Hey Everyone!
This recipe is FULL of flavor and a perfect treat for the fall/winter time.
It contains lots of my favorite ingredients like Raspberry, Mango, Yogurt & Vanilla & More!
Plus it has a little Vitamin's A & C, Calcium & Iron.
So take a look at how to make "Solving for Pi Cheesecake" below..
It’s a simple equation – mango + raspberry + cheesecake + pie equals delicious! Take a cue from the molecular gastronomy trend and scoop up this deconstructed dessert that literally “pops” with flavor!
Prep Time
40 Minutes
Total Time
1:00 Hr:Mins
Makes
6 servings
Pie Crust Triangles:
1 Pillsbury® refrigerated pie crust, softened as directed on box
1/2 cup graham cracker crumbs (8 squares)
1/4 cup sugar
1/3 butter, melted
Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® 99% Fat Free French vanilla yogurt
1/3 cup sugar
1/2 teaspoon vanilla
Mango Sauce:
1 ripe medium mango, seed removed, peeled and chopped
2 tablespoons sugar
Raspberry Sauce:
3 cups fresh or frozen (thawed and drained) raspberries
3 tablespoons sugar
Garnish:
2 packages (0.33 oz each) strawberry-flavored popping candy
24 fresh raspberries
Chocolate Pi Symbols:
1/2 cup semisweet chocolate chips
1 teaspoon shortening
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove pie crust from pouch; unroll on work surface. With 5-inch round cutter, cut 4 rounds from crust. Cut each round into 6 triangles. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Dip both sides of pie crust triangles into butter; dip into crumb mixture, coating both sides. Place on parchment-lined cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool while preparing remaining ingredients.
In medium bowl, beat cream cheese, yogurt, 1/3 cup sugar and the vanilla with electric mixer on high speed until light and fluffy. Cover and refrigerate until ready to use.
In blender or food processor, place mango sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. If sauce is too thick, add up to 1 tablespoon water. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
In blender or food processor, place raspberry sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. Press through fine strainer to remove seeds. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
Line another cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in additional 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 pi symbols on waxed paper. Refrigerate 10 minutes to set chocolate. Set aside.
To assemble, place desired number of pie crust triangles in row on serving platter. Decoratively spoon dollops of cream cheese filling, and pipe mango and raspberry sauces on serving platter as desired. Garnish with popping candy, fresh raspberries and chocolate pi symbols.
To eat, pick up crust piece and slide it across platter scooping up sauces and filling as desired.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
To strain raspberry sauce, use fine strainer and rubber spatula to press raspberries through strainer.
Plastic squeeze bottles can be purchased at discount and craft stores.
There is more than one way to serve this dessert. Half the fun is creating your own equation or design.
Nutrition Information:
1 Serving (1 Serving)Calories 640(Calories from Fat 320),Total Fat 36g(Saturated Fat 20g,Trans Fat 1g),Cholesterol 80mg;Sodium 420mg;Total Carbohydrate 72g(Dietary Fiber 4g,Sugars 48g),Protein 6g;
Percent Daily Value*:Vitamin A 25.00%;Vitamin C 20.00%;Calcium 10.00%;Iron 4.00%;Exchanges:2 Starch;1/2 Fruit;2 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;7 Fat;Carbohydrate Choices:5;
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe & Image from:
http://www.bettycrocker.com/
Enjoy!
xoxo
Simi
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