- 5 honey graham crackers (or your favorite kind), crushed (this is fun for the kiddos to do or parents who need to relieve their frustrations...smile)
- 1 tablespoon butter
- 8 ounces fat free or Neufatchel cheese (1/3 less fat than regular cream cheese)
- 1/3 cup granulated sugar
- 1/2 cup fresh or frozen berries (Amanda and I talked about all the different types of fruit mixtures you can make with this dessert. Amanda made half of the ramekins using strawberry and the other half with blueberry, but you could use ...mango, peach, raspberry, blackberries, pineapple and so on...)
- 1/2 cup whipping cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon pure almond extract
When Miss Amanda came into our lives…I knew…
I knew I had been praying for this young girl her whole life. I tear up as I type this post.
How amazing was it to finally meet this person I had been thinking about and praying for over twenty-one years.
And now I continue to pray for my youngest son and the one spot reserved for another very special young woman meant to be a part of our little family.
As she often does, Amanda joined us for dinner last night. We all made Chicken and Pastry together (which was loads of fun) and we served it with some homemade mashed potatoes (I didn’t think we had enough carbs …smile) and a side of green beans. Hmm, hmm, hmm — was it yummy! Amanda surprised us by bringing along the ingredients to a d-e-l-i-c-i-o-u-s, easy, light and super flavorful dessert! Her no-bake-individual berry cheesecakes were not only appreciated, but amazing!
Amanda warms my heart in so many ways. Always considerate of others, Amanda, knowing that Alex is allergic to strawberries, bought some fresh blueberries as well. She made two types of cheesecake desserts instead of only one.
Here’s Amanda’s take on an easy, weeknight summer favorite:
In a small skillet, melt your butter. Add your crushed graham crackers and toast them up a bit. This only takes a minute and you’ll want to keep stirring over medium-low heat. Divide and line the bottom of each ramekin with the toasted graham crackers. Amanda reserved a little to top off her dessert as well.
In your food processor, combine cream cheese, fruit and sugar. Watch it change color and breathe deeply!
Just look at that little face!
Divide the cream cheese mixture between five ramekins. Set in the refrigerator.
Make your whipped cream by beating together cream, sugar and a touch of almond extract until fluffy. Do not go overboard beating up your whipped cream or you will have butter! Dollop each ramekin with a little whipped cream and top with the reserved crumbs. Place your dessert cups back in the refrigerator for at least one hour — Amanda says “the longer the better!” Grab a spoon and dig in like I did!
Because the colors in this dessert are so pretty, Amanda recommends using small glasses to serve this in!
From our hearts to yours,
Elise and family