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Frozen Mixed Berry Cups
in Diana's Recipe Book
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A refreshing cup of tea is the perfect accompaniment to this light and luscious frozen dessert.
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.
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|