Valentine’s Day Desert

Frozen Strawberry Yogurt Pie

Crust

1 cup graham cracker crumbs
1 cup ground pretzels
1 cup sugar
½ cup butter, melted

Filling

2 ½ cups chopped fresh strawberries
1 cup sugar
1 tablespoon finely chopped fresh thyme leaves
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container vanilla yogurt
½ cup confectioners’ sugar
1 (8-ounce) container frozen nondairy whipped topping, thawed

Garnish: fresh strawberries, fresh thyme

Spray a 10 inch springform pan with nonstick baking spray with flour, line bottom with parchment paper, and spray with nonstick baking spray with flour. Set aside. FOR CRUST: in a large bowl, combine graham cracker crumbs, pretzels and sugar. Add melted butter, stirring to combine. Using the bottom of a measure cup press mixture into bottom of prepared pan. Place pan in freezer while preparing filling. FOR FILING: In the work bowl of a food processor, combine strawberries sugar and

Thyme. Pulse until smooth. In another large bowl, beat cream cheese at high speed with an electric mixer until creamy, approximately 3 minutes. Add yogurt and confectioners’ sugar, beating until smooth. Add strawberry mixture to yogurt mixture, beating to combine. Add whipped topping, beating until smooth. Spoon mixture into prepared crust. Freeze 4 hours. Remove bottom and sides of pan. Garnish with strawberries and thyme, if desired. Cover, and freeze up to 1 week.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Berry Pirouette

Ingredients:

1 ¾ cups of boiling water

2 packages (3 ounces each) raspberry flavored gelatin

1 package (16 ounces) frozen boysenberries, partially thawed

2 cups chilled whipped cream

1 package (5 ½ ounces) tubular shaped pirouette cookies (about 24)

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Reserve 3-5 berries for garnish. Place remaining berries in food processor work bowl fitted with steel blade or in blender container. Cover and process until smooth. Stir berries into gelatin. Refrigerate until very thick but not set, about 1 hour. Beat gelatin mixture on high speed until think and fluffy, about 4 minutes. Beat 1 cup of the whipping cream in chilled bowl until stiff; fold into gelatin mixture. Pour into spring form pan, 9 x 3 inches. Refrigerate until set, about 3 hours. Run knife around edge of dessert to loosen; remove side of pan. Place dessert on serving plate. Beat remaining whipping cream in chilled bowl until stiff. Spread side of dessert with half of the whipped cream. Carefully cut cookies crosswise into halves. Arrange cookies cut side down, vertically around side of dessert; press lightly. Garnish with remaining whipped cream and berries.

10-12 servings