Chocolate-Dipped Strawberry Cheesecake

August 12, 2014 Leave a Comment
Chocolate-Dipped Strawberry Cheesecake

Chocolate-Dipped Strawberry Cheesecake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This light, creamy and airy dessert is perfect for entertaining.  The strawberry cheesecake has a unique flavor from the chocolate crust.  It always brings compliments and adds a touch of elegance to your table.   * This recipe is Diabetic Friendly! *

            Kathy Berger                                                                      Dry Ridge, Kentucky

 

Chocolate-Dipped Strawberry Cheesecake Recipe 

 

Chocolate-Dipped Strawberry Cheesecake

1 ¾ cups chocolate graham cracker (about 9 whole crackers)

¼ cup butter, melted

1 lb. fresh or frozen strawberries, thawed

2 envelopes unflavored gelatin

½ cup cold water

2 packages (8 oz. each) fat-free cream cheese, cubed

1 cup (8 oz.) fat-free cottage cheese

Sugar substitute equivalent to ¾ cup sugar

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

12 medium fresh strawberries

4 oz. semi-sweet chocolate, chopped

 

In a small bowl, combine cracker crumbs and butter.  Press onto the bottom and 1 inch up the sides of a 9 inch springform pan coated with cooking spray.  Place on baking sheet.  Bake at 350 F. for 10 minutes or until set.  Cool on a wire rack.

Hull strawberries if necessary; puree in a food processor.  Remove and set aside.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute.  Cover and process until smooth.

Add strawberry puree; cover and process until blended.  Transfer to a large bowl; fold in 2 cups whipped topping.  Pour into crust.  Cover and refrigerate for 2-3 hours or until set.

For garnish, wash strawberries and gently pat with paper towels until completely dry.  Cut tops off berries.  In a microwave, melt chocolate; stir until smooth.  Dip each berry tip until half of the berry is coated, allowing excess to drip off.  Place with tips pointed up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.

Carefully run a knife around edge of springform pan to loosen; remove sides of pan.  Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping.            12 servings

 

(Recipe for Chocolate-Dipped Strawberry Cheesecake was on www.tasteofhome.com, 2014)

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Pomegranate-Strawberry Mousse

May 7, 2014 Leave a Comment
Pomegranate-Strawberry Mousse

Pomegranate-Strawberry Mousse

 

This recipe, Pomegranate-Strawberry Mousse is from Diabetic Connect.  Try any one of the pomegranate juice blends here in place of the plain pomegranate juice.  If you’re using fresh strawberries, buy a couple of extras to use as a garnish for the mousse.

 

Pomegranate-Strawberry Mousse Recipe

 

Pomegranate-Strawberry Mousse

10 oz. fresh or thawed frozen strawberries (about 2 cups)

1/8 tsp. salt

1 envelope unflavored gelatin

½ cup pomegranate juice

1 container (7 oz.) 2% Greek yogurt

¼ cup sugar

 

In a food processor, puree the strawberries with the salt. (Leave the puree in the processor.)

In a small bowl, sprinkle the gelatin over ¼ cup of the pomegranate juice.  Let stand until softened.

Meanwhile, in a small saucepan, combine the remaining ¼ cup pomegranate juice and the sugar, and bring to a simmer to dissolve the sugar.  Stir the softened gelatin into the saucepan and cook over VERY LOW HEAT, until the gelatin is dissolved, about 1 minute.

Add the gelatin mixture to the strawberry puree and process until well combined.  Add the yogurt and process briefly just to blend.

Spoon into dessert bowls or glasses, cover, and refrigerate for 2 hours or until chilled and set.

** Use Splenda in place of sugar to lower the carb count even more. **

 

(Recipe for Pomegranate-Strawberry Mousse came from Diabetic Connect, 2014)

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Pina Colada Molded Salad

April 16, 2014 Leave a Comment
Pina Colada Molded Salad

Pina Colada Molded Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

An original recipe, my molded gelatin gets a tropical twist from coconut, pineapple and macadamia nuts.  It’s a wonderful anytime treat.  Now that I’m retired from teaching, I have more time for kitchen experiments.

        Carol Gillespie                                                                  Chambersburg, Pennsylvania

 

Pina Colada Molded Salad Recipe

Pina Colada Molded Salad

1 can (20 oz.) unsweetened crushed pineapple

2 envelopes unflavored gelatin

½ cup cold water

1 cup Coco Loped Cream of Coconut

1 cup (8 oz.) sour cream

¾ cup lemon-lime soda

¾ cup flaked coconut

½ cup chopped macadamia nuts

Pineapple chunks and freshly shredded coconut, optional

 

Drain pineapple, reserving juice; set the pineapple aside.  In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.

Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice.  Transfer to a large bowl.  Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.

Fold in the flaked coconut, nuts and reserved pineapple.  Pour into a 6-cup ring mold coated with cooking spray.  Cover and refrigerate for 3 hours or until firm.

To serve, unmold salad onto a platter.  Fill the center with pineapple chunks and shredded coconut if desired.            8 servings

 

(Recipe for Pina Colada Molded Salad was on www.tasteofhome.com, 2014)

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Gluten-Free Kahlua Dessert

April 7, 2014 Leave a Comment

 

Gluten-Free Kahlua Dessert

Gluten-Free Kahlua Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you eat a gluten-free diet or not, you’ll delight in every bite of this creamy treat that’s accented with subtle notes of Kahlua.  This recipe is Diabetic Friendly!

           Melissa McCrady                                                             Milwaukee, Wisconsin

 

Gluten-Free Kahlua Dessert Recipe

Gluten-Free Kahlua Dessert

1 cup gluten-free cornflakes, crushed

2 Tbsp. butter, melted

2 tsp. unflavored gelatin

¼ cup cold water

12 oz. reduced-fat cream cheese

2 Tbsp. sugar

2/3 cup fat-free sweetened condensed milk

¼ cup Kahlua (coffee liqueur)

2 cups fat-free whipped topping

2 oz. dark chocolate candy bar, melted

Fresh raspberries and mint leaves, optional

Combine cornflakes crumbs and butter; press onto the bottom of a 9 inch square pan coated with cooking spray.  Refrigerate for 10 minutes.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from heat; set aside.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the milk, Kahlua and gelatin mixture until blended.  Gently fold in whipped topping; pour over crust.  Cover and refrigerate for at least 4 hours or until firm.

Drizzle with melted chocolate; garnish with raspberries and mint leaves if desired.       12 servings

 

(Recipe for Gluten-Free Kahlua Dessert was on www.tasteofhome.com, 2014)

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Holly and Eggnog Pie

December 18, 2013 Leave a Comment
Holly and Eggnog Pie

Holly and Eggnog Pie

 

This Holly and Eggnog Pie has a unique crust and a creamy filling brimming with the flavors of the season.  It definitely says “Christmas”.  I had made this pie for my friend and I gave it to her 2 days before Christmas.  She loved this pie!

Holly and Eggnog Pie Recipe

Holly and Eggnog Pie

Crust:   1 (15 oz.) package Pillsbury All Ready Pie Crusts

1 egg, separated

6 – 8 drops red food color

6 – 8 drops green food color

Filling:    1 envelope unflavored gelatin

1 ½  cups eggnog

1 cup powdered sugar

¼ cup margarine, softened

2 (8 oz.) package cream cheese, softened

¼ tsp. nutmeg

½ tsp. rum extract

Allow both crust pouches to stand at room temperature for 20 minutes.  Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan.  Trim dough even with edge of pan.  To make decorative edge, using 2-inch holly leaf-shaped cutter or sharp knife or leaf pattern, cut 16 leaves from remaining crust.  From dough scraps, make twenty-four ¼ inch balls.  Beat egg white in small bowl.  Brush edge of crust with egg white.  Brush bottoms of leaves and balls with egg white and arrange around edge of crust to resemble holly leaves and berries.

Place half of egg yolk in each of 2 custard cups.  Add red food color to one and green food color to the other, mix well.  With small brush, paint green mixture on leaves; paint red mixture on berries.  Bake at 450 F. for 9 to 11 minutes or until lightly browned.  Cool completely.

In a small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog; let stand 1 minute to soften gelatin.  Cook over medium heat, stirring constantly until gelatin is dissolved.  Remove from heat; set aside.  In large mixer bowl, combine powdered sugar, margarine and cream cheese.  Beat at low speed until light and fluffy.  Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog.  Beat on high speed until smooth.  Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into cooled crust.  Refrigerate until firm, about 4 hours.  If desired, sprinkle with nutmeg.  Store in refrigerator.         10 servings

TIPS:  If desired, cut and paint additional holly leaves and berries to decorate surface of pie.  Bake on ungreased cookie sheet at 450 F. for 4 minutes or until lightly browned.  Position on pie as desired.

Unused pie crust dough can be baked into sweet treats.  Using 2-inch cookie cutters with sugar, colored sugar or a cinnamon-sugar mixture.  Bake on ungreased cookie sheet at 450 F. for 5 to 8 minutes or until light golden brown.

(Recipe for Holly and Eggnog Pie was in Pillsbury Classic Cookbook, Holiday, Keeping in Touch with Family and Friends, 1992 issue)

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No-Bake Chocolate Swirl Cheesecake

October 10, 2013 Leave a Comment
No-Bake Chocolate Swirl Cheesecake

No-Bake Chocolate Swirl Cheesecake

 

Only 15g carbs in a serving of this popular cheesecake, graced with swirls of real chocolate.  (This recipe is Diabetic Friendly!!)

No-Bake Chocolate Swirl Cheesecake Recipe

 

No-Bake Chocolate Swirl Cheesecake

½ cup finely crushed graham crackers

2 Tbsp. butter, melted

1 envelope unflavored gelatin

¾ cup fat-free milk

2 packages of (8 oz. each) reduced-fat cream cheese (Neufchatel), softened

1 package (8 oz.) fat-free cream cheese, softened

1 carton (8 oz.) fat-free dairy sour cream

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tsp. vanilla

4 oz. semi-sweet chocolate, melted and cooled

Chocolate curls (optional)

In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened.  Press mixture evenly onto bottom of an 8 inch springform pan (may not completely cover bottom).  Cover and chill while preparing filling.

In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes.  Heat and stir over low heat just until gelatin is dissolved.  Remove from heat.  Cool for 15 minutes.

In a large bowl, beat cream cheese with an electric mixer until smooth.  Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.  Divide mixture in half.  Gradually stir melted chocolate into half of the mixture.

Spoon half of the chocolate mixture over chilled crust in pan; spread evenly.  Carefully spoon half of the white mixture over chocolate mixture in small mounds.  Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures.  Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds a swirl again.  Cover and chill about 6 hours or until set.

To serve, using a small knife, loosen cheesecake from side of springform pan; remove side of pan.  Cut cheesecake into wedges.  If desired, garnish with chocolate curls.         16 servings

Make-ahead Directions:  Prepare as directed through step 4, except cover and chill for up to 24 hours.  Serve as directed in step 5.

(Recipe for No-Bake Chocolate Swirl Cheesecake came from Diabetic Connect by Eating Well, September, 2013)

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Cantaloupe Sherbet

August 20, 2013 Leave a Comment
SherbetCantaloupe

Cantaloupe Sherbet

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Melon lovers are sure to enjoy this frosty dessert.  A dish of the sherbet is a refreshing ending to a light lunch or dinner during the summer.  It’s also a great way to use up overripe cantaloupe.

                 Mary Dixson                                                               Decatur, Alabama

 

Cantaloupe Sherbet Recipe

Cantaloupe Sherbet

1 small cantaloupe

2 cups cold fat-free milk, divided

1/3 cup sugar

1 envelope unflavored gelatin

¼ cup light corn syrup

¼ tsp. salt

Cut cantaloupe in half; discard seeds.  Scoop out pulp (there should be about 4 cups of melon).  Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.

In a large saucepan, combine sugar and remaining milk.  Sprinkle gelatin over top; let stand for 1 minute.  Heat over low heat, stirring until gelatin is complete dissolved.

Stir in the corn syrup, salt and cantaloupe.  Pour into a 13×9 inch pan.  Cover and freeze until partially frozen, about 3 hours, stirring occasionally.

Place cantaloupe mixture in a blender; cover and process until smooth.  Return to the pan.  Cover and freeze until almost frozen, about 1 hour.            6 serving

(Recipe for Cantaloupe Sherbet was in tasteofhome.com)

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Lemonade Cheesecake Parfaits

June 27, 2013 Leave a Comment
Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer.  For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.

                Teena Petrus                                                                      Johnstown, Pennsylvania

               

Lemonade Cheesecake Parfaits Recipe

Lemonade Cheesecake Parfaits

2 whole graham crackers, crushed

1 cup half-and-half cream

1 ¾ cups sugar, divided

2 Tbsp. lemon juice, divided

2 envelopes unflavored gelatin

1 package (8 oz.) Philadelphia Cream Cheese, softened

3 tsp. grated lemon peel, divided

1 tsp. vanilla

1 ¼ cups cold water

1 Tbsp. grenadine syrup

Dash salt

Divide graham crackers among six dessert dishes.  In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice.  Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth.  Beat in gelatin mixture.  Stir in 1 teaspoon lemon peel and vanilla.  Pour into glasses over graham crackers, about ½ cup in each.  Cover and refrigerate until firm.

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice.  Sprinkle remaining gelatin over water mixture; let stand for 1 minute.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.  Pour 2 tablespoons mixture into each parfait glass.  Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes.  With a hand mixer, beat until frothy.  Divide among glasses.  Cover and refrigerate until firm.  Garnish with remaining lemon peel.       6 parfaits

(Recipe for Lemonade Cheesecake Parfaits was in tasteofhome.com)

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Rhubarb Berry Cheesecake Pie

June 24, 2013 Leave a Comment
Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As soon as strawberries and rhubarb come into season, I pull out this recipe so I’m ready to make it when the fruit is at its peak.  The combination of flavors and textures simply can’t be beat.  This cheesecake truly tastes like springtime!

                LeeAnn McCue                                                                  Charlotte, North Carolina

 

Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

6 Tbsp. lemon juice

1 tsp. lemon peel

1 tsp. vanilla

Dash salt

1 graham cracker crust (9 inches)

Topping:   2 cups sliced fresh or frozen rhubarb

¼ cup plus 2 Tbsp. water, divided

1 ½ tsp. unflavored gelatin

½ cup sugar

2 tsp. lemon juice

1 pint fresh strawberries, hulled and halved lengthwise

In a large bowl, beat cream cheese and milk until smooth.  Beat in the lemon juice, lemon peel, vanilla and salt.  Pour into crust.  Cover and refrigerate for 2 hours.

Meanwhile, in a large saucepan, bring rhubarb and ¼ cup water to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender.   Drain.  In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute.  Stir gelatin and sugar into rhubarb.  Bring to a boil.

Remove from the heat; stir in lemon juice.  Cover and refrigerate until slightly thickened.  Stir in strawberries.  Spoon over pie.  Refrigerate for 2-3 hours or until set.       6-8 servings

(Recipe for Rhubarb Berry Cheesecake Pie was in tasteofhome.com)

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Chocolate Cherry Layer Bars

February 28, 2013 Leave a Comment
Chocolate Cherry Layer Bars

Chocolate Cherry Layer Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Eye-catching appeal sets this bar apart!

Chocolate Cherry Layer Bars Recipe

Chocolate Cherry Layer Bars

Base:   1 pkg. Pillsbury Plus Dark Chocolate Cake Mix

1/3 cup margarine, softened

1 egg

Filling:   1 envelope unflavored gelatin

¼ cup cold water

1 can Pillsbury Ready To Spread Vanilla Frosting Supreme

½ cup chopped maraschino cherries, well dreained

Glaze:   ¼ cup semi-sweet chocolate chips

2 Tbsp. margarine

Heat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine all base ingredients at low speed until crumbly.  Press in bottom of prepared pan.  Bake at 350 F. for 10 to 15 minutes or until set.  Cool completely.

In small saucepan, combine gelatin and water; let set 1 minute.  Warm over low heat until gelatin dissolves.  In small bowl, combine dissolved gelatin, frosting and cherries at low speed until well blended.  Spread evenly over cooled base.  In small saucepan over low heat, melt chocolate chips and 2 tablespoons margarine, stirring constantly until well blended.  Drizzle over filling.  Refrigerate until firm; cut into bars.  Store in refrigerate.        48 bars

 (Recipe for Chocolate Cherry Layer Bars was in Pillsbury Classic Cookbook)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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