MINI CRAN­BERRY CHEESECAKE PARFAIT,

Albuquerque Journal - Parade - - Front Page -

Let’s face it, after the Thanks­giv­ing feast, many of us just want a lit­tle some­thing sweet. These pe­tite par­faits are easy to as­sem­ble and look spec­tac­u­lar. Com­bine 1 cup crushed

Bis­coff wafers (about 5 oz wafers), 4 Tbsp melted but­ter and 1 tsp granu

lated sugar in a small bowl, toss­ing with a fork. Di­vide evenly among 8 (6-oz) glasses or ramekins. In a medium bowl, beat to­gether 2 (8-oz) pack­ages soft­ened cream cheese,

1½ cups pow­dered sugar,

2 tsp vanilla ex­tract and a pinch of salt. Spoon or pipe mix­ture evenly into pre­pared glasses. Cover; chill at least 2 hours and up to 2 days. Be­fore serv­ing, dol­lop evenly with ½ cup Bal­samic Cran­berry-Fig Com­pote (page 21) or store-bought whole­berry cran­berry sauce; sprin­kle with Sug­ared

Cran­ber­ries (recipe at left), if de­sired. Serves 8. Recipe by Ali­son Ash­ton

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.