I bought raspberries last week for the first time ever at Aldi. I have noticed fresh raspberries have become more prevalent in our state in the last few years. Growing up in the South, I thought raspberries were only eaten by people out there and I think I am referring to people who lived in California or maybe even Florida. The only time I ever tasted raspberries was in the wonderful Krispy Kreme jelly filled donuts. I discovered at that time that I loved the flavor of the raspberry.
This is how I prepared the dessert:
1 12 ounce package of frozen raspberries or 2 cups of fresh raspberries
1/2 cup of Splenda Baking Sugar Substitute
1 pkg of Jello Sugar Free Cheesecake Pudding and 1 and 1/2 cups of milk to prepare the pudding
1/4 teaspoon of almond extract
1/2 cup of pecans toasted
1 small container of whipping cream
1/2 teaspoon of vanilla
2 tablespoons of regular Splenda
I thawed my strawberries and sweetened them with 1/2 cup of Splenda baking sugar substitute
I prepared the cheesecake pudding as directed on the package but I only used one and one half cups of milk. After beating the mix into the milk for about 2 minutes, I added 1/4 teaspoon of almond extract. This seems to make the cheesecake pudding a little richer.
I whipped the whipping cream with a handheld mixer, adding 2 tablespoons of regular Splenda. When stiff peaks were formed, I added 1/2 teaspoon of vanilla.
I roasted the pecans in the oven to give them a little extra crunch and to increase the depth of flavor. (to roast the pecans, place on cookie sheet in 350 degree oven for about 5 to 10 minutes)
We were visiting friends for lunch so I carried the ingredients to their house in storage containers along with my four glass dishes. This is how I assembled it.
I put the cheesecake pudding in the bottom of the dish – The second layer was the sweetened raspberries. I topped the dishes off with the whipping cream. I garnished the dishes with the toasted pecans.
I have learned to whip the whipping cream in an aluminum mixing bowl and keep it in the bowl until it is served and it will stay colder. That is something I learned from watching Ina Garten. I also love my glass dishes you see in the picture. My grandmother loved glass dishes and I think I learned to love them from her. They just seem to make any dish seem extra special.
We enjoyed the dessert and it was a great ending to a very good meal. I am thankful to have friends that are adventurous and not afraid to try new dishes.
Happy Monday Everyone