Patriotic Cheesecake Parfaits

We live about a bazillion miles from family right now, and I'm getting excited about my brother visiting for Independence Day.  Here is a dessert idea for his visit.



Recipe and photo are from here:
http://www.becomingmartha.com/2013/05/patriotic-cheesecake-and-meringue.html

To make this, you will need...

• 2 pkg. of cream cheese (8 oz)
• 1 1/2 cup milk
• 1 pkg fat free vanilla instant pudding (4 serving size)
• 1 cup whipping cream
• meringues (buy them already made, or follow a recipe like this one)
• berries (I used strawberries for Canada Day and added blueberries for 4th of July)

Start my beating the cream cheese.  Then, slowly beat in the milk.  Add the pudding mix.  Then, transfer to another bowl (if you are using a stand mixer, or grab a new bowl if you are using a hand mixer), and whip your cream.  Once the cream is whipped, reserve about 3/4 cup for garnishing and then carefully FOLD the remainder into the cream cheese mixture.  Make sure to fold, and not stir or beat, because you don't want to lose the air you just whipped into your cream.

To layer, I started with cream cheese mixture, then crumbled meringues, then berries.  I added another layer of meringue and cream cheese mixture, and then topped it with a dollop of whipped cream. I added some berries to garnish the top as well.

Mixed Berry Iced Tea

4 black tea bags
4 berry-hibiscus herbal tea bags (like Celestial Seasonings Red Zinger)
8 cups water
1/4 cup super fine sugar
2 tbsp lemon juice
ice cubes
1/2 cup raspberries and blueberries
1/2 cup strawberries, quartered
thin lemon slices

1. Place tea bags in heatproof pitcher. In a 4 qt saucepan, heat water to a boil. Pour it into the pitcher and steep tea bags for 10 minutes. Remove tea bags. Let cool and refrigerate, covered, until cold (about an hour).

2. Stir in sugar and lemon juice. Add ice, berries, and lemon slices to pitcher.

Serves 10.

Blackberry Crumb Cake

(Recipe adapted from Real Simple. Photo by me.)

Hands on time: 20 mins.
Total time: 2 hrs 20 mins (includes cooling).
Serves 4.

Crumb Topping
1/2 cup pecans
1/3 cup brown sugar, firmly packed
1/4 cup flour
2 tbs cold butter

Cake
1/2 cup cold butter
2 cups flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1 cup milk
1 tsp vanilla extract
1 pound fresh blackberries (~3.5 cups)

Heat oven to 350.

Make crumb topping. In a food processor, pulse nuts, brown sugar, flour and butter until crumbly. Set aside.

Make the cake. Butter an 8 inch square baking pan. In food processor, pulse the butter, flour, granulated sugar, baking powder, salt and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk and vanilla. Add the flour mixture and mix until just combined.

Transfer the cake batter to the pan. Sprinkle with blackberries and crumb topping. Bake until a toothpick comes out clean, 55-60 minutes. Let cool completely before serving.

Philadephia Vanilla Mousse Cheesecake

*
Prep time: 20 mins
Total time: 6 hrs (incl refrig)
Serves: 16

40 Nilla Wafers, crushed (about 1.5 cups)
3 tbs butter, melted
4 packages (32 oz) Philly Cream cheese, softened and divided
1 Tbs + 1 tsp vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip
1 cup sugar

9 inch springform pan

Heat oven to 325.

Mix water, crumbs and butter. Press into bottom of 9 inch springform pan

Beat 3/4 of the cream cheese, 3/4 cup of sugar and 1 tbsp vanilla with mixer until well blended. Add eggs one at a time, mixing on low after each until just blended. Pour over crust.

Bake 50-55 mins or until center is almost set. Run knife around rim of pan to losen cake. Cool completely in pan.

Beat remaining cream cheese, sugar, and vanilla in large bowl until well blended. Whisk in cool whip. Spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.

*Note that photo isn't of the cheesecake in the recipe. I couldn't find one to match. This cheesecake has a light and fluffy layer over the heavier cheesecake layer.

Double Berry Delight Smoothie

1 cup lowfat vanilla yogurt
1 small, ripe banana, cut up
2 tbsp honey
1 cup fresh or frozen strawberries
1 cup fresh or frozen raspberries
1/2 cup raspberry sherbert or sorbet

Whirl all ingredients in a blender until thick and smooth. Serves 2.