This week on Ultimate Recipe Swap we’re sharing berry recipes. Unfortunately, I did not have a screaming sale on berries nor do I have berries growing in my backyard or the near vicinity where I could go pay to pick. So, I used frozen berries.
Yes, yes, I did.
And while probably not as tasty as fresh, this dessert certainly hit the spot. Oh my! Did it ever!
But, first some back story. You know that Pretzel Berry Dessert/Salad that is ubiquitous at the holiday season? I love that stuff. We eat pans of that in November and December, the only time I make it. Well, I have a problem with that dessert.
It doesn’t look pretty. See?
Yet, I love the flavor combinations of the tart berries, the cream cheese layer, and the pretzel crust. I played with those flavors earlier this year and created a cheesecake that we love. (Wait for the cookbook — you’ll love it, too.)
But, I decided to go in another direction and focus on the berries. I came up with this:
These Raspberry Cream Cups feature a raspberry compote (no Jell-O), a cream cheese -whipped cream concoction, and a pretzel topping. So good. Perfect to make ahead, serve at an elegant dinner, serve on a hot summer night, or save for the holiday season.
Recipe: Raspberry Cream Cups with Pretzels
Summary: An update on the classic “Strawberry Pretzel Salad”
- 3 cups frozen raspberries
- 1/2 cup sugar
- 1/4 cup water
- 8 ounces softened cream cheese
- 1/2 cup sugar
- 1 cup heavy whipping cream
- crushed pretzels (regular or chocolate covered)
- In a medium saucepan, combine 2 cups of the raspberries, the sugar, and the water.
- Bring the mixture to a boil, stirring constantly. Reduce the heat and continue cooking and stirring until the sauce thickens.
- Remove from heat and stir in the remaining 1 cup raspberries. Allow the mixture to cool to room temperature.
- In a large mixing bowl, whip the cream cheese and the sugar until well combined.
- In another mixing bowl, whip the cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
- Arrange 6 glasses and spoon 1/4 cup of the raspberry compote into each glass.
- Divide the cream cheese mixture amongst the 6 cups evenly.
- Top the cream cheese mixture with a small amount of crushed pretzels.
- Chill for at least an hour before serving.
Preparation time: 1 hour(s) 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6
Now, because he’s
a chocoholic all fancy, FishPapa suggested a chocolate covered pretzel variation. He said that it didn’t make a huge difference, but if given the choice, he’d take the chocolate variation. You decide.
Share your favorite BERRY RECIPES with us this week. Feel free to link up a berry recipe in the linky below or simply tell us about it in the comments.
Next week on URS: Zucchini Recipes