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Posts Tagged ‘July 4’

by Sarah Steimer

Honeyed Greek yogurt tart with strawberries

I used strawberries, but any berry would do. This recipe was surprisingly simple for such a gorgeous result. Sure, you have to take the time to drain the yogurt over night, but otherwise — not many ingredients or steps at all! This is a dessert to brag about, and it would be perfect for the Fourth of July.

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by Caitlin Saniga

So, the story behind this dessert’s nickname is that I brought it to a recent get-together with some friends, and when people started asking what it was, another friend was quick to call it “Jello salad.” Only everyone else heard “jungle salad.” So I’m not sure what everyone was expecting when I cut into it … wild berries, plantain leaves, tropical edible flowers? Nope, this is red, white and blue pretzel salad: sweet, salty, creamy and light. And I’m naming it my signature dessert of the season!

  • 6 tablespoons butter
  • 1 cup crushed pretzels (I used stale ones, and popped them in the oven for about 8 minutes before crushing them. I like the new flavor a lot.)
  • 1/2 pint whipping cream
  • 1 teaspoon + 1 cup sugar, divided
  • 8 ounces cream cheese
  • 1 cup water
  • 3 ounces strawberry gelatin dessert mix
  • 1 1/2 cup fresh blueberries

Preheat the oven to 350 degrees. In a small pan, melt the butter slowly, and add the pretzel crumbs. Stir constantly for about 2 minutes, then transfer the mixture in a 7″x7″ glass baking pan. Use a piece of wax paper to pat down the pretzel mixture into a flat layer at the bottom of the pan. Bake for 10 minutes, then transfer to the fridge so it can cool quickly.

Meanwhile, use the whisk attachment of an upright mixer or use an electric hand mixer on high to whip the whipping cream and 1 teaspoon sugar. When the cream has stiffened some, after about 1 1/2 minutes, transfer the whipped cream to another bowl. Add the cream cheese to the bowl of the mixer and beat until it softens, about 1 minute on high. Add the whipping cream, and beat to combine, about 30 seconds. Refrigerate.

Bring the water to a boil in a small pot. Pour the boiling water into a medium glass bowl, and add the gelatin mix. Stir with a whisk for 1 minute, or until the gelatin mix dissolves completely. Refrigerate for 1/2 hour.

When the gelatin has just started to set, it’s time to assemble the layers of this dessert. Pour the cream cheese mixture over the pretzel crust, and use a spatula to carefully spread the mixture over the crust. (Try to work from the center of the mound of cream cheese mixture out. It’s easy for crumbs to surface as you spread.) Next, arrange the blueberries in a single layer over the cream cheese mixture. Pour the gelatin over top, and refrigerate for 1-4 hours before serving.

Makes 12 servings.

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