Summer Sensation
No - Bake Cherry - Blueberry
Try this easy no bake recipe as a convenient summer dessert.
Preparation Time:
20 Minutes
Ingredients:
| 1 1/3 cups | chocolate cookie crumbs | 325 mL |
| 1/4 cup | Gay Lea Butter (Salted), melted | 50 mL |
| 11/2 cups | pitted Ontario cherries or raspberries | 375 mL |
| 11/2 cups | Ontario blueberries | 375 mL |
| 1/2 cup | cherry or cranberry juice | 125 mL |
| 2 pkgs | unflavoured gelatin | 7 g each |
| 1 cup | Gay Lea Sour Cream (Low Fat or Regular) | 250 mL |
| 1 tub | Nordica Cottage Cheese (1% or 2%) | 500 g |
| 1 cup | granulated sugar | 250 mL |
| 1 tsp | vanilla | 5 mL |
| 2 cups | Gay Lea Real Whipped Cream OR | 500 mL |
| Gay Lea Real Chocolate Whipped Cream |
Instructions:
In bowl, combine cookie crumbs and butter and press into 9-inch (23 cm) springform pan. Bake in preheated 350C (180C) oven for about 10 minutes or until firm. Let cool. Sprinkle with cherries and blueberries; set aside.
Pour cherry juice into small saucepan and sprinkle with gelatin. Let stand for 5 minutes. Heat over medium-low heat for about 2 minutes or until gelatin is dissolved, stir if necessary. Whisk into sour cream.
In food processor, puree cottage cheese and sugar until very smooth, add vanilla and stir into sour cream mixture. Whisk in whipped cream and pour over fruit. Smooth top. Cover and refrigerate for at least 4 hours or up to 2 days.
Top with Chocolate Whipped Cream before serving.
Makes 12 servings.