Batesville Herald Tribune, Batesville, Indiana

Archive

January 25, 2007

Chefs create desserts inspired by Girl Scout cookies

(Continued)

NORTH ANDOVER, Mass. —

— Recipe from Old Town Bread Co. in Rowley





Lemon Marshmallow Tartlets

Tart base:

1 dozen Lemonade Girl Scout Cookies

Lemon filling:

Juice and zest of three lemons

1/3 cup sugar

2 large egg yolks

1/2 stick butter

Whisk all ingredients together in heavy sauce pan and place over medium heat, stirring constantly until thickened. Cover and chill.

Marshmallow icing:

5 egg whites

11/2 cup sugar

11/2 cup corn syrup

2 tablespoons cold water

1/4 teaspoon cream of tartar

Mix eggs, water, sugar and corn syrup in bowl over boiling water. Continue mixing for four to five minutes. Remove bowl from heat and add cream of tartar and with electric mixer, mix on medium-high speed for 10 minutes or until peaks form.

Assembly:

Place lemon filling on center of each cookie base and top with a mound of icing.

— Recipe from Palmers Restaurant and Tavern in Andover





Raspberry-Chocolate Cheesecake Cups

Ingredients:

1/2 box of sugar-free Little Brownies Girl Scout Cookies (about 10 cookies)

12 ounces fat-free cream cheese, softened

1/2 cup sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla

1/4 cup egg substitute

3/4 cup fresh red raspberries

3 tablespoons fat-free chocolate ice cream topping

Directions:

Line 10, 21/2-inch muffin cups with foil baking cups or coat muffin cups with cooking spray. Finely crush cookies. Sprinkle in bottom of foil baking cups or coated muffin cups.

In medium mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, flour and vanilla. Beat until well mixed. Add egg product. Beat on low speed until just combined. Portion evenly into prepared muffin cups.

Bake at 325 degrees about 15 minutes or until set. Cool in muffin pan on wire rack for 10 minutes.

Carefully remove from pan. Cool on wire rack for 20 minutes. Cover and refrigerate for four to 24 hours.

Top each cheesecake with raspberries. Drizzle with ice cream topping.

Yield: 10 Servings

— Little Brownie Bakers

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