Saturday, May 28, 2011


For a refreshing springtiime dessert, this is a pleasant combination of tart and tangy,
but light and creamy.
Very quick and easy to make using a food processor.

I lined the 8 x 8-inch pan with parchment paper so I could lift it out for cutting.

For each cut, dip sharp knife in a container of very hot water and wipe on a
paper towel or dry dishcloth to make clean, smooth slices.

Garnish with a colorful touch of kiwi fruit.

One bite is not enough, two are better.

3/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup ground almonds
1/4 cup butter or margarine

Combine flour, sugar, and almonds in mixing bowl or food processor.
Cut in butter or pulse until mixture is crumbly.
Press firmly into a parchment-lined 8 x 8-inch baking pan.
Bake in preheated 350 degree oven for 15 minutes.

1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 egg
4 tsp. lime juice
2 tsp. grated lime zest

Beat cream cheese and sugar together until smooth.
Add egg, lime juice and zest and beat until creamy.
If using a food processor add all ingredients and pulse until smooth
and creamy.
Spread evenly over baked crust.  Bake for 15 to 20 minutes
or until set.  Cool on wire rack.
Refrigerate until chilled before cutting into small squares, about 1 hour.
Serve plain or decorate with a touch of fresh fruit such as kiwi or strawberry.
Freezing: excellent.

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