Today I will share a No Bake recipe for a Low Fat Jello Cheesecake, which is very simple to prepare, presents itself very nicely, and tastes delicious.
Jello Cheesecake is much lighter than a traditional cheesecake, and to make it even lighter, you may use 1/3 less fat cream cheese, which I tested on one of the layers, and it held up as well as the regular cheese.
I love the creaminess of the custard filling in a Napoleon dessert, the flakiness of the pastry layers, and the sweetness of the glazed top, accented with dark chocolate.
It was an easy project, thanks to Pepperidge Farm Puff Pastry dough, instant pudding mix, my home grown strawberries, and fresh whipped cream.
The Raspberry Torte has been my daughter’s favorite Ukrainian torte for many years now, so I try to make it for her special occasions.
This torte requires some delicate handling of the baked cake layers, since each layer is baked separately, and somewhat challenging to remove from the cake pan, similar to the Irene Torte.
I have some wonderful Jewish friends who are getting ready to celebrate the Passover Holiday.
I have previously prepared and posted several Passover recipes, but today I am providing pictures and links, for your convenience.
This recipe is very special to me, because every time I make these Nut Horns, I think of the two ladies who shared it with me.