Lemon Cheesecake Parfaits are light with a zip of lemon, perfect for a spring dessert. Choose your favorite lemon cookie. I usually use lemon wafers (next to the vanilla wafers on the grocery shelf), but the ones pictured have crushed lemon cream filled cookies layered through the parfait with a tiny lemon crisp on top. Any lemon cookie will work as long as it is crisp enough to crumble. The number you need will depend on the size of the cookie. I use sugar free lemon pudding which was a little hard to find. You can use regular instant pudding instead, especially if you are not concerned with “carb counts” as we are. Boost the flavor with some additional lemon juice or lemon flavoring. I made this two or three times before I realized it takes two 8 ounce containers of whipped topping. I ... [Read More]
spring
Strawberry Cake Mix Cookies with white chocolate chips
Pink strawberry cookies studded with white chocolate chips seem to announce “spring is coming!” They are pretty and cheery additions to a cookie tray, perfect for spring occasions. Or a reminder of fresh strawberries and sunshine when there is a foot of snow on the ground. With four ingredients, Strawberry Cake Mix Cookies are quick and easy to make. The hardest thing I’ve found is keeping the white chocolate chips evenly distributed in the dough. They seem to want to pop out of the dough as you handle it. Which makes them look even more irresistible – but a little difficult to manage. Resist the urge to double the amount of white chocolate chips. Or you’ll be scooping the excess chips off the cookie sheet and the counter. You can’t put them back in the bag, of course. So you’ll have to ... [Read More]
Strawberry Shortcut Mousse
Strawberry Shortcut Mousse -- light, refreshing, the perfect end to a spring meal. It is quick and easy to make and can be dressed up to look quite spectacular without piling on extra calories or carbohydrates! You can also freeze Strawberry Shortcut Mousse in molds or small paper cups for a cool snack enjoyed by all ages! Strawberries were known in the Roman Empire as early as 234 B.C. where wild berries were used for medicinal purposes as well as eating. The berry is also indigenous to North America where Native Americans used them as well. Well before 1600, early colonists were impressed with the native way of mixing crushed red berries with cornmeal then baking the mixture for strawberry bread. They adapted the dish and Strawberry Shortcake was born. The scientific name, ... [Read More]
