Latest news with #noBakeDessert
CBC
03-07-2025
- General
- CBC
Strawberry-cheesecake kataifi cups are the no-bake dessert of the summer
These no-bake strawberry-cheesecake kataifi cups are the perfect dessert for hot summer days when local berries are at their peak. Kataifi — pastry made of thin strands of dough — is toasted until crisp and golden, mixed with luscious pistachio butter and layered with mascarpone and sweet, juicy strawberries. Finished with a sprinkle of chopped pistachios, each cup is a heavenly mix of textures and flavours — no oven required. Ingredients ¼ cup (57 g) unsalted butter 200 g kataifi (or shredded phyllo pastry), cut into ¼-inch lengths 300 g sweetened pistachio cream 450 g mascarpone (or cream cheese) ½ cup condensed milk, or more to taste 454 g strawberries, washed, hulled and quartered Juice of 1 large lemon 1 tsp grated lemon zest ¼ cup chopped shelled pistachios, to garnish Preparation Melt butter in a large skillet over medium heat. Add kataifi and cook, stirring continuously, until golden and evenly toasted, around 10 to 15 minutes. If pistachio cream is too thick to handle, microwave in a small bowl for 20 to 30 seconds to loosen. Add it to the kataifi and mix until well-combined. Microwave mascarpone in a medium bowl until just softened, around 30 seconds to 1 minute. Add condensed milk and whisk to combine. Spoon the mixture into a small resealable plastic bag, seal it tightly and cut one of the bottom corners to make a ½-inch opening for piping. In a small bowl, toss the strawberries with the lemon juice and zest. Add 2 to 3 tablespoons of the kataifi-pistachio cream mixture to the bottom of six 8-ounce glasses and use the back of a spoon to gently press it into an even layer. Pipe the cheesecake mixture on top of the kataifi until just covered and smooth with the back of a spoon. Place 1 heaping tablespoon of strawberries on top of the cheesecake layer, then repeat the process again to create six layers in each cup. Garnish with chopped pistachios and serve at room temperature or slightly chilled.
Yahoo
01-07-2025
- Entertainment
- Yahoo
Jackie Kennedy's Favorite No-Bake Dessert Was a Summertime Classic
Jackie Kennedy's Favorite No-Bake Dessert Was a Summertime Classic originally appeared on Parade. Aside from being the First Lady to President John F. Kennedy, Jackie Kennedy was a tour de force on her own. She was known for many things: her impeccable style (and bringing it to the White House), her deep appreciation of arts and culture, her distinct transatlantic accent, her effortless grace and her refined palate. While she didn't often cook herself, she had a strong sense of what made a dish timeless, beautiful and perfect for entertaining. One dessert that's become synonymous with her signature elegance? Strawberries Romanoff. Related: A classic midcentury treat, strawberries Romanoff is a chilled dessert made with fresh strawberries splashed with an orange or strawberry liquor and topped with a whipped cream-sour cream (or crème fraîche) mixture that's both rich and airy. When he was the chef at the Carlton Hotel in London in the 1920s, French chef and restaurateur Auguste Escoffier originated this dish under the name "Strawberries Americaine Style." Then in the 1940s, Prince Michael Romanoff (not an actual prince, but an actor) 'borrowed' Escoffier's recipe using his own moniker, and strawberries Romanoff came to be. Jackie Kennedy had a hand in popularizing it, too—strawberries Romanoff was on the menu when Princess Grace of Monaco visited the White House. The dessert feels fancy without trying too hard, which, coincidentally, also describes the former First Lady. Related: 😋😋. 🍳🍔 While there are many variations of the dish, the Jackie Kennedy version leaned on fresh seasonal berries, just a hint of liqueur for complexity and the dreamy tang of lightly sweetened whipped cream. Today, it remains an example of simple 20th-century entertaining. It's retro-feeling but super chic, indulgent but refreshing and it's perfect for summertime when you need a quick hit of sugar. What's even better? You can have the entire dish prepped in just 10 minutes. And it requires just a few simple ingredients. Related: Start by mixing together sour cream, brown sugar and brandy. If you don't want to use brandy in your dish, swap in vanilla extract. In a separate bowl, whip heavy cream and sugar together until thick and billowy. Fold the whipped cream into the sour cream mixture and stir gently until combined. If you're making the dish ahead, pop the whipped cream mixture into the fridge until you're ready to serve. Slice up some fresh strawberries and serve them with a generous dollop of the cream. Whether you serve it in a crystal coupe or a humble glass bowl, strawberries Romanoff is a dessert that still manages to feel special, more than 60 years after Jackie helped make it Kennedy's Favorite No-Bake Dessert Was a Summertime Classic first appeared on Parade on Jun 30, 2025 This story was originally reported by Parade on Jun 30, 2025, where it first appeared.
News24
02-06-2025
- Health
- News24
Refined sugar free, no bake chocolate and peanut butter cheesecake
This is a creamy, no-bake dessert made with a blend of raw chocolate, banana, and peanut butter, featuring a refined sugar-free and indulgent yet wholesome cheesecake-style filling. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients Crust 3/4cup - oats — rolled 2/3cup - desiccated coconut 1/2cup - dates — Medjool, pitted 1/4cup - macadamia nuts 2Tbs - water Filling 1 1/2cup - bananas — chopped 1/2 - avocado — large 2Tbs - sugar free peanut butter — extra 2Tbs - coconut oil — melted 1Tbs - cocoa powder Method For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer. For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out. Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife. Refrigerate for at least 2 hours or overnight before serving in slices. Tip: You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.
