Spa Life E-Magazine Issue 2 Vol. 15 Summer Gourmet 2015 - Page 21

Raspberry Cream Tart

This pretty (and easy) dessert has a crust made of refrigerated sugar cookie dough to make it easy to make.

Ingredients:

• 1 16 1/2 - ounce roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices

• 8 ounce package cream cheese, softened

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• 1/2 teaspoon vanilla

• 2 cups fresh red raspberries, blueberries and/or blackberries

• 2 teaspoons granulated sugar

• Powdered sugar

Directions:

1. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan. I used a large cheesecake pan) Bake in a 350º degrees oven 20 minutes or until light brown. Remove from oven; set aside.

2. In a small bowl, beat cream cheese with an electric mixer on medium-high speed for 30 seconds. Add 1/4 cup sugar, egg, lemon zest, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.

3. Arrange the raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.

4. Just before serving, sprinkle with powdered sugar.

Berry Peach Sangria

Ingredients (Serves 6-8)

• 1 (750 mL) bottle white wine {fruity is best, like Sauvignon Blanc or Pinot Grigio}

• 2 oz. (1/4 cup) orange liquor {like Triple Sec, Cointreau, or Grand Marnier}

• 2 peaches, sliced

• 1 lemon, sliced

• 1 lime, sliced

• 1 cup blackberries

• 8 strawberries, sliced

• 16 oz. (2 cups) club soda

Directions:

Add wine, orange liquor, peaches, lemon slices, lime slices, blackberries, and strawberries in a large pitcher. Cover and refrigerate for at least 2 hours. Top with club soda. Stir well and serve. Enjoy!

For non-alcoholic substitute alcohol with 1 litre of ginger ale and three tablespoons of frozen orange juice concentrate.