Lemon Raspberry Cheesecake
JON DONAIRE DESSERTS
1/2-3/4 cup seedless raspberry preserves, warmed, or raspberry sauce
1 Jon Donaire Baked New York Cheesecake, thawed ( 16 slices)
1 cup prepared lemon curd
16 tablespoons sweetened whipped cream or nondairy
whipped topping
16 fresh raspberries
16 small mint leaves
1. Drizzle each dessert plate with 1-2 teaspoons of raspberry preserves in
a pretty zigzag pattern.
2. Carefully place a slice of cheesecake on each raspberry-sauced plate.
3. Spread 1 tablespoon lemon curd over each slice of cheesecake.
4. Spoon 1 tablespoon whipped cream on the edge of each slice.
5. Decorate whipped cream with a fresh raspberry and a mint leaf.
Serve immediately. Makes 16 servings.
Brands may vary by region; substitute a similar product.
Patty’s Cherry Jubilee
M&R COMPANY
Pastry dough for 2-crust 9-inch pie
4-5 cups pitted M&R Rainier cherries
1 cup sugar
Juice of 1/2 lemon
4 tablespoons instant tapioca
1 1/2-2 tablespoons butter, softened
Dash of nutmeg
1. Preheat oven to 375°F.
2. Roll out half of pastry dough and place in a 9-inch pie pan.
3. In a bowl, mix cherries, sugar, lemon juice and tapioca. Pour mixture
into the pie shell.
4. Roll out remaining dough, place over filling and seal edges. Spread
butter on top.
5. Sprinkle lightly with nutmeg and make 5 slits in the top crust.
6. Bake for 1 hour, or until crust is golden brown. Makes 8 servings.
Brands may vary by region; substitute a similar product.
