Monday, June 21, 2010

Summer Solstice Strawberry Icebox Cake

i hope everyone is enjoying the longest day of the year. we are celebrating with mint juleps, veggie and feta stuffed hamburgers and a wonderful csa salad.

the first day of summer/longest day of the year (aka the summer solstice) always makes me a little sad for 2 reasons:

1) i know the days will now get shorter (but i will be positive and still enjoy all the wonderful sun we are getting and the nice long nights)

2) strawberry season is over (but i will celebrate with a strawberry icebox cake)
this strawberry icebox cake was the perfect remedy to soften the blow on both counts. not only that but it was super easy, effortless, and beautiful. the crust came together with a quick grind of the food processor and the filling only too a quick whirl in the processor. a couple of hours in the freezer and you have a lovely, cold, refreshing summer treat. you can do this with the last of your strawberries, raspberries, or frozen berries. one thing i will do differently next time is i will toast my almonds before grinding them. or blind bake the crust a little. either way, i think the crust needed a little toasted flavor. (i apologize for the photo quality, these were blackberry shots)

Strawberry Icebox Cake
(adapted from frozen pink cheesecake from green kitchen stories)


1 cup toasted almonds (either toast in skillet on stovetop or roast in 375 degree oven for 5-10 minutes - either way, watch closely and turn often to avoid burning!)
5 pitted dates
2 tbs coconut butter
1/8 tsp salt
3 cups fresh (or frozen strawberries)
2 tbs lemon juice

1/3 cup agave nectar
1 cup mascarpone cheese
7 oz 2% plain greek yogurt
1/2 cup sliced strawberries for topping

pulse almonds in food processor until finely ground. add dates, coconut butter, and salt and process until it starts to clump together a bit. press into bottom of 8" spring foam pan (either non-stick or use a little cooking spray). place in fridge.

clean processor and add strawberries, lemon juice, and agave. give it a good whirl until smooth. add mascarpone and yogurt and blend again until smooth. pour on top of crust and set in freezer 2-4 hours until set. remove, top with berries and serve immediately.

this can be made ahead of time and frozen overnight. just place in fridge 2-4 hours before enjoying so it can soften a bit.

don't forget about my first every GCFE free giveaway. click here for more info and to enter to win a free bag of "food should taste good" chips.

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