This is the final week of Paula Deen and Kraft’s Real Women of Philadelphia contest. The theme for the week is “dessert” and I am positively swimming in cream cheese recipe ideas. Coincidentally, I am also swimming in mounds and mounds of dirty laundry. It’s terrifically difficult to stay on top of household chores when your mind is perfectly enlightened with inspiration for gorgeous, creamy desserts.
For instance, this idea I had for Key Lime and Raspberry White Chocolate Parfait’s. I made them yesterday morning, when the whitest rays of morning sunshine were streaming through my windows. I was wearing a summer dress and naked feet, and kept sneaking licks of each layer because each part of these parfaits is absolutely divine. But, when you put it all together. Oh my. When you put it all together. Daughter, Becca said (with her mouth full and crumbs on her lips) “Oh, mom, that green stuff and the red stuff taste so good with the white stuff and the brown stuff.”
I couldn’t have said it better myself. I was much too busy stuffing every one of those colors into my happy mouth.
Get the recipe and see my video tutorial HERE.
Key Lime & Raspberry White Chocolate Parfaits
Raspberry picking in the Colorado sunshine is one of our favorite pasttimes. But, so are long car trips to the beach where we make happy, beloved memories with Nana and our California cousins. This recipe combines both of our family’s favorite summertime passions–fresh raspberries and the tropical taste of key lime–mixes their fresh and tarty flavors with a smooth and sweet layer of white chocolate and cream cheese and a shortbread crust the color of the beach sand. The result? A dessert so heavenly, we may just never want to let autumn or winter peek their chilly heads around these parts anymore.
7 tbsp. of butter
1/3 cup(s) of fresh-squeezed lime or key lime juice
1 cup(s) of water
3/4 cup(s) of sugar
3 tbsp. of cornstarch
4 drops of lime green food coloring
1 sleeve of LORNA DOONE shortbread cookies
1 tbsp. of sugar
8 ounce(s) of cream cheese
1 (12 oz.) bag white chocolate chips
4 ounce(s) of Cool Whip
1/2 pint(s) of fresh raspberries
TO MAKE THE KEY LIME LAYER: In a medium saucepan, melt four tablespoons of the butter. Whisk in key lime juice, water, sugar, cornstarch and food coloring. Continue whisking until mixture thickens. Remove from heat, set aside, and allow to cool while preparing the rest of the parfait ingredients.
TO MAKE THE SHORTBREAD LAYER: Finely crush LORNA DOONE cookies, then pour into a large bowl. Microwave 3 tablespoons of melted butter and add to crumbs. Sprinkle one tablespoon of sugar over the mixture, then use a fork to evenly combine all ingredients.
TO MAKE THE WHIPPY WHITE CHOCOLATE CREAM CHEESE LAYER: Pour chocolate chips into a microwave-safe bowl. Microwave for 30 seconds, then stir mixture. Return to microwave, heat for 30 seconds, then stir. Repeat just until white chocolate chips are melted. Using an electric mixer, beat in PHILADELPHIA CREAM CHEESE and COOL WHIP until fluffy.
TO MAKE THE PARFAITS: In a clear glass or plastic parfait cup, spoon a small amount of shortbread mixture. Spoon the cream cheese mixture on top, then the cooled key lime layer, and finally sprinkle fresh raspberries evenly over the key lime layer. If your parfait cup allows, repeat the layer, beginning again with the shortbread layer and ending with the fresh raspberries. Serve immediately or chill until ready to serve.
Garnish with mini paper parasols, and serve with long-handled spoons. So good! Enjoy!
What summer flavors are you craving?