peach melba puffs

INGREDIENTS

1   cup water
1/2  cup butter (no substitutes)
1/2  cup almond paste (about 1/2 of an 8-ounce can)
1/8  teaspoon salt
1   cup all-purpose flour
4   eggs
2   cups fresh or frozen unsweetened peach slices, thawed
2/3  cup whipping cream
1   tablespoon powdered sugar
2   tablespoons amaretto or 1/4 teaspoon almond extract
1/3  cup dairy sour cream
2   cups fresh or frozen loose-pack raspberries, thawed
1/4  cup sugar
3/4  teaspoon cornstarch

DIRECTIONS

Puffs:

1. For puffs, combine water, butter, almond paste, and salt in a medium saucepan. Bring to boiling, breaking up almond paste with a spoon. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat; cool 10 minutes.
2. Add eggs, one at a time, beating well with a wooden spoon after each addition. Drop dough by heaping teaspoons into 30 mounds about 2 inches apart on a greased baking sheet.
3. Bake in a 400 degree F oven for 25 minutes or until golden. Remove from baking sheet. Cool on wire racks.

Peach Filling:

1. Meanwhile, for peach filling, chop peaches. Combine whipping cream, powdered sugar, and amaretto or almond extract in a chilled medium mixing bowl. Beat with the chilled beaters of an electric mixer on low speed until soft peaks form (peaks curl). Fold in peaches and sour cream. Cover and refrigerate.
2. Cut off the tops of the puffs. Remove any soft dough from insides. Spoon a generous 1 tablespoon filling into each puff. Replace tops of the puffs. Puffs may be covered and chilled for up to 2 hours.

For raspberry sauce:

1. Puree fresh or frozen loose-pack raspberries, thawed, in a blender container until nearly smooth. Press berries through a fine-mesh sieve; discard seeds. You should have about 2/3 cup sieved puree. Stir together sugar and cornstarch in a small saucepan. Stir in sieved puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
2. To serve, make a pyramid of puffs on a round serving plate. Serve with raspberry sauce. Makes 15 servings.

Make Ahead Tip
Prepare puffs; arrange in airtight freezer container. Seal, label and freeze up to 1 month.

dessert, desserts 1:09 AM No comments

banana split cake roll

INGREDIENTS

5   egg whites
3   egg yolks
Nonstick cooking spray
1/2  cup sifted cake flour
1   teaspoon baking powder
1/4  teaspoon salt
1   teaspoon vanilla-butter-nut flavoring or 2 teaspoons vanilla
1/2  cup sugar*
1 1/2  cups fat-free milk
1   4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
1   cup frozen sugar-free whipped dessert topping, thawed
2   bananas
1/2  cup sliced fresh strawberries
2   tablespoons sugar-free chocolate-flavor syru

DIRECTIONS

1. For cake, place egg whites in a large bowl and egg yolks in a medium bowl; let stand at room temperature for 30 minutes. Meanwhile, coat a 15x10x1-inch baking pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set aside. In a small bowl stir together cake flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. Add flavoring to egg yolks; beat with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in 1/4 cup of the sugar, beating on high speed until sugar is almost dissolved. Sprinkle flour mixture over egg yolk mixture; gently fold in just until combined. Thoroughly wash beaters. Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually beat in the remaining 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold 1/2 cup of the beaten egg whites into the egg yolk mixture to lighten. Fold in the remaining egg whites. Spread batter evenly in prepared pan.
3. Bake about 12 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a clean dish towel. Remove parchment paper. Starting from a short side, roll towel and cake into a spiral. Cool on a wire rack.
4. For filling, in a medium bowl whisk together milk and pudding mix just until thickened. Fold in whipped topping. Cover and chill for at least 1 hour.
5. Unroll cooled cake; remove towel. Spread filling to within 1 inch of edges. Thinly slice one of the bananas over the filling. Roll up cake. Cover and chill for at least 2 hours or up to 8 hours. To serve, thinly slice the remaining banana. Top cake roll with sliced banana and sliced strawberries. Drizzle with chocolate syrup.

Tip
* We do not recommend using a sugar substitute for this recipe.

dessert 10:12 AM No comments

tiramisu bites

INGREDIENTS

1   tablespoon hot water
1/2  teaspoon sugar or sugar substitute* equivalent to 1/2 teaspoon sugar
1/2  teaspoon instant espresso coffee powder or 1 teaspoon instant coffee crystals
1/4  cup light tub-style cream cheese, softened
1/2  cup frozen light whipped dessert topping, thawed
6   chocolate wafer cookies 
White chocolate curls and/or fresh raspberries (optional)

DIRECTIONS

1. In a medium bowl, combine the water, sugar, and espresso powder; stir until sugar and espresso powder are dissolved. Add cream cheese; whisk until smooth. Fold in whipped topping.
2. Pipe or spoon cream cheese mixture atop cookies. If desired, chill for up to 4 hours. To serve, if desired, top with white chocolate curls and/or raspberries.

*Sugar Substitutes:

1. Choose from Splenda®Granular, Equal®Spoonful or packets, or Sweet 'N Low®bulk or packets. Follow package directions to use product amount equivalent to 1/2 teaspoon sugar.
2. PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 186 cal., 21 g carb.

dessert 9:54 AM No comments

strawberry pretzel salad

INGREDIENTS

2   cups finely crushed pretzels
1/3  cup sugar
3/4  cup butter, melted
1  8  ounce package cream cheese, softened
1   cup sugar
1  8  ounce container frozen whipped dessert topping, thawed
2  10  ounce package frozen strawberries in syrup, thawed
2  3  ounce package strawberry-flavored gelatin
2   cups boiling water

DIRECTION

1. Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Add melted butter and stir well to combine. Press onto bottom of a 13x9x2-inch baking pan. Bake in the preheated oven for 10 minutes. Let cool on a wire rack.
2. In a large bowl beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until well combined. Fold in the whipped dessert topping until combined. Spread over cooled crust.
3. In another large bowl combine strawberries and syrup, gelatin, and boiling water. Stir for 2 minutes or until gelatin is dissolved. Carefully pour over the cream cheese layer. Cover and refrigerate for 4 hours or until set or up to 24 hours. Makes 24 servings.

dessert 9:47 AM No comments

lower-calorie strawberry shortcake

INGREDIENTS

3  cups sliced fresh strawberries
2   tablespoons sugar
1 2/3  cups all-purpose flour
1   tablespoon sugar
2   teaspoons baking powder
1/4  teaspoon baking soda
3   tablespoons margarine
1   beaten egg
1/2  cup buttermilk or skim milk 
Nonstick spray coating
1  1.4 ounce envelope whipped dessert topping mix
1/2  cup skim milk

DIRECTIONS

1. Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator for at least 1 hour or up to 3 hours.
2. In a mixing bowl stir together flour, the 1 tablespoon sugar, baking powder, and baking soda. Cut in margarine until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined.
3. Spray an 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan. Bake in a 450 degree F oven about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and cool completely, or serve shortcake warm.
4. Meanwhile, prepare whipped dessert topping mix according to package directions using the skim milk.
5. Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with some of the berries, then add the second layer of shortcake. Spoon dessert topping and the remaining strawberries on top of cake. Makes 8 servings.

dessert 9:36 AM No comments

watermelon-kiwi pops

INGREDIENTS

1/4  cup water
2   tablespoons sugar
2   cups cubed seedless watermelon
8  5  ounces paper cups
8   wooden frozen dessert sticks
8   kiwifruits, peeled and cut up

DIRECTIONS

1. In a small bowl combine the water and sugar, stirring until sugar dissolves. In a blender combine watermelon cubes and 1 tablespoon of the sugar-water mixture. Cover and blend until smooth. Divide mixture among paper cups. Cover tops of paper cups with foil. Cut a slit in the center of the foil on each cup; insert a wooden stick through each slit, about halfway into the mixture. Place cups on a small baking sheet. Freeze for 1 to 2 hours or until thick and slushy.
2. In a blender combine kiwifruits and the remaining sugar-water mixture. Cover and blend until smooth. Remove foil from paper cups. Pour kiwifruit mixture evenly over watermelon layer in cups. Freeze for at least 4 hours or until completely solid.
3. To serve, peel away paper cups.

Tip
Icon: vegetarian, gluten free
Variation
Pineapple-Blueberry Pops: Prepare as directed, except substitute 2 cups cut-up fresh pineapple for the watermelon and 2 cups fresh blueberries for the kiwifruit. 
Nutrition Facts per pop: 52 cal., 0 g total fat (0 g sat. fat). 0 mg chol., 1 mg sodium, 13 g carb., 1 g dietary fiber, 0 g protein, 11 g sugar.
Variation
Mango-Raspberry Pops: Prepare as directed, except substitute 2 cups cut-up fresh mango for the watermelon and 2 cups fresh raspberries for the kiwifruits. (If desired, after blending raspberry mixture, pass through a fine-mesh sieve to remove seeds.)
Nutrition Facts per pop: 53 cal., 0 g total fat (0 g sat. fat). 0 mg chol., 1 mg sodium, 14 g carb., 3 g dietary fiber, 1 g protein, 10 g sugar.

dessert 7:37 AM No comments

little lemon snowbites

INGREDIENTS

1  17 1/2 ounce package sugar cookie mix
1/4  cup crushed lemon drops
2/3  cup lemon curd
2/3  cup frozen whipped dessert topping, thawed
2   tablespoons powdered sugar

DIRECTIONS

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Prepare cookie mix according to package directions. Stir in crushed lemon drops. If necessary, cover and chill about 1 hour or until dough is easy to handle.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
3. For filling, in small bowl, stir together lemon curd and whipped topping.
4. Spoon 1 rounded teaspoon of the filling onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Press together lightly. Sprinkle tops of cookies with powdered sugar. Makes about 24 sandwich cookies.

Storage
Place filled cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

dessert 7:31 AM No comments

haroset cake with zabaglione sauce

INGREDIENTS

4   sheets whole-wheat matzo, (5 ounces), broken into pieces
2/3  cup walnut pieces
1   tart green apple, peeled and diced
2   teaspoons freshly grated lemon zest
1   teaspoon ground cinnamon
1   teaspoon minced peeled fresh ginger
1/2  teaspoon salt
2   tablespoons white sweet dessert wine, such as Muscat or ice wine
5   large eggs, at room temperature (see Cake-Baking Tips)
3/4  cup packed light brown sugar
6   egg yolks, (including the 2 reserved in Step 3)
1/4  cup granulated sugar
2/3  cup white sweet dessert wine, such as Muscat or ice wine

Equipment: 
9-inch springform pan

DIRECTIONS

1. To prepare cake: Preheat oven to 350 degrees F. Grind matzo in a food processor until powdery; transfer to a medium bowl. Coat a 9-inch springform pan with cooking spray. Place 3 tablespoons of the ground matzo in the pan; turn and tilt to coat the sides and bottom. Transfer the remaining matzo to a bowl and set aside.
2. Put walnuts, apple, lemon zest, cinnamon, ginger and salt in the food processor; process until finely ground. Add 2 tablespoons wine and process until a paste forms.
3. Separate 4 of the eggs; reserve 2 yolks for Step 4 and 2 yolks for the zabaglione sauce (Step 7). Beat the 4 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
4. Beat the remaining whole egg and 2 of the egg yolks with brown sugar in a large bowl on medium speed until thick and very creamy, about 4 minutes.
5. Fold the walnut mixture into the egg-yolk mixture using a rubber spatula. Fold in the reserved ground matzo, then fold in the whites until incorporated. Scrape the batter into the prepared pan, spread to the edges and gently rap the pan against the counter a few times so the matzo on the side falls down onto the batter, forming a decorative edge.
6. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack until room temperature, about 2 hours.
7. To prepare zabaglione sauce: Shortly before serving, bring about 1 inch of water to a boil in the bottom of a double boiler (see Tip). In the top of the double boiler, off the heat, beat 6 egg yolks and sugar with an electric mixer on medium speed until thick and pale, about 3 minutes. Beat in 23 cup wine. Adjust the heat and place the top pan over gently simmering water. While maintaining a slow simmer, beat the sauce on medium speed until it is thick enough to hold its shape when mounded up into hills with a spoon, about 5 minutes. Serve the cake with the sauce.

Tips:

1. Equipment Tip: To improvise a double boiler, set a metal bowl over a pan of simmering water. Allow at least an inch between the water and the bottom of the bowl.
2. Cake-Baking Tips:
3. When using cake pans, they must be greased and floured to create a thin layer of protection against the oven's heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker's Joy or Crisco No-Stick Flour Spray.
4. Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.
5. To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container--a common mistake--the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.
6. Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68 degrees F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get "cool" butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.
7. Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
8. Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you'll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.
9. MAKE AHEAD TIP: Wrap the cake in plastic wrap and store at room temperature for up to 1 day. Make the zabaglione sauce just before serving.

cake, dessert 7:22 AM No comments

berry-filled chocolate crepe cups

INGREDIENTS

1/2  cup all-purpose flour
2   teaspoons unsweetened cocoa powder
1/8  teaspoon salt
1   egg
3/4  cup fat-free milk
1   tablespoon cooking oil 
Nonstick cooking spray
1/2  cup frozen fat-free whipped dessert topping, thawed
1/2  cup raspberry fat-free yogurt with no-calorie sweetener
20   fresh raspberries or small strawberries 
Fresh mint leaves (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F. In a small bol, stir together flour, cocoa powder, and salt; set aside. In a medium bowl, slightly beat egg with a wire whisk. Whisk in milk, oil, and flour mixture until combined.
2. Lightly coat an unheated nonstick griddle and twenty 1-3/4-inch muffin cups with nonstick cooking spray; set muffin cups aside. Preheat griddle over medium heat. For each crepe, spoon 1 tablespoon of the batter onto griddle (hold spoon close to griddle when spooning and pour slowly to make circles). Cook for 30 to 60 seconds or until bottom is golden brown and top appears dry. (You can cook multiple crepes at a time.) Use a spatula to remove crepes to paper towels, browned sides up. Repeat with remaining batter. If desired, when cool enough to handle, trim edges of crepes. Gently press crepes, browned sides down, into prepared muffin cups, pleating as necessary to fit.
3. Bake crepe cups about 12 minutes or until edges are browned and crepes appear to hold their shapes. Cool in muffin cups on wire racks. Carefully remove from muffin cups.
4. In a medium bowl, fold together whipped dessert topping and yogurt. Cover and chill until ready to use or up to 24 hours.
5. Just before serving, spoon yogurt mixture into crepe cups. Top each cup with a berry. If desired, garnish with fresh mint leaves. Makes 20 crepe cups.

dessert 7:10 AM No comments

chocolate-mint cups

INGREDIENTS

1   4-serving-size package sugar-free instant chocolate pudding mix
2   cups fat-free milk
1/4 8  ounce container frozen light dessert topping, thawed
1/8 - 1/4  teaspoon mint extract
Green or red food coloring (optional)
Frozen light whipped topping, thawed (optional)
Mint sprig (optional)

DIRECTIONS

1. Prepare pudding mix according to package directions using the 2 cups fat-free milk. Set aside. In a small bowl combine dessert topping, mint extract, and, if desired, food coloring to make desired color.
2. In 8 small dessert bowls layer half the pudding, followed by dessert topping and remaining pudding. Cover and chill for 2 hours or until set. If desired, top with whipped topping and mint. Makes 8 individual desserts.

dessert 10:31 AM No comments

breakstone's creamy berry-topped dessert

INGREDIENTS

Pound Cake:
1/4  teaspoon baking soda
1   cup (2 sticks) butter or margarine, softened
3   cups sugar
2   tablespoons vanilla
6   eggs
1   cup BREAKSTONE'S Sour Cream
3   cups flour

Creamy Berry Topping:
1   cup BREAKSTONE'S Sour Cream
1/4  cup packed light brown sugar
2   cups fresh strawberries
1/4  cup strawberry preserves
2   cups blueberries

DIRECTIONS

Pound Cake:

1. Preheat oven to 325 degrees F. Mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with sour cream, beating until well blended after each addition.
2. Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
3. Bake 1 hour 20 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.

Creamy Berry Topping:

1. Mix sour cream and sugar. Refrigerate until ready to serve.
2. Combine strawberries and preserves. Let stand at room temperature 30 minutes.
3. Spoom sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.

dessert 10:21 AM No comments

outrageous strawberry pie

INGREDIENTS

1   cup boiling water
1   box wild strawberry-flavored gelatin (4-serving size)
2/3  cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-pound container)
1 1/4  cups Chex® cereal
1 1/4  cups small pretzel twists
1/3  cup butter or margarine, melted
1 1/2  cups sliced fresh strawberries
1   cup fat-free whipped topping
4   medium fresh strawberries, cut in half

DIRECTIONS

1. In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
2. Meanwhile, heat oven to 350 degrees F. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1-1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
3. Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
4. To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.

Tip:
1. High Altitude (3500-6500 ft): Bake crust about 13 minutes.

dessert 10:07 AM No comments

mosaic dessert bars

INGREDIENTS

5 1/2  cups boiling water, divided

1  3  ounce package JELL-O Strawberry Flavor Gelatin

1  3  ounce package JELL-O Lime Flavor Gelatin

1  3  ounce package JELL-O Orange Flavor Gelatin

1  3  ounce package JELL-O Lemon Flavor Gelatin

2   envelopes KNOX Unflavored Gelatin

1/2  cup cold water

1  14  ounce can sweetened condensed milk

DIRECTIONS

1. Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls at least 2 minutes until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.

2. Sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.

3. Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.

dessert 7:22 AM No comments

rich cocoa bars

INGREDIENTS

Bars:
1   cup pitted prunes
2/3  cup water
1 1/4  cups cake flour (not self-rising)
2/3  cup granulated sugar
1/2  cup unsweetened cocoa powder
1 1/4  teaspoons baking soda
3/4  teaspoon baking powder
1/2  teaspoon salt
1   cup fat-free milk  
1 egg
1   egg white
2   teaspoons vanilla
Frosting:
3   cups confectioners sugar
6   tablespoons butter or margarine, at room temperature
7   teaspoons milk
Pinch salt
1   square (1 ounce) semisweet chocolate, melted

DIRECTIONS

Bars:

1. Puree prunes and water in food processor, about 1 minute (can refrigerate up to 2 months).
2. Heat oven to 350 degrees F. Grease a 15-1/2 x 10 x 1-inch jelly roll pan.
3. Mix flour, sugar, cocoa, baking soda, baking powder and salt in bowl.
4. Beat milk, 1 cup prune puree, egg, egg white and vanilla in bowl on low just until eggs are beaten. Slowly beat in flour mixture. Pour in pan.
5. Bake in 350 degrees F oven 25 minutes or until pick inserted in center tests clean. Remove pan to rack to cool.

Frosting:

1. Beat together confectioners sugar, butter, 7 teaspoons milk and salt in medium-size bowl until smooth and of good spreading consistency. Beat in another teaspoon milk, if needed.
2. Spread frosting over bar. Drizzle with melted chocolate. Let stand until chocolate sets. Cut into bars.

dessert 7:07 AM No comments

peach-berry frozen dessert

INGREDIENTS

1  8  ounce package fat-free cream cheese, softened
2  6  ounce carton peach fat-free yogurt with artificial sweetener
1/2 8  ounce container frozen light whipped dessert topping, thawed
1   cup chopped, peeled fresh peaches; frozen unsweetened peach slices, thawed, drained, and chopped; or one 8-1/4-ounce can peach slices (juice pack), drained and chopped
1   cup fresh or frozen unsweetened blueberries, raspberries, and/or strawberries, thawed and drained if frozen 
Fresh mint leaves (optional) 
Fresh berries (optional)

DIRECTIONS

1. In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
2. Pour into a 2-quart square baking dish. Cover and freeze about 8 hours or until firm.
3. To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries. Makes 9 servings.
Make Ahead Tip
Prepare dessert as directed through Step 2. Cover and freeze for up to 1 week.

dessert 5:45 AM No comments