I can't lie - this last week has been perhaps the hardest of my life. A lot of big disappointments, a few exceptionally hard decisions that I'm not sure are right. (Do you ever really know?)
The one highlight is that I'm leaving town for a whole week to go down to
Texas to help throw my sister-in-law a baby shower. This break couldn't
have come at a better time.
I've done a lot of recipe experimentation recently to figure out which
ones would be good for the shower AND which I might want to sell at the farmer's
market this summer. These cheesecake cups seemed like a good fit for an
afternoon summer shower - and since it's a bird theme I think they
conjure up the idea of a cherry cheesecake nest!
It's a pretty standard recipe that would be super simple to whip up
for a dinner party or backyard BBQ. You could flavor the filling in different
ways - I'm thinking anything from chocolate to lemon would be so yum.
I even have a small dream to make a "turtle" version...
There are lots of recipes out there, but I found that the one over on
the Athens Foods website appealed to me the most - and besides, I tend
to trust recipes from the companies that make the main ingredient!
Ingredients
4 oz. softened cream cheese
3 tablespoons sugar
1 teaspoon flour
1 egg
1/2 teaspoons vanilla extract
2 teaspoons lemon juice
15 Athens® Mini Fillo Shells (1 box)
1/4 cup sugared berries, preserves or canned pie filling
4 oz. softened cream cheese
3 tablespoons sugar
1 teaspoon flour
1 egg
1/2 teaspoons vanilla extract
2 teaspoons lemon juice
15 Athens® Mini Fillo Shells (1 box)
1/4 cup sugared berries, preserves or canned pie filling
In a small bowl, beat cream cheese, sugar and flour. Blend in egg, vanilla and lemon juice, until smooth. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 325°F oven 12-15 minutes. Let cool 10 minutes. Top with 1/2 teaspoon of fresh fruit. Serve immediately.
Makes 15 Desserts
Makes 15 Desserts
No comments:
Post a Comment