Recipe courtesy of Gale Gand
Frozen Strawberry Cheesecake Croquettes
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 141
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 27
- Sodium
- 88
- Total: 4 hr 30 min
- Prep: 4 hr 30 min
Ingredients
1 pound cream cheese, at room temperature
1 lemon, zested and juiced
1 teaspoon pure vanilla extract
2/3 cup sugar
1/4 cup sour cream
1 tablespoon powdered gelatin
2 tablespoons water
3/4 cup heavy cream, whipped
12 strawberries, green tops removed
1 cup crushed vanilla wafers or graham cracker crumbs
1 cup ground walnuts
Directions
Special equipment:
2 empty ice-cube trays 24 miniature paper cupcake liners for serving, or toothpicks- Beat the cream cheese, lemon zest and juice, vanilla, and sugar together until very smooth. Mix in the sour cream. Sprinkle the gelatin over the water in a small bowl and set aside for 5 minutes. Warm in the microwave for 30 seconds (or in a saucepan over medium heat) and stir to dissolve. Quickly mix into the cream cheese mixture. Fold the whipped cream into the cream cheese mixture.
- Pour 1/2-inch of this filling into each of 24 ice-cube compartments. Freeze 15 minutes to firm up. Meanwhile, cut the strawberries in half. Place a strawberry half in each compartment. Pour the filling over the berries to cover and fill each compartment to the top. Freeze at least 3 to 4 hours. (The recipe can be made up to this point, wrapped, and kept frozen up to 3 days in advance.)
- Stir together the crushed wafers and walnuts on a plate. When ready to serve, pop out the croquettes and roll in the crumb coating. Place in frilled paper cups or stick each one with a toothpick, and serve.