Raspberry Pretzel Dessert

This dish is yummy as a refreshing dessert, and occasionally I serve it as a side dish at a holiday dinner.  It’s one of those recipes that most everyone has, but this one has some little changes to make it a bit lower in fat.


It’s not difficult to make, but you have to make it in advance.

Put 2 cups crushed pretzels in a bowl and add 3 Tablespoons sugar.  Melt 3/4 cup margarine and pour it over the pretzels and sugar.  Mix together and press into the bottom of a 9×13 inch pan.








Bake at 400 degrees for 18-20 minutes, then remove from the oven and cool completely.  When the crust is cooled, mix 8 oz. cream cheese (1/3 less fat kind) with 1/2 cup sugar and 1/2 cup sugar substitute (like Splenda, or of course you can just use 1 cup sugar if you’d like).  Then carefully fold in 8 ounces fat free whipped topping.








Gently spread over pretzel crust and refrigerate to cool.


Drain the juice from a 20 ounce can of crushed pineapple and add water to the juice to equal 1 cup.




Pour the pineapple juice into a small saucepan and bring to a boil.  Meanwhile, place the contents of 2 packages (.3 ounces each) of sugar free raspberry jello into a bowl.  Pour boiling pineapple juice over jello and stir to dissolve.




Now you can add 1.5 cups cold water to the jello and then wait for it to partially set.  Or, if you’re like me and you’re pretty sure that the timing will get messed up because you’ll get busy doing other things, you can put 1 cup of ice cubes in a measuring cup and then add water until it measures 1.5 cups. Then pour it into the jello mixture and mix until the ice cubes melt.


When the jello is thickening a little bit, add the can of crushed pineapple and 12 ounces thawed frozen raspberries.  Stir well.




Refrigerate this for a few minutes until it’s thick enough to spoon over the cream cheese layer without running.


Continue until you’ve used all the jello.


Now refrigerate for a few hours before serving.  So yummy!

raspberry pretzel dessert

This dessert is also delicious with strawberries and strawberry jello.  Enjoy.

Raspberry Pretzel Dessert
Crust:
2 cups crushed pretzels 3/4 cup margarine, melted 3 Tb. sugar Combine pretzels, margarine and 3 Tb. sugar.  Press onto bottom of 9×13 pan.  Bake at 400 for 18-20 minutes or until set.

Filling:
8 oz softened cream cheese (I use 1/3 less fat kind) 1/2 cup sugar 1/2 cup sugar substitute 8 oz fat free whipped topping Combine cream cheese, sugar and sugar substitute.  Mix well.  Fold in whipped topping.  Carefully spread over cooled crust.  Refrigerate.

Jello layer:
1 can (20 oz) unsweetened crushed pineapple 2 pkg (.3 oz each) sugar free raspberry jello 12 oz frozen raspberries, thawed Drain pineapple, reserving juice.  Add water to juice to equal 1 cup of liquid.  Place juice in saucepan and bring to boil.  Pour into bowl and add jello, stirring to dissolve.  Add 1 1/2 cups water to jello and refrigerate until partially set.  Stir in crushed pineapple and raspberries.  Carefully spoon over whipped topping.  Cover and refrigerate 2-4 hours or until set.  Enjoy!

Rustic Pear Tart



Pears.  Pears at the end of the summer, fresh from a local orchard.
Pears in a box on my kitchen counter, ripening with the most delicious smell.
Such a simple gift, and yet my heart sings with gratitude for pears!


Every summer as I do my fall canning and baking, I wonder which I like better:  peaches or pears.
And every fall when I’m finished, I still can’t decide.  I love different things about both of them.

This recipe is one which makes me lean toward pears as the yummiest.
I’ve been making this tart for years, and it is one of my favorite fall recipes.


Usually I prefer homemade pie crusts.  They are so much better.  However, I’m not above taking advantage of the convenience of store-bought pie crusts sometimes.  With a newborn baby, I was aware that if I made the crust from scratch I might not have time to make the tart, so today I skipped the crust and used a Pillsbury one.  And as someone who’s made and given away lots of these tarts over the years, I can tell you that many people can’t taste the difference.

Hopeful Homemaker’s Rustic Pear Tart

1 pie crust 4 ripe medium sized pears 3/4 cup sugar 1/4 cup flour 1 tsp. cinnamon 1 Tb. lemon juice 1/4 cup sliced or slivered almonds Roll out pie crust and place in pie pan or on baking sheet.  (I prefer a pie pan in case of drips) Peel and slice pears.  Place in mixing bowl.  Add sugar, flour, cinnamon, lemon juice and almonds.
Gently mix until combined.  Spoon filling onto center of pie crust, leaving 2-3 inches of pastry around edges.
Fold pastry up over pie filling.  Bake at 375 for 45-50 minutes or until golden brown.  Cool and serve.


Of all the pear recipes I’ve tasted, this rustic pear tart is by far our favorite.  The almonds add a surprising but delicious crunch, but they can be omitted if you prefer.  I hope you enjoy it!

Jennifer

Homemade Frozen Yogurt

We’ve had a couple of birthday parties around here lately, and for both we’ve made this delicious yogurt.

It’s super easy, with only 3 ingredients, and makes a little over 3 quarts.

First, pour 2 cups sugar into a mixing bowl.


Add 2 cups half and half.


With a whisk, stir well to completely dissolve the sugar.


Then add 2 large containers (32 ounces each) yogurt.  We chose raspberry, and we also used a brand that doesn’t have any high fructose corn syrup in it, as the consistency seems better.  We also like the tartness of it.


Mix again.


Pour into ice cream maker.


Freeze according to manufacturer’s directions.


When the machine stops, scrape the yogurt into a container.

raspberry frozen yogurt

Freeze for several hours.  Then serve and enjoy.


Delicious!  This was a big hit.  I think we’ve found a new family favorite.
Sweet, tart, smooth, refreshing.  It was wonderful.  Here’s the recipe:

Homemade Frozen Yogurt 2 cups half and half 2 cups sugar 2 large containers (32 ounces each) yogurt (again, we prefer yogurt that doesn’t have high fructose corn syrup in it.  It tastes better) Combine half and half  with sugar, mix to dissolve sugar.  Add yogurt and mix well.
Pour into ice cream maker and process according to directions.  Transfer to container, freeze several hours or until yogurt reaches desired firmness.
Serve and enjoy!

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