Recipe 91 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: these little things I spread out into 10 servings so each was 10 points. I think you can easily save points with these by buying Fat Free Cool Whip instead of making your own and using that to fold into the cream cheese. I used regular cream cheese but low fat would lower your points too. Flexibility in making this
This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on pages 270-271 or from the following site:
Here we are in a new little part of our dessert chapter. Moving forward we will be doing puddings and candy! Doesn’t that sound fun? This is also the last little section of the dessert chapter before I move on to appetizers and drinks! I’m pretty excited for that last chapter since that’s one of my favorite things to make!
When the week started and I was planning for this I wasn’t completely sure I was going to be able to make it. Ingredients feel a little bit harder to come by these days and I wasn’t yet able to get to the store to figure out how bad it really was. I hope things are okay in your neck of the woods at grocery stores.
I looked around for the Carr wheat crackers that Deb discusses in the recipe. But when it came down to it I just opted to use a graham crackers left over from the S’mores Cake a few weeks ago. Graham cracker and cheese cake seem like a good pair to me so I knew they’d work as a worthy substitute.
I was able to get my hands on everything else I needed so I felt lucky. Not sure if that will be the case each week I continue to try these new recipes but I’ll keep trucking through till this virus limits my supplies 👍.
I found this to be really fun but not quick. So, make sure you add at least two and a half hours of waiting time in addition to whatever time you expect it to take you for prep. The strawberries have to cool down in the refrigerator for 2 hours, and then the dessert itself needs to chill for 30 minutes before serving. Just an FYI.
I wish I could have found some digestive biscuits because I kind of feel like the graham cracker mixture was not as tantalizing as the title makes it sound. I’m thinking those really good Biscoff cookies would have tasted awesome with this. They are buttery and have the right flavor for this kind of dessert.
I forgot how rewarding it is to make your own whipped cream :-) it doesn’t take hardly any time at all when you’re using a hand mixer so that was fun to do in prep for this. Although I would definitely say you could use store-bought whipped cream to fold into the cream cheese mixture as well. Or Cool Whip! That would be tasty too.
I was a little hard pressed to get the amount of juice I needed out of the strawberries which makes me think I might have messed up something when I was cooking them down and waiting for them to get juicy. I pressed on the strawberries until I got a fourth a cup of juices but it took a little while.
Assembling these little guys was a little more complicated because of how small the cups are. And I spread my ingredients a little thinner over 10 glasses versus just six. The cups that I had were a little smaller than the four ounces she recommends so I figured I would spread it out a little more between the shot glasses and scotch glasses. I wasn’t going for a clear distinct layering look after I realized how challenging it was going to be to get the ingredients in these things.
I kind of like the rustic messy look of them in the end and when it comes down to it I was only presenting them to my husband and daughter who just wanted to eat them and didn’t care how they looked.
I think this little dessert, while tasty, is a little more work than it might be worth. I would probably go store-bought on a lot more of the stuff if I was doing this again just to save time and clean up. They’re the perfect little dessert after lunch though!
This is a nice welcome to this new and final sub section of the dessert chapter!