FRUITY CHEESECAKE
As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.
Nutrition Facts : Calories 460, Fat 31 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHEESECAKE FRUIT WRAPS
Cheesecake fruit wrap! Great for breakfast!
Provided by Becky Crew Fleischauer
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Mash cream cheese, sugar, and vanilla together with fork until smooth.
- Top each tortilla with 2 tablespoons of the cream cheese mixture, spreading it into a square all the way to the edges. Arrange strawberries and kiwis in a single layer inside each square. Top with banana slices. Fold up tortillas, pushing in any filling that slides out. Set wraps seam sides down on a plate and press to seal.
- Freeze for 10 minutes to set. Cut wraps in half on the bias.
Nutrition Facts : Calories 166 calories, Carbohydrate 32.6 g, Cholesterol 10.6 mg, Fat 4 g, Fiber 4 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 170.4 mg, Sugar 11.1 g
FRUITY FROZEN CHEESECAKE
This is one great dessert to make, I made this for a family dinner,I used raspberries and fruit punch, and was a big hit, wow this is great is all I hearded. easy to put together. Found it in one of my Kraft books in the mail. Enjoy.
Provided by Anna P.
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.
- Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.
- Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.
- Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.
- You can freeze this as well.
- To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.
FRUIT WRAPS
This homemade version of a children's lunchbox staple offers an easy way to prolong the life of fresh fruit such as plums, peaches, or blueberries. The oven-drying process, which takes about two hours, concentrates the flavors of the fruit beautifully.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes one 15-by-10-inch sheet
Number Of Ingredients 2
Steps:
- In a medium saucepan, combine fruit and sugar over low heat, stirring until sugar is dissolved. Raise heat to medium-low; bring mixture just to a simmer. Cook, stirring occasionally, until mixture is thick and fruit is very soft, 30 to 40 minutes.
- Preheat oven to 200 degrees. Line a baking sheet with a Silpat or parchment paper; set aside. Using an immersion blender, or food processor fitted with the steel blade, puree until very smooth. Strain through a fine mesh sieve.
- Spread strained fruit mixture evenly over prepared baking sheet. Bake until dry, but still tacky, about 2 hours. Cool completely.
- Cover surface of fruit with parchment paper. Invert onto cutting board; parchment side down. Peel off Silpat. With the pizza wheel, cut fruit in half lengthwise and again in half crosswise, forming four equal rectangles. Cut through parchment with a knife to separate. Roll each rectangle up tightly in parchment paper beginning with the short side of the fruit that does not have extra parchment paper. This will allow you to peel the fruit from the parchment paper. Store them in an airtight container for up to 2 weeks.
CHEESECAKE FACTORY LETTUCE WRAPS
One of the best appetizers you'll ever find. With all of the different ingredients and sauces, these lettuce wraps are perfect for sharing with a group. These make a great dish for bringing to a pot luck. However, since I can walk to a Cheesecake Factory, I think I will get it there. The best top secret restaurant recipes for each item and the sauces are all included but had to be entered separately as Food.com has a 50 ingredient limit. This and others can be found at http://restaurantrecipesbook.com/
Provided by Ambervim
Categories < 60 Mins
Time 1h
Yield 1 Platter
Number Of Ingredients 27
Steps:
- Chicken Satays:.
- Cut chicken into 3/4 inch strips.
- Place in a shallow glass dish.
- Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
- Add water and mix thoroughly.
- Pour over chicken.
- Toss to coat all of the chicken pieces.
- Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
- Soak bamboo skewers 20 minutes in cold water to keep them from burning.
- Drain the chicken and reserve the marinade.
- Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
- Brush chicken and onions with reserved marinade.
- Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
- Bean Sprouts:.
- Heat the oil in a frying pan.
- Add the bean sprouts along with the other ingredients.
- Cook over a medium-high heat until the bean sprouts are tender.
- Chill in the refrigerator until ready to serve.
- Thai Coconut Curry Noodles:.
- Place the noodles in hot water, separating with a fork.
- Let the noodles soak until tender or according to the directions on the package.
- Drain and keep warm.
- In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
- When it begins to simmer, add in the remaining ingredients.
- Continue to simmer for approximately 2 minutes.
- Stir in the noodles and serve.
- Thai Marinated Cucumbers:.
- Combine the vinegar, sugar, water and salt in a small pan.
- Cook over a medium heat, stirring until it boils and the sugar is dissolved.
- Remove from heat and let it cool to room temperature.
- Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
- Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
- Cover and refrigerate for up to 2 hours.
- Tamarind Cashew Dipping Sauce Recipe #453585.
- Peanut Sauce Recipe #453586.
- Sweet Chili Dipping Sauce Recipe #453589.
- Putting it All Together:.
- Remove the hard stems from the bottom of each leaf of lettuce.
- Wash and dry the leaves and arrange in a group on a larger platter.
- Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
- Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
- Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
- Fold the leaf in half and enjoy!
CHEESECAKE FRUIT SALAD
Creamy, luscious, smooth base to stir a wonderful pile of fruit into. This is a great dish to take to a potluck, or share as a summery dessert. You could even scoop this over angel food cake as a variation. But it doesn't need anything more than a spoon! Don't combine too far in advance, as the cream mixture may absorb liquid from the fruit and start to break down.
Provided by Rebekah Rose Hills
Categories Fruit Salads
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk and pudding mix in the bowl of a stand mixer and mix until incorporated. Slowly blend in cream cheese, increasing the speed to high until mixture is smooth. Mixture should be somewhat thick.
- Fold in frozen whipped topping, using a spatula, until well incorporated and mixture is light and creamy. Add grapes, strawberries, bananas, blackberries, raspberries, and blueberries. Fold in gently, until fruit is well coated and evenly mixed in. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 32.4 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 86.1 mg, Sugar 21.6 g
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