Day 22

Yummy Homemade Desserts!

My family and I went to Krugers Farm On Sauvies Island and Picked Raspberries, Blueberry, and strawberries. When we got home we made jam, the cheesecake, the Gallette, raspberry frozen yogurt, and raspberry sorbet. We still had left over raspberries that we put in the freezer.

Blueberry Cheesecake

Crust:

1/2 cup walnuts, lightly toasted

1 cup graham cracker crumbs

1 large egg white

1 tablespoon butter, melted

1 tablespoon canola oil

pinch of salt

Filling:

8 ounces cream cheese softened

1/4 cup reduced fat sour cream

1/4 cup plus 2 tablespoons maple syrup

2 cups fresh blueberries

1. Preheat the oven to 325
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and mix until it looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil, and salt. Press the mixture into a removable bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges. About eight minuets. cool on a wire rack.
4. To prepare filling: Beat cream cheese, sour cream, and 1/4 cup maple syrup with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break the crust. Arrange the berries on the filling pressing lightly so they set in. Drizzle the remaining two tablespoons of maple syrup over the berries. Chill for at least an hour, to get firm.

Raspberry Gallette

1 10-12 ounce disk of all butter flaky pie dough

2/3 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon finely chopped lemon zest

1/4 teaspoon salt

2 pints fresh raspberries

1. Measure the sugar, cornstarch, lemon zest, and salt into a large bowl. Add the berries, toss to coat. Let stand until moist.
2. Preheat the oven to 375
3. On a lightly floured work surface, roll out the dough. Fold the dough in half and then in half again. Transfer to pan. Carefully fold out the dough.
4. Gently spread the fruit over the pastry leaving a three inch border all the way around. Lift and fold the edges up over the filling, letting the dough pleat each time you lift and fold it. Chill the tart for 20 minuets before baking.
5. For a shiny sweet finish, lightly brush the dough with egg wash and sprinkle with sugar. Bake for 45-55, rotating the pan halfway through the baking time.
6. When its done, the pastry should be golden brown and the filling should be bubbly.