Cream Cheese Fruit Topping or Cheesecake
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A
very good dessert topping. Also
makes a great CHEESECAKE -- just pour it into
an 8" graham cracker pie crust and chill in refrigerator.
I like the cheesecake as is but it may be topped with fruit of
choice if desired.
| 2 T | -- | SUGAR |
| 1 env. | -- | UNFLAVORED GELATIN |
| 1 C | -- | PEACH
or APRICOT NECTAR,
canned
[1] Mix ingredients in saucepan and let stand about 5 minutes.
[2] Bring to a boil and simmer a few minutes. [3] Pour into blender. |
| 3 ozwt | -- | CREAM CHEESE |
| 1 t | -- | VANILLA
[1] Add cheese and vanilla extract and blend until smooth. [2]
Chill in refrigerator until partially set; i.e., about the
consistency of unbeaten egg whites. |
| 1 env. | -- | DESSERT
TOPPING MIX
(e.g., 1¼ oz DreamWhip)
[1]
When the above cheese mixture has cooled, prepare dessert topping
according to package directions using low fat or skim milk.
[2] Add the cooled cheese mixture to the prepared topping mix and
mix gently until blended. The
consistency will be about like whipped cream.
[3] At this stage
it is easy to spread or push through a pastry bag.
However, it will stiffen up considerably after it cools in
the refrigerator. So, do
any pouring or decorating immediately after the topping has been
prepared, not after it has cooled. |
Assembly: [1]
Place fruit of choice into a parfait glass. [2]
Pour topping over fruit and chill in refrigerator until ready to serve. [3] Optional: Sprinkle
crumb mixture (below) over dessert topping before serving.
We usually omit this but it does look pretty for company (it even
looks pretty without company).
| 1 T | -- | MARGARINE, melted |
| 2 squares | -- | GRAHAM CRACKERS, finely crushed |
| ⅛ t | -- | NUTMEG,
ground [1]
Stir crackers and nutmeg into the melted margarine.
[2] Sprinkle over
dessert just before serving. |
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