(604) 264-9202 pastries@sweet-e.ca

With the Holidays in full swing, so too is the holiday baking – and that means finding some awesome recipes that you can both whip up quickly. Here are 5 easy desserts that can be ready in 10 minutes or less, and use ingredients that you will already have on hand.

Cherry Cheesecake in a Cloud

Cherry Cheesecake

What You Will Need:

– 1/4 cup of Philadelphia Cream Cheese Product
– 3 Oreo Cookies that are finely chopped
– 1 cup cherry pie filling
– 1/2 cup thawed cool whip whipped topping

Steps:

– Microwave the cream cheese product in a medium microwaveable bowl on HIGH 10 sec. or until softened. Add the cool whip, and then whisk until well blended.
– Spoon the cream cheese mixture onto 4 dessert plates.
– Use back of large spoon to shape each mound into the shell.
– Sprinkle insides of shells with crumbs, and fill with pie filling.

 

Double-Fruit Parfaits

Fruit Parfaits

What You Will Need:

– 3 Peek Lifestyle Selections Shortcake Biscuits, crushed (use about 1/3 cup)
– 1/2 cup boiling water
– 1 pkg. (10 g) Jell-O no sugar added raspberry jelly powder
– cold water
– 1/2 cup ice cubes
– 3/4 cup thawed cool whip light whipped topping
– 1 cup of fresh raspberries that have been cut up
– 1/4 cup fresh blueberries that have been cut up

Steps:

– Add boiling water to the jelly powder in medium bowl, and stir for about 2 min. until completely dissolved. At this point you need to add enough cold water to ice to measure 3/4 cup; stir into jelly until ice is completely melted.
– Pour 1/2 cup jelly into a small bowl. Add cool whip; stir with a whisk until well blended.
– Refrigerate remaining jelly 5 min. or until thickened.
– Stir in 3/4 cup raspberries and 2 Tbsp. blueberries.
– Refrigerate the remaining jelly 5 min. or until thickened.
– Stir in 3/4 cup raspberries and 2 Tbsp. blueberries.

 

Two Minute Tiramisu

Tiramisu

What You Will Need:

– 1 Tbsp. of thawed cool whip light whipped topping
– 1 pkg. (21 g) shortcake thin Crisps Cookies
– 2 tsp. of Maxwell House instant coffee original roast
– 2 Jell-O no sugar added refrigerated vanilla pudding snacks (106 g each)

Steps:

– Stir 1 tsp. of instant coffee granules into each pudding snack.
– Top with cookies and Cool Whip.

 

Oreo Cookie Cheesecake Bites

Oreo Cookie Cheesecake Bites

What You Will Need:

– 30 Oreo Cookies, that are broken up
– 1/2 cup non-hydrogenated margarine
– 3 pkg. (250 g each) of Philadelphia Brick Cream Cheese that has been softened
– 3/4 cup sugar
– 1/2 cup sour cream
– 4 oz. Baker’s Semi-Sweet Chocolate
– 1 tsp. vanilla
– 3 eggs

Steps:

– Pre-Heat oven to 325°F.
– Line 13×9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup margarine and combine with crumbs. Press onto bottom of prepared pan.
– Beat cream cheese and sugar with mixer until blended.
– Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
– Bake 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining margarine in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool until ready to use.
– Spread melted chocolate over cheesecake.
– Refrigerate 4 hours.
– Use foil handles to lift cheesecake from pan before cutting to serve.

 

Cream-Cheese Maple Walnut Tartlets

Cream Cheese Maple Walnut Tartlets

What You Will Need:

– 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese and cut it into 24 cubes
– 1 pkg. (450 g) frozen pre-rolled puff pastry sheets, thawed
– 3 Tbsp. butter softened
– 1/2 cup packed brown sugar
– 1 egg
– 1/3 cup maple syrup
– 1/3 cup chopped walnuts

Steps:

– Pre-heat oven to 375°F.
– Beat butter and sugar in small bowl with mixer 1 to 2 min. or until light and fluffy. -Beat in egg, then syrup until well blended. Stir in nuts.
– Unroll 1 pastry sheet on parchment paper; cut into 12 circles with a 3-inch cookie or biscuit cutter. Discard trimmings. Line each of 12 mini muffin cups sprayed with cooking spray with pastry circle; refrigerate. Repeat with remaining pastry sheet.
– Place cream cheese in each tart shell; press lightly onto the bottom of the shell to secure. Stir nut mixture; spoon into shells. Place muffin pan on the foil-covered baking sheet.
– Bake 20 min. or until golden brown.
– Cool in pan 2 min. before removing from pans to wire racks.
– Cool completely.

 

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