March 19, 2019

Recipe Corner

Red, white and blue desserts

June 30, 2011

By Ginger Isham

For a crowd, the Strawberry Cheesecake Trifle is very easy to make and can be decorated with fresh blueberries. I like it because it can be made ahead of time and serves a lot of people.

Strawberry Cheesecake Trifle

2 packages of cream cheese (8 ounces each)
2 cups confectioners’ sugar
1 cup sour cream
1 1/2 teaspoons vanilla
1/4 teaspoon almond flavoring
1/2 pint whipping cream
1 tablespoon sugar
1 angel food cake, torn into bite-size pieces (I think slicing it looks neater and is more uniform)
2 quarts fresh strawberries, sliced thin
3 tablespoons sugar
3 tablespoons almond-flavored liqueur, or almond flavoring to taste

Whip together cream cheese and sugar and add sour cream, 1/2 teaspoon vanilla and almond flavoring. In another bowl whip the cream and rest of vanilla and sugar. Fold this into the cream cheese mixture. Gently stir in cake pieces. Combine strawberries, sugar and almond liqueur. Starting with strawberries layer in large glass trifle bowl (or other clear glass bowl) with cake/cream mixture, ending with strawberries on top.
Cover with saran wrap and chill for several hours.

Raspberry Sherbet in Blender

2 cups fresh raspberries, pureed and frozen (or use unsweetened frozen raspberries)
2 tablespoons orange juice concentrate
1/8 to 1/4 teaspoon vanilla
4 tablespoons sugar, or more to taste
1/2 cup plain non-fat yogurt

Place frozen raspberries in blender or food processor and add remaining ingredients. Blend until creamy and serve at once, or store in freezer at this time and serve later. Can decorate each serving with a dollop of whipped cream and a blueberry.

Vanilla Ice Cream Flag

Slice a rectangular shaped box of vanilla ice cream in half, length ways, and cut across each half to make 8 or 10 slices. Decorate with blueberries and fresh sliced strawberries. Can serve with mixture of blueberries, strawberries, and/or raspberries, and a paper flag.
Have a safe and wonderful July 4th!

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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