Wednesday, May 24, 2017

LAYERED STRAWBERRY DESSERT

"An elegant dessert that's easy to whip up ahead of time." and it only has 123 calories per serving. I am loving this Better Homes & Garden Favorite Desserts Made Lighter cookbook. 

I made this "easy to whip up" dessert Monday morning to serve that afternoon for the NNL Farkle group. Monday I shared the Strawberry Cream Cheese Icebox Cake that I served Friday night for the Couples Bridge group. It was one of those "out of this world" desserts. It also probably had a bunch of calories even though I tried to reduce the sugar calories as much as I could. (Make it and take it somewhere so you only get one serving of it and then you won't feel guilty about all the calories.)

This Layered Strawberry Dessert was so delightful. It is the perfect dessert to make right now with fresh strawberries in all of the markets at such a good price.


LAYERED STRAWBERRY DESSERT

3       cups fresh strawberries, sliced
1        8 - ounce container fat-free cream cheese
1/2    cup sifted powdered sugar
1/3    cup lemon nonfat yogurt
1        teaspoon finely shredded lemon peel (I use California lemon peel.)
2       cups reduced-fat frozen whipped dessert topping, thawed (I use sugar-free topping.)
cookies crumbs - 2 vanilla wafers or chocolate wafers or graham cracker

In a 2 - quart glass bowl layer half of the strawberries. Set aside.

In a mixing bowl, combine the cream cheese, powdered sugar, lemon yogurt, and lemon peel. Beat with electric mixer on medium speed until mixture is light and fluffy.

Carefully spread mixture over strawberries.

Arrange the rest of the strawberry slices on top. 

Spread with whipped topping.

Sprinkle crumbs on top. 






Cover and chill at least 2 hours before serving.

Spoon out into individual custard cups to serve.





TIP! When do you sift? 

When recipe calls for an ingredient such as powdered sugar or flour and uses the word "sifted", look for where the word "sifted" is placed. If the word is placed before the ingredient (as in this recipe), you are supposed to sift the ingredient before measuring. Remove an amount and sift it in a bowl, then measure it by spooning the ingredient into a measuring cup, and then add to mixture as directed. Any sifted ingredient you didn't use can just be returned to rest if the ingredient. 

Sift some....
Fill measuring cup with spoonfuls of ingredients. Don't pack or fill the cup by scooping it in the bowl.

If the word sifted follows the ingredient in the recipe, you measure the amount of the ingredient the recipe calls for and then sift it.

Sifting does make a difference in the amount of the ingredient you will be using.

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