Desserts - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with desserts, and includes Pumpkin-Chocolate Swirl Cheesecake and No-Bake Yogurt and Cool Whip Pie. Enjoy!

LEMON-RASPBERRY WHOOPIE PIES

This comes from Erin McDowell on Pure Wow. This recipe begins, “Important question: Is a whoopie pie a cookie, pie, sandwich or cake? We’ll let you be the judge. But one thing’s for certain: These lemon-raspberry whoopie pies are easy, fun and festive.

"'The cakes are light and soft, and the creamy filling sandwiches them securely together,' Erin McDowell, pastry chef and author of The Fearless Baker, tells us. 'Take care not to over bake the cakes, or they may dry out a bit. Wrap the finished cakes tightly in plastic wrap, and they travel particularly well in bags, lunchboxes or picnic baskets.'

"Now do you know anyone who’s hosting a picnic?"

Prep Time: 45 minutes; Cook Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 15 servings

You can view this online at https://www.purewow.com/recipes/lemon-raspberry-whoopie-pies.

Ingredients

Pies

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

Zest of 1 lemon

1 teaspoon pure vanilla extract

1 large egg, at room temperature

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup whole milk

2 tablespoons lemon juice

Filling

2/3 cup seedless raspberry jam

3 tablespoons heavy cream

1 cup unsalted butter, at room temperature

4 1/4 cups confectioners’ sugar, plus more for finishing

3/4 teaspoon pure vanilla extract

1 1/2 cups fresh raspberries

Directions

Make the Pies: Preheat the oven to 400°F, and line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated—scrape the bowl well.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about 1/3 of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.

Scoop the batter into 1/4 cup-sized mounds onto the prepared baking sheets, leaving about 3 inches in between each piece to allow room for spreading. Bake until the edges of the cakes are beginning to brown and the center springs back when you touch it, 10 to 12 minutes. Cool completely.

Make the Filling: In a medium bowl, whisk together the jam and cream. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 3 minutes. Add the raspberry cream mixture and mix to incorporate, then beat in the vanilla. Transfer the frosting to a piping bag (or a gallon zip-top bag), and cut 1/2-inch opening from the tip.

Turn over half of the cooled cakes. Pipe frosting into the center until it is about 1/2-inch from the outer edge. Place 4 to 6 raspberries around the outside, pressing into the frosting so they are flush with the edges of the cake. Place one of the remaining cakes on top, and press gently to adhere. Serve within 8 hours. Just before serving, dust the tops with confectioners’ sugar.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

This is from the infamous long-since-forgotten emailing list.

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

STRAWBERRY "NICE" CREAM

This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."

Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy

To view this online, click here.

Ingredients

1 1/2 cups Unsweetened frozen strawberries, sliced

2 large ripe Bananas

1/2 tsp Vanilla extract

Directions

Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.

Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.

Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.

MINI CHEESECAKES WITH MANGO-RASPBERRY SAUCE

This was in the September 2006 (?) issue of Vegetarian Times, page 41. It begins, "These individual cheesecakes wowed us with their simplicity and their flavor. Have both the egg and the cream cheese at room temperature before you use them to ensure a smooth texture."

Makes 2 servings

To view this online, go to https://www.vegetariantimes.com/recipes/mini-cheesecakes-with-mango-raspberry-sauce/.

Ingredients

Mango-raspberry sauce

1/2 cup frozen raspberries, thawed

1/2 cup frozen mango chunks, thawed

1/4 cup mango-apricot nectar or orange juice

1 Tbs. sugar

Mini cheesecakes

6 oz. fat-free or low-fat cream cheese, softened

3 Tbs. fat-free condensed milk

2 Tbs. mango-apricot nectar or orange juice

1 large egg, at room temperature

1/2 tsp. vanilla extract

2 round sugar cookies, such as Pepperidge Farm Sugar Cookies

Preparation

To make Mango-Raspberry Sauce: Purée all ingredients in blender until smooth. Strain, and set aside.

To make Mini Cheesecakes: Preheat oven to 325F. Coat 2 6-oz. ramekins with cooking spray. Beat cream cheese with electric beater until smooth. Add condensed milk, and blend until smooth. Add nectar, egg and vanilla, and beat just until smooth.

Set 1 cookie in bottom of each ramekin. Fill ramekins with cream cheese mixture. Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins. Place dish in oven, and bake 35 to 40 minutes, or until just set.

Remove from water bath, and set on cooling rack for 30 minutes. Transfer to refrigerator, and chill 4 hours, or up to 2 days. Serve cheesecakes with Mango-Raspberry Sauce.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1 - 1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1 - 1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

NO-BAKE YOGURT AND COOL WHIP PIE

This is from Jolinda Hackett on The Spruce Eats. She wrote, "If you're looking for an easy no-bake dessert, this Cool Whip pie recipe is the one to try. It will be a welcome treat on a hot summer evening and can be the prettiest dessert at the next cookout; it's also the perfect recipe to get the kids involved as there is no stovetop or oven required. This pie is completely customizable since you can choose the yogurt flavor, matching it to whatever fruit happens to be in season. Consider strawberry or peach slices, cherry halves, mandarin orange segments, or whole blueberries, raspberries, or blackberries. It's also a healthier dessert option so you can enjoy a piece of pie without all of the guilt.

"This recipe comes together quickly, calling for just a container of Cool Whip, flavored yogurt, a ready-made graham cracker crust, and some fresh fruit. Just keep in mind the pie will have to firm up in the freezer for about 2 hours before serving."

Prep Time: 5 minutes; Cook Time: 0 minutes; Freeze Time: 2 hours; Total Time: 2 hours 5 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/cool-whip-pie-recipe-3376704.

Ingredients

8 ounces whipped topping

18 ounces yogurt, any flavor

1 prepared graham cracker crust

Fresh fruit (e.g., berries, peaches, oranges), for garnish

Directions

Gather the ingredients.

In a mixing bowl, thoroughly combine the Cool Whip and yogurt until smooth.

Pour the yogurt and Cool Whip mixture into the pie crust. Freeze until firm, about 2 hours.

Remove the pie from the freezer approximately 20 minutes before serving.

Slice the fruit if necessary and top the pie with the fruit.

Cover and refrigerate any leftover pie, or freeze for later.

Tips

Cool Whip is sold frozen and will need to be defrosted beforehand. This can be done in the refrigerator, microwave, or in cold water. Thawing in the refrigerator will take some planning as it needs to sit in the fridge for about 5 hours (or overnight). The microwave method is simple, but you will need to pay close attention; remove the lid and microwave on the defrost setting for 30 seconds, stir, and repeat until smooth. A third method is to place the tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.

To give the pie a more sophisticated look, arrange the fruit slices on top before you fully freeze the pie. Depending on the weight of the fruit, you might want to freeze the pie for an hour before adding the slices or whole fruit so they don't sink into the yogurt mixture.

What Is Cool Whip Made Of?

Cool Whip is made from water, hydrogenated vegetable oil, corn syrup, skimmed milk, and natural and artificial flavors, as well as other additives. If you'd rather not use this whipped topping, you can substitute with whipped cream.

Recipe Variations

Although a store-bought graham cracker crust is convenient, it is easy to make your own graham cracker crust or a sugar-free graham cracker crust.

Instead of a graham cracker crust, you can use a cookie crust. Vanilla cookies go nicely with a lemon yogurt filling, or a chocolate cookie crust pairs well with coconut flavored yogurt topped with coconut flakes.

This light pie is fairly low in calories for a dessert, but if you'd like to reduce the fat and calories, this recipe can be made with reduced-fat or no-sugar varieties of Cool Whip, yogurt, and graham crackers.