Berry Cheesecake Pie

This looks a bit complicated but is well worth the effort!

Berry Cheesecake Pie - Crust

3/4 cup butter, at room temperature
2 tablespoons fruit sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1 1/2 cup + 1 tablespoon all-purpose flour

1. In food processor, combine butter, sugar and lemon zest. Pulse until well mixed.
2. Add flour and process until mixture holds together.
3. Turn out on to floured surface and gently knead until mixture forms a ball.
4. With floured fingertips, press dough into 9-inch (23 cm) pie plate.
5. Place in freezer for 20 minutes.
6. Bake at 400 F (200 C) for about 12 minutes or until golden.
7. Let it cool completely on rack before filling it with fresh strawberries. Makes 1 pie.

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Berry Cheesecake Pie - Filling

1 cup cream cheese, room temperature
2 tablespoons icing sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1/2 teaspoon VE Vanilla
1/4 cup whipping cream
2 cups halved small strawberries and blueberries

1. Beat together cream cheese, icing sugar, lemon zest and vanilla until well mixed.
2. Add whipping cream and beat just until blended.
3. Spread cheese mixture into cooled crust.
4. Top with strawberries & blueberries.
5. Refrigerate for 3-4 hours before serving.

Great Mini Cheesecakes

Serves 12

4 Shortcake Biscuits, crushed or little round nillas, crushed
1 pkg. (250 g) Philadelphia Light Cream Cheese Spread
1 cup low-fat Cottage Cheese, pureed with a hand blender
3 Tbsp sugar
1/4 tsp VE Vanilla
1/4 cup light sour cream
1 tsp cornstarch
1 egg
2 Tbsp your favorite VE Fruit dip (VE Summer Berry, VE Maple Spice, or VE Lemon Chiffon)

1. Preheat oven to 350ºF.
2. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. 3. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer
until well blended.
4. Add sour cream and cornstarch; mix well.
5. Add egg; beat just until blended.
6. Add your VE Fruit dip flavor and mix. Spoon evenly into prepared muffin cups.
7. Bake for 30 min or until centres are almost set. Cool completely.
8. Refrigerate at least 3 hours. Remove cheesecakes from cups just before serving.

Jazz It Up according to your choice of fruit dip:
VE Summer Berry - fresh berries
VE Maple spice - Walnuts and drizzled maple syrup
VE Lemon Chiffon - Citrus Zest

Or try tropical fruit - Pineapple, kiwi, starfruit juice might cause problems with setting so do not put it on until right before you serve it.

Or try omitting the VE Fruit Dip and just use VE Vanilla and add crushed Oreo cookies to it and then bake as per instructions.

Blueberry Dumplings with Lemon Chiffon Fruit Dip

Thanks to Mary K. for this great new recipe!

The Sauce:
1 1/2 cups Blueberries (fresh or frozen)
1/3 cup white sugar
1 Tbsp VE Lemon Chiffon Fruit Dip Mix
1 cup water

1. Place these ingredients in a medium to large pot (dutch oven works great) and bring to a boil then simmer.

The Dumplings:
1 cup flour
2 tsp VE Baking Powder
2 Tbsp sugar
1 tsp VE Lemon Chiffon Fruit Dip Mix
1/4 tsp salt
1 Tbsp butter (room temperature)
1/2 cup milk (if you have Buttermilk use it as it makes all your baking taste rich & moist, but it is only 1% fat)

1. Mix the first 5 ingredients together with a large VE Whisk. Then cut in the butter with a pastry blender or two knives.
2. Pour milk in the middle of the mixture, and gently fold. Stir only until four is dampened.
3. Drop batter by large spoonfuls into the sauce. Place lid on your pot and cook over low heat for 10 minutes.
4. Remove from heat & let cool (with the lid on) for 10 minutes.

Note: This is really great with vanilla ice cream or fresh whipping cream!

Lemon Chiffon Blueberry Squares

Thank you Marla Spence for sharing this recipe with us. It looks wonderful! I can hardly wait to try it!!

Crust:
2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Dip Mix
2 Tbsp butter, at room temperature
1 cup all-purpose flour
3 Tbsp skim milk

Topping:
3 eggs
1/4 cup + 2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Dip Mix, divided
1/3 cup flour
1/2 tsp VE Baking Powder
1/2 cup fresh or frozen blueberries

1. Preheat oven to 350° F.
2. Prepare crust by beating 2 Tbsp sugar and 2 Tbsp VE Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs.
3. Press crust mixture into bottom of an ungreased baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack.
4. For the topping, beat eggs with sugar and VE Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and VE Baking Powder. Pour topping over cooled crust.
5. Evenly sprinkle blueberries over top, allowing some to sink into batter.
6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares.

Tip: Serve with a scoop of vanilla ice cream or frozen yogurt.

Lemon Chiffon Fruit Dip Tartes

1/2 pkg. of low Fat Cream Cheese
2 Tbsp of Vanilla yogurt
4 Tbsp of Light Cool Whip
2 Tbsp VE Lemon Chiffon Dip
Baked mini tart shells

1. Beat together half a brick of low fat cream cheese, vanilla yogurt, Light Cool Whip and Lemon Chiffon Dip
2. Put into baked mini tart shells. You may have a little left over, after filling 18 tart shells but that's okay you can "lick the bowl".

NOTE: This would be a great icing on a white or lemon cake, just add more Cool Whip.