STRAWBERRY SWIRL TARTS & CUPCAKES

YUM!

SCRUMPTIOUS!

SINFUL!

                                             This . . .

                                            and That . . .

and these . . . mini’s

One has a Graham Cracker Crust – the other Oreo . . . Reduced Fat Oreos.

That makes me feel a bit better!

I made four small Tarts and 12 cupcake size.

Egg yolk, sugar and Cream Cheese mixture

Whipped Eggs white – til firm

Whipped Cream – very firm

Make a Fruit Puree – I used Ripe Strawberries, but Raspberry is also very good.

or Peach . . . or Blueberry

Use half of the fruit puree and swirl it into your Cheesecake mixture.

Carefully fill your tart pans or your cupcakes.

Now take a the rest of the fruit puree, and swirl a bit more through the tops with a knife.

Top with a few more Oreo or Graham Cracker crumbs if you wish.

Make sure that you know which ones are the Graham and which are the OREO.

(I will eat the Oreo . . . my better half will eat the Graham)

I’ve actually posted this recipe before, but I’ve always made it in a 9×13 pan or a large Springform pan. Usually, I use Raspberries. Today I decided to get a bit more creative.

*Notes: 

I used  1 – 1/2 cups of crushed Reduced Fat Oreos, along with 3 Tablespoons of Melted butter for the Oreo Crust.  (Use a Zip-loc bag and a rolling pin)

I used  1 -1/2 cups of Graham Cracker Crumbs along with 3 Tablespoons of Melted butter & 2 Tablespoons Sugar for the Graham Crust.  Just mix it all together and press in pans.  Reserve what you want to use on the tops.

Whipped Cream on the top:

1 cup of heavy Whipping Cream

1/3 cup of Powdered Sugar

2 Teaspoons of Meringue powder

Beat Whipping Cream & Meringue powder until firm.  Add the Powdered Sugar and continue whipping until it’s stiff!  Don’t turn it to butter, but you want it stiff.

*Meringue powder is wonderful.  You can find it in the Cake Decorating aisle of most stores.  It will make your Whipping Cream Stand to attention and stay there!

~

RASPBERRY SWIRL DESSERT

*I always double the Graham Cracker Crust – so I use 1 1/2 cups crumbs)
 
You will need:
3/4 C. graham cracker crumbs
3 Tablespoons butter, melted
2 Tablespoons sugar
3 eggs, separated
1 (8-oz.) cream cheese
1 cup sugar
1 c. heavy cream
1 (10-oz.) frozen raspberries, partially thawed
Directions:
Combine thoroughly crumbs, melted butter and 2 tablespoons sugar. Lightly press mixture into well greased 9×13 or a large Springform pan.  (Note: I always double the crust recipe.) Bake in 375 degree oven for about 8 minutes; cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form. In another bowl, Whip cream until stiff and gently but thoroughly fold with egg whites, into cheese mixture. In a mixer or blender, crush the berries to a pulp. Gently swirl half of fruit pulp through the filling and pour over crust. Spoon remaining puree over the top, and swirl with a knife.  Place in the freezer for 5 to 6 hours or over night.  You can also drizzle Raspberry Syrup over the top, or place a dallop of Whipped Cream on the top!  Let stand for 5 minutes or so, to lightly unthaw before cutting and serving.  Cut into squares or slices.  ENJOY!

FOR THE FULL TUTORIAL, YOU MUST GO HERE.

~RASPBERRY OR STRAWBERRY SWIRL!

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  • Julie - August 12, 2010 - 8:41 pm

    These look so delicious! Beautiful photos!!!ReplyCancel

  • Kathy @ The Sugar Queen - August 12, 2010 - 9:25 pm

    These look absolutely heavenly! I showed the pictures to my son and he said “You MUST make these!” I surely agree!ReplyCancel

  • Natalie - August 12, 2010 - 10:14 pm

    I would love to learn how to freeze vegetables from my garden like squash, carrots and peas and green beans and do bottled peaches and pears. Do you know how to do any of these?? I would love some posts about any help you can give me thank you!ReplyCancel

  • Betty Mach - August 13, 2010 - 6:31 am

    I think you would be a sure winner for the Food Network’s Cupcake Wars! Have you considered this or had it suggested? I Love your recipes, photography and style!!!ReplyCancel

  • feather14 - August 13, 2010 - 8:39 am

    Yummy!!! I just love recieving your emails. I always get so excited because I know I’m in for a wonderful “treat”..ReplyCancel

  • Valerie M. - August 13, 2010 - 3:42 pm

    Soooo pretty! I’d definitely eat a bunch of those if they were in my house!!ReplyCancel

  • Jessica - August 20, 2010 - 5:04 pm

    If I knew my strawberries could do that…I would have kept them!! Just kidding. Looks wonderful! You are as sweet as the things you make.ReplyCancel

  • Ammaarah - November 21, 2012 - 11:38 pm

    i would like to try this recipe however im not sure how many egg yolk i need to use or cream cheese and sugar mixtureReplyCancel