|
Written by Angela Ann
|
|
Sunday, 21 June 2009 00:00 |
Feeling patriotic? Or just want a couple of easy, cool dessert recipes for summer?
Of course it just wouldn’t be dessert without wine, so I’ve added some. You can use these red, white and blue recipes to impress at your Independence Day shindig, or simply enjoy them on a summer evening at home.
Let’s start with “red,” Strawberry White Wine Pie. Think… Jell-O shots… all grown up… but with wine… um, in a pie.
STRAWBERRY WHITE WINE PIE
-4 cups sliced strawberries
-1 ½ cup white wine (can also use rose’)
-2 teaspoons cornstarch
-2/3 cup sugar
-1 package sugar free strawberry Jell-O
-1 pre-baked pie crust
**On medium heat, boil wine, cornstarch and sugar. Once boiling, continue cooking on low heat for two minutes. Add strawberry Jell-O until dissolved. Place sliced strawberries in pre-baked pie crust. Pour mixture over strawberries. Refrigerate for at least four hours. Serve cold.
Next we have the “white and blue.” It’s called Blueberry Wine Cheese Pie. It feels decadent like cheesecake, but it’s much easier to make. Of course I like that! Plus, it’s much lighter for summer. And here’s a bonus… if you’re trying to stay in bathing suit shape, you can make a low fat, low calorie, and low sugar version of this recipe. I can’t really taste the difference.
BLUEBERRY WINE CHEESE PIE
*Blueberry Topping*
-4 cups blueberries (I use frozen)
-4 teaspoons cornstarch
-1/2 cup white wine
-1/2 cup sugar
**In a large saucepan, dissolve cornstarch, sugar and wine. Add blueberries and bring to a boil. Let boil for about two minutes. Reduce to simmer for an additional five to seven minutes. Remove from heat. Once mixture has cooled a little, put in the refrigerator to get really cold.
*Cream Cheese Filling*
-1 package or 8 ounces cream cheese (can also use reduced or fat free)
-1 cup powdered sugar
-1 cup whipped cream (can also use lite or low fat)
-1 graham cracker crust (can also use low fat or reduced sugar)
**Mix softened cream cheese and powdered sugar until smooth. Add whipped cream to mixture. Pour mixture into graham cracker pie crust. Refrigerate.
**Once both topping and filling have gotten cold (about two to four hours the in fridge), pour blueberry topping over filling. DO NOT OVERFILL! You may have some extra filling, depending on what size pie crust you used. Serve cold.
Happy Fourth of July. Enjoy!
 |
Subscribe to this comment's feed