Gingersnap Berry Dessert Recipes
GINGERSNAP BERRY DESSERT
This cheesecake-like dessert is loaded with fresh fruit, making it perfect for summer.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the gingersnap crumbs, wafer crumbs, walnuts and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 6-in. springform pan. Bake at 375° for 5-7 minutes or until crust is set. Cool on a wire rack., In a small bowl, beat cream cheese and sugar until smooth. Add vanilla. Carefully spread about 1/3 cup over crust. Top with half blueberries. Spread with about 1/3 cup cream cheese mixture. Top with strawberries. Spread with remaining cream cheese mixture. Arrange remaining blueberries on top. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 347 calories, Fat 19g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 255mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
LEMON GINGERSNAP POSSET
In Shakespeare's 'Hamlet,' posset was the sweet spiced drink used to poison someone. Since then it has evolved into a dessert that seems too good to be true. Not only does it feature a rich, thick, luxurious texture and intense, clean citrus taste, but it's also free of eggs, starch, and gelatin. The lemon flavor is even more intense than that in lemon curd, despite using less juice. Garnish with whipped cream and pomegranate, or any seasonal fruit.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h39m
Yield 4
Number Of Ingredients 5
Steps:
- Place gingersnap crumbs in a bowl and pour in melted butter. Mix until crumbs are well moistened. Transfer a few tablespoons of the crumbs into 4 small glasses; tamp down to compress into a crust. Chill crusts until firm.
- Grate lemons to get 1 heaping tablespoon of zest. Squeeze 1/4 cup juice into a bowl.
- Pour heavy cream into a large heavy-bottomed saucepan. Add sugar and set heat to medium-high. Mix and bring to a boil. Immediately reduce heat to medium; adjust as needed to maintain a gentle bubble. Cook, stirring occasionally, for exactly 9 minutes. Watch to make sure cream does not boil over. Remove from heat and stir once more.
- Add lemon zest and juice to the cream and whisk until well combined; mixture will thicken slightly. Let rest for 10 minutes.
- Set a sieve over a glass measuring cup, or any container suitable for pouring. Strain lemon-cream mixture through the sieve, ending up with about 2 cups. Pour mixture carefully over the chilled crusts. Place glasses on a tray and cover with plastic wrap. Refrigerate until set, 4 hours to overnight.
Nutrition Facts : Calories 651.5 calories, Carbohydrate 51.8 g, Cholesterol 173.8 mg, Fat 50.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 30.6 g, Sodium 130.6 mg, Sugar 38.8 g
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