Monday, June 21, 2010
Summer Solstice Strawberry Icebox Cake
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)
(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.