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  • Recipe of the Week

    Recipe of the Week

    These past 7 days have been hot, hot, HOT! And with the power shut-off warnings from PG&E and the City of Lodi, we have been trying our best to not use our oven or stovetop for dinner. It induces some creativity on our part (we've been eating a lot of salads in our household, or using the electric skillet!), but one thing that we do miss is a good dessert. Since most desserts need to be baked or grilled, I researched some "no bake" ideas and found one that I knew would be perfect for any family. This No Bake Fruit Tart is simple, delicious, and helps keep the house cool. There are three components to the no bake tart: the crust, the filling, and the fresh fruit topping (you can get all the fruit you'd like TOMORROW at the Lodi Certified Farmers Market). 

    Ingredients: 
    Crust:
    1 1/2 C graham cracker crumbs (can also be substituted for Oreo cookie crumbles!)
    8 tbs butter melted

    Filling:
    8 oz cream cheese, softened
    1 C powdered sugar
    1 tsp vanilla extract
    1 tsp lemon extract
    8 oz Cool Whip (or homemade whipped cream)

    Fruit Topping:
    1/2 pound sliced strawberries
    1 pint fresh raspberries
    1 pint fresh blueberries
    *can also add stone fruit like peaches, pears, nectarines 
    2 tsp sugar

    Add graham cracker crumbles and melted butter into a food processor and combine. Press crumbles into an 11-inch tart pan and set in the refrigerator for one hour. While your crust is hardening, mix together the cream cheese and powdered sugar until light in fluffy with a mixer. Stir in Cool Whip and extracts until combined. Spread evenly over the cooled crust and tap lightly on the counter to remove any air bubbles. Set back in the refrigerator to set. Next, slice your fresh fruit and lightly coat with sugar. Arrange the fruit over your cool tart and put back in the refrigerator for at least an hour before cutting and serving as an after dinner treat!
     

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