Out-and-About Cheesecake
This no-bake dessert combines sweetened brie and cream cheese with fresh blueberries in single-serving cups that are perfect for backyard parties.
Makes: 8 servings
Prep: 20 minutes
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1 4-oz. round Brie cheese
1 8-oz. pkg. cream cheese
3 Tablespoons granulated sugar
1 tsp. finely shredded lemon peel
1 Tablespoons lemon juice
4 cups fresh blueberries
1/3 cup butter toffee-glazed sliced almonds or honey-roasted almonds
8 purchased maple leaf candies (optional)
Directions
1. Remove and discard Brie rind. Let Brie and cream cheese stand at room temperature for 15 minutes to soften. In a medium mixing bowl beat Brie, cream cheese, sugar, lemon peel, and lemon juice with electric mixer on medium speed until smooth. Set aside.
2. Divide blueberries and cheese mixture among eight 10-ounce disposable drinking glasses, alternating layers of berries and cheese. Sprinkle almonds over cheese mixture. Cover each cup with plastic wrap; secure with decorative string. Serve immediately or refrigerate up to 4 hours before serving. Top with maple leaf candies before serving. Makes 8 servings.
Test Kitchen Tip: To make one large cheesecake instead of individual servings, place blueberries in the bottom of a shallow 2-quart rectangular plastic storage container. Dollop with cheese mixture and spread over berries to form an even layer. Sprinkle almonds over cheese mixture. Cover to tote.
Nutrition Facts
Servings Per Recipe 8 servings Calories 225, Total Fat (g) 16, Saturated Fat (g) 9, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 45, Sodium (mg) 193, Carbohydrate (g) 15, Total Sugar (g) 11, Fiber (g) 4, Protein (g) 6, Vitamin C (DV%) 14, Calcium (DV%) 7, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet
Frozen Berry-Orange Bombe
This layered dessert, featuring raspberry sorbet, chocolate ice cream, and orange liqueur looks flashy but it's so simple to make. Prep takes just 15 minutes.
Prep: 15 minutes
Freeze: 1 hour plus 4 hours
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3 cups strawberry or raspberry sorbet, softened
2 cups low-fat or light chocolate ice cream
1 tablespoon orange liqueur or orange juice
2 cups fresh raspberries, blueberries, blackberries, and/or strawberries
Fresh mint sprigs (optional)
Directions
1. Line a 2-quart bowl with plastic wrap. Press sorbet on bottom and two-thirds up the sides of the bowl to form a shell. Cover and freeze at least 1 hour.
2. Soften chocolate ice cream. Gently stir in orange liqueur or orange juice. Spoon into the center of the sorbet shell, pressing down to remove air bubbles. Cover and freeze for at least 4 hours.
3. Unmold frozen mixture. Remove plastic wrap. Serve with berries. If desired, garnish with mint. Makes 10 servings.
Nutrition Facts
Calories 123, Total Fat (g) 1, Saturated Fat (g) 1, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0, Cholesterol (mg) 2, Sodium (mg) 17, Carbohydrate (g) 27, Total Sugar (g) 24, Fiber (g) 1, Protein (g) 1, Vitamin C (DV%) 40, Calcium (DV%) 4, Iron (DV%) 1, Fruit (d.e.) 2, Percent Daily Values are based on a 2,000 calorie diet
Berry Dessert Nachos
This dessert is ideal for backyard get-togethers. Bake cinnamon tortilla chips until they're crispy and then top them with fresh berries and low-fat whipped cream. Serve cinnamon ice cream on the side.
Bake cinnamon tortilla chips until crispy, then top with berries and low-fat cream topping.
SERVINGS: 6 servings
CARB GRAMS PER SERVING: 31
3 8-inch plain or whole wheat flour tortillas
1 tablespoon butter, melted
2 teaspoons sugar
1/8 teaspoon ground cinnamon
3/4 cup fat-free or light dairy sour cream
3/4 cup frozen light whipped dessert topping, thawed
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
3 cups fresh raspberries and/or blackberries
2 tablespoons sliced almonds, toasted
1 tablespoon grated semisweet chocolate
1. Preheat oven to 400 degree F. In a small bowl, stir together sour cream, dessert topping, vanilla, and 1/8 teaspoon cinnamon. Cover and chill while preparing tortillas.
2. Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.
3. To serve, divide tortilla wedges among six dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate. Makes 6 servings.
Nutrition Facts Per Serving:
Servings: 6 servings
Calories 213
Total Fat (g) 7
Saturated Fat (g) 3
Cholesterol (mg) 8
Sodium (mg) 168
Carbohydrate (g) 31
Fiber (g) 5
Protein (g) 5
Diabetic Exchanges
Fruit (d.e.) .5
Other Carbohydrates (d.e.) 1.5
Fat (d.e.) 1.5
Receipes provided by Better Homes & Garden
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