Summer Raspberry Plastic Cup Freeze

This is a recipe I found online and modified. I love to take an existing recipe and mix it up, and that's what I did with this one. Mixed it all up!!! Hope you enjoy!!

Summer Raspberry Plastic Cup Freeze

1 (8 oz) pk cream cheese (can use less fat or fat free), softened
1/4 cup honey
1 cup fresh raspberries (or other berries and can use frozen, thawed)
miniture marshmallows (optional)
2 cups whipped cream

Beat cream cheese and honey until smooth, add raspberries and beat until raspberries are kind of mushy (yes very techinal I know =) Add marshmallow if you want and add whipped cream. Mix. Put in plastic cups and put in freezer. These are delish on a hot day. I like mine more without the marshmallows, but the kids dig the mm. Either way ~~ delish.

Enjoy ~~ Happy eating,
Dawn

Blueberry Torte Squares

Well here we have a lovely, summer dessert. Easy and fun to make. Because let's face it, delicious food gets a boost when it's also fun and easy right? Okay just work with me here; I like for cooking to be a fun experience. Since we do it every day, I believe in making beautiful delicious food!!!!!!!!

Blueberry Torte Squares

2/3 cup butter, soft

3 Tbl, plus 1/2 cup sugar, divided

1 1/4 cups all-purpose flour

8 ounces reduced-fat cream cheese (not fat-free)

1 cup confectioners' sugar

12 ounces reduced-fat whipped topping

2 Tbl cornstarch

3/4 cup cold water

3 cups fresh blueberries (or frozen and thawed)

In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press in to the bottom of a 13" X 9" baking dish coated with cooking spray. Bake at 350 for 12-14 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.

In a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.

Soon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares and enjoy with a warm cup of coffee and a good friend.

The best!!! Enjoy dear ones!!!!!!

And We're Off to a GREAT Start with . . . YUMMY Berries!!!

Well, I've been trying to decide just how to post the yumminess that is FOOD!! And decided to start with summer fair; since, after all, we are in the height of all the flavors and fun of summer.
So we will start with one of our favorite summer berry recipes.

Blueberry-Blackberry Shortcakes

Shortcakes:

2 cups all-purpose flour - OR - You can use 1 cup all-purpose flour and 1 cup whole wheat flour

1/4 cup sugar

1 tablespoon grated lemon rind (don't skip this step ~~ gives it that little something extra :0)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1/2 cup fat-free buttermilk

Cooking spray

1 teaspoon water

1 large egg white, lightly beaten

2 teaspoons sugar

Filling:

3 cups fresh or frozen blueberries, divided

1/2 cup sugar

2 tablespoons fresh lemon juice

2 teaspoons cornstarch

2 cups fresh or frozen and thawed blackberries

1 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist. If making wheat version, be sure not to over mix as dough will be tough.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake. Yield: 8 servings (serving size: 1 filled shortcake) Recipe adapted from Cooking Light Cookbook

Note: If you are short on time you can make the shortcake recipe on the Bisquick box (I use reduced-fat variety). It is also a delicious recipe. Enjoy!!