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.
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