NO-BAKE STRAWBERRY CHEESECAKE BARS
Steps:
- For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
- Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
- For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
- Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
- Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
- To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.
STAR SPANGLE LAYERED DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
- To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.
STAR-SPANGLED PARFAITS
The best time for this dessert is midsummer, when the blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten the patriotic colors.-Anne Theriault, Wellesley, Massachusetts
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint., Spoon strawberries into 4 parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.
Nutrition Facts : Calories 172 calories, Fat 7g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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