Sweet & Tart Raspberry Lemonades
No, I didn’t fall in a hole……I have just been a little more wacky busy than normal lately and I promise I will make it up to you with some great recipes and some new Inspired Cooking shows!
Here is a recipe I created for a contest that is sponsored by Paula Deen and Philadelphia Cream Cheese. Because it is a contest, there is some product promotion (so please excuse that as it is not my regular m.o.) and enjoy the recipe and the video!
And here is the recipe–these are perfect for a party this weekend!
Looking for a delicious, gorgeous and crowd pleasing dessert in a few easy steps? Grab the Philly Cream cheese and get started! These little pink cuties will be a hit at any event from the PTO bake sale to your best friend’s baby shower and a breeze to make. Enjoy!
* Prep time: 10 minutes
* Cook time: 25 minutes
* Total time: 35 minutes
* Servings: 24
* 1 17.5 oz package sugar cookie mix
* 1 stick salted butter, melted
* 1 cup(s) of plus one tablespoon frozen pink lemonade concentrate, defrosted
* 2 tbsp. of cornstarch
* 2 8 oz. packages Philadelphia Cream Cheese, softened
* 1 large egg yolk
* 1 cup(s) of plus one tablespoon granulated sugar
* 1 -3 drops liquid red food coloring
* 1/2 cup(s) of seedless raspberry preserves
* 48 fresh raspberries
* 24 small mint leaves
1. Position oven rack in the center of the oven. Preheat oven to 350 degrees F.
2. Place a paper baking cup in each of 24 regular sized muffin cups.
3. In the bowl of a food processor fitted with the metal blade or with an electric mixer in a large bowl, process or beat sugar cookie mix and melted butter until a dough forms, scraping sides of bowl as necessary.
4. Place a heaping tablespoon of dough mixture in to prepared muffin cups and press lightly to cover bottom of liner.
5. Bake in preheated oven for 5 minutes.
6. In the meantime, in a small bowl, whisk together lemonade concentrate and cornstarch until smooth and set aside.
7. Add softened Philadelphia Cream Cheese, egg yolk, granulated sugar and pink lemonade concentrate mixture to bowl and process or beat until smooth and creamy.
8. Add desired amount of food coloring and process again until completely combined.
9. Place one teaspoon of raspberry preserves in the center of each of the partially baked cookie crusts.
10. Using a quarter cup measure, scoop 3 tablespoons of cream cheese mixture in to each of the prepared muffin cups to cover raspberry preserves.
11. Bake for 18 to 20 minutes until centers are set. Remove from oven and place in refrigerator immediately to cool for 20 minutes.
12. After 20-30 minutes (or as soon as cool), remove from and top with two fresh raspberries and one mint leaf in the center and enjoy!