Wednesday, July 5, 2017

When Just A Small Bite Will Do

White Chocolate Lemon Cheesecake Tartlets
Cook's Notes: Last November I posted several recipes that I had done for a holiday article for "Girlfriends Magazine" on mini bite desserts when a small taste is all you need.
 White Chocolate Lemon Cheesecake Tartlets certainly fits into this category.  It's a creamy, no bake dessert filled with your favorite cheesecake filling. Athens Mini Fillo Shells (found in the freezer section) are perfect for these mini bites. You will need two boxes for a total of 24 shells. The recipe called for Cool Whip. Since I tend to be more of a purist I opted for real whip cream :) just a personal preference.   

Another alternative for a bigger bite are using Mini Keebler Graham Cracker Tart Shells (found in the baking aisle of larger grocery stores). The filling will be enough for four tart shells. Recipe inspiration
  • 5 oz. cream cheese, room temperature
  • 1 cup white chocolate chip chips, melted in microwave
  • 3 TB. lite sour cream 
  • 1/3 cup heavy cream   
  • 2 tsp. lemon juice
  • 2 tsp. lemon zest
  • Pre-made tartlet shells 
  • Fresh berries for garnish
  • Optional fresh mint for garnish 
  • Preheat oven to 350 degrees. Crisp shells for 3 minutes and set aside to cool.  
  • In a large mixing bowl, beat cream cheese adding in melted white chocolate, sour cream, lemon juice and zest. 
  • Whip the heavy cream until stiff peaks form and fold into cream cheese mixture. 
  • Spoon a heaping tablespoon into tartlet shells. Top with fresh berries and more lemon zest.
  • Refrigerate until serving. 

The tartlet shells were paired with Sweet and Sour Hawaiian Chicken Kabobs.
Check back tomorrow for the recipe.  

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