sliced strawberries
¾ cup blueberries
In a small bowl, combine cracker crumbs, butter spread, cinnamon and 3 tablespoons of sugar. Press into the bottom of 12 cupcake liners placed in a 12 cupcake baking pan.
In a mixing bowl beat cream cheese and ½ cup sugar for 30 seconds on high speed.
Add sour cream, vanilla extract and lemon zest and beat for 30 seconds on high speed until combined. Add egg substitute slowly while beating until combined.
Divide batter evenly among cupcake liners.
Bake for 25 – 30 minutes until set. Remove from oven and allow to cool.
Divide whipped topping evenly among cupcakes and decorate with fruit.
This dessert is a great ending to your BBQ entertaining. I have made this so many times in the past and it’s always a big hit. The parents like it because it includes fruit and kids love it because it has cake, pudding and fruit. What is there not to love?
Enjoy your Holiday Weekend!
Prep time: 30 minutes for assembly
Cook time: 12 minutes
Refrigeration time: 2 hours to overnight
Estimated values per serving:
Calories = 215 Fat = 1 gram
½ cup sugar
¼ cup cornstarch
1/8 teaspoon salt
3 cups skim milk
¾ cup egg substitute
2 teaspoons vanilla extract
Whisk sugar, cornstarch and salt in a large saucepan.
Gradually whisk in milk until smooth, then egg substitute.
Cook over medium heat, whisking gently, until mixture comes to a boil; about 7 – 10 minutes. Reduce heat to low, whisking constantly for 1 minute longer.
Remove from heat and add vanilla.
Pour into bowl and cover with plastic wrap, pressing down on the custard with the plastic wrap to prevent a skin from forming.
Refrigerate until cold, at least 4 hours or overnight.
2 cups strawberries
11/2 cup blueberries
2 tablespoons sugar
2 tablespoons Chambord liquor (optional)
1 recipe of custard (recipe above)
1 baked angel food cake
Extra berries for garnish
In a large bowl, combine strawberries, blueberries, sugar and liquor and marinate at room temperature for at least 1 hour.
In a trifle bowl (or a large clear round bowl), cut the angel food cake in the middle so that you have two pieces the same height (as if you are cutting a cake in half to frost the middle). Cut a slit in the round cakes. Place one half of the cake on the bottom of the cake bowl, then fit around the bottom of the bow, cutting out any extra cake. Use the extra piece of cake and place in the middle to fill the hole at the bottom of the bowl.
Top cake with ½ of the pudding then top with ½ of the berries.
Place the remaining cake on top of the berry layer, add berries on top of the cake layer then the remaining pudding berries.
Garnish with the extra berries.
Tip: Depending on the size of your serving bowl, you may not need to use all of the cake.