Hello all! I think I can officially say Happy Summer without jinxing it, since the weather has been consistently staying above 70 degrees for the past 2 weeks now! Kicking off summer is really just an excuse to have barbecues nearly every weekend. And with BBQs comes family, friends, good drinks, great food and lots of laughs.
So this past weekend we had a surprise 85th birthday party for my gem of a grandma in our backyard, and I had all sorts of fun ideas of what I wanted to do for the party. First, the whole mason jar epidemic is spreading like wild fire and I am right on board! These cute mason jar mugs, which I painted with chalkboard paint so people could write their name, are perfect for any backyard get together! And they are totally reusable for any occasion- July 4th, Labor day, birthday parties, etc. I also made the most delicious White Peach Sangria to go along with it ( I may post that recipe in the near future!).
Now as for dessert, I wanted to do something different- a little bit refreshing and on the lighter side. I've mentioned before that my dad has to watch his sugar, and we know its bikini season so most people are trying to watch what they eat, but these treats I made are totally delicious while still being swimsuit approved :) You can thank me later for keeping your figures in mind.
My entire family (aside from myself) is a huge fan of a good ol' piece of cheesecake. Since my sisters favorite is the White Chocolate Raspberry Cheesecake from the Cheesecake Factory, I thought why not try to recreate a "lighter" version of it..and why not make it mini while I'm at it. After all, everything is cuter mini! And how adorable are these purple flower cupcake holders I just so happened to have, that match our color theme perfectly!
So the main goal was to make these lighter without compromising the taste, and from the responses I got, I believe I managed to do exactly that! So obviously the cream cheese we went with the lower fat option (1/3 fat), same goes for the sour cream (light), Splenda as a sugar substitute to watch for my dads sugar, and then of course sugar free raspberry preserves, seeing is there really is no taste difference and it was going to be mixed in with the cheesecake anyway. Now as for the crust, the Oreos couldn't be made in the light form and neither could the white chocolate, but I did what I could to make this at least a tad bit lighter than the original version!
You should go ahead and make these for your next BBQ- you're friends and family will thank you too :)
4 packages 1/3 Fat Cream Cheese
1/2 Cup Light Sour Cream
1 1/4 Cup Splenda
2 tsp Vanilla
4-5 oz White Chocolate Chips
1/2 Cup Raspberry Preserves
1/8 Cup Water
1 Pkg Oreos (just the cookies)
1/3 Cup Butter, Melted
Preheat the oven to 325 degrees. Line cupcake pan with liners. Crumble up the chocolate cookies and mix well with melted butter. Fill the cupcake liners with the cookie mixture, until the bottom surface is just covered. Bake in the oven for about 5 minutes until set.
Remove from the oven, allow to cool, and then sprinkle the crusts with white chocolate chips (as much as desired).
Mix the raspberry preserves with 1/8 cup water. Drop a few dollops of the preserve as shown below, and swirl with a tooth pick.