De­light din­ner guests with the fi­nal few bites

Stanstead Journal - - NEWS -

(NC) One- or two-bite desserts are hot, even when they’re cool. In this recipe from Pres­i­dent’s Choice, for ex­am­ple, in­stead of the usual gra­ham crumbs for the crust, try us­ing choco­late sand­wich cook­ies filled with vanilla crème.

Caramel Greek Yo­gurt Cheese­cake Bites

Serves: 24 Prep time: 10 min. / Cook time: 15 min.

Chill time: 4 hours 20 min.


8 PC® “Eat the Mid­dle First” Cook­ies 1 tbsp (15 ml) all-pur­pose flour 1 ½ tsp (7 ml) gran­u­lated sugar 1 tub (250 g) PC Greek Yo­gurt Cream

Cheese- Caramel 1 egg 24 Semi-Sweet Choco­late Chips 24 toasted pecan halves


Pre­heat oven to 325°F (160°C). Line a 24 mini-muf­fin cup pan with foil lin­ers. In mini food pro­ces­sor, process cook­ies to fine crumbs. Place 1 tsp (5 ml) crumbs into each muf­fin cup. Us­ing the han­dle of a wooden spoon, gen­tly press crumbs to­gether into bot­tom of cup. Bake in the cen­tre of oven for 5 min­utes. Cool on a rack for 10 min­utes. Mean­while, stir to­gether flour and sugar. In a bowl and us­ing an elec­tric mixer, beat cream cheese and flour mix­ture un­til smooth. Beat in egg. Spoon 1 tbsp (15 ml) of mix­ture into each muf­fin cup. Bake in the cen­tre of the oven for 8 to 10 min­utes or just un­til cream cheese looks set. Cool on a rack for 10 min­utes. Place one choco­late chip flat side up in cen­tre of each cheese­cake bite; im­me­di­ately top with a pecan. Choco­late chip will melt. Cool to room tem­per­a­ture on rack, about 2 hours. Trans­fer to an air­tight con­tainer; re­frig­er­ate un­til firm and cold, about 2 hours. More recipe ideas can be found on­line at /­

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