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Frozen Mixed Berry Cups

in Diana's Recipe Book

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Servings: 12
A refreshing cup of tea is the perfect accompaniment to this light and luscious frozen dessert.

Cookie Base:
15 vanilla wafer cookies, crushed
3 tbsp. soft margarine, melted
1/2 tsp. grated orange peel

1 egg white
1/4 cup granulated sugar
1 (8oz.) pkg. cream cheese, softened
1/2 cup mixed berry yogurt
1 1/2 cups fresh or frozen thawed mixed berries, crushed (such as strawberries, raspberries or blueberries)

For Cookie Base:
In medium bowl, combine crushed cookies, margarine and orange peel. Reserve 1 tbsp. of the mixture. Divide remaining mixture evenly among 12 large paper-lined muffin cups; press evenly over bottom of each cup. Chill.

For Filling:
In small bowl, beat egg white until frothy. Gradually add sugar and continue beating until stiff peaks form. Set meringue aside. In large bowl, beat cream cheese. Gradually beat in yogurt: stir in fruit. Fold in meringue. Spoon mixture into prepared cups. Sprinkle tops with reserved cookie mixture. Freeze until firm, 3 to 4 hours. Allow frozen cups to stand at room temperature 15 to 20 minutes before serving. Garnish as desired.

Makes 12 servings.

Date: June 9, 2003

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