Mike and Alia made their annual U-pick berry trip at a nearly farm. They froze many for the winter. But here is a great dessert, and it does not have to be baked!
Serves 4

1 cup (200 g) (gluten- & dairy-free) crumbed graham cracker*
1 cup (200 g) fresh organic berries (your choice)
1 cup (200 g) organic (dairy-free) heavy whipping cream or plain yogurt
1/2 cup (100 g) organic sugar
1/2 tsp. (2,5 ml) vanilla extract
8 ounces (225 g) (dairy-free) cream cheese, softened
springs of mint for garnish
*substitutes: digestive biscuits (cookies, crackers), crunchy shortbread, wheatmeal biscuits, gingersnaps, chocolate or vanilla wafers, 

A. Filling:
1. Divide the graham cracker between 4 glasses. Set aside.
2. Purée the berries in a food processor. Set aside.
3. Heavy cream: Use a mixture to whip it with 1/4 cup (50 g) sugar, and vanilla extract, about two minutes
3. Yogurt: Whisk yogurt, 1/4 cup (50 g) sugar, and vanilla. 
 (a) Place in a bowl.
4. Beat the cream cheese and 1/4 cup (50 g) sugar until smooth, about 3-4 minutes.
5. Keep 1/4 cup (60 ml) of whipped cream.
6. Add the rest to the cream cheese to the mixture, then mix on low speed for another 1-2 minutes.
7. Divide this mixture evenly between 2 bowls.
8. Add tablespoon (15 g) berry purée to 1 bowl and 2-3 Tbs. (30-45 ml) to the other bowl.
9. Mix each bowl to make 2 shades of colored cheesecake filling.

B. To assemble:
1. Spoon the light colored cheesecake mixture over the graham cracker layer.
2. Repeat with the darker colored mixture.
3. Finish with the remaining berry purée.
4. Use the extra whipped cream to top each cheesecake.
5. Garnish with a fresh berry and springs of mint.
6. Refrigerate with any leftovers.

-modified "My Magazine" July 2017





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