MISSION, KS--(Marketwire - July 6, 2010) - (Family Features) It's time to enjoy summer entertaining with easy, no-bake desserts that let you relax and enjoy time with friends and family while your creations are chilling in the fridge. To help you keep your cool, Eagle Brand® Sweetened Condensed Milk is sharing expert tips and recipes to satisfy your family, friends and guests alike without ever turning on the oven.
To get more easy dessert recipes, see how-to videos, and to download a free recipe book, visit www.eaglebrand.com.
| Fresh Fruit Cream Cheese Pie | ||
| Prep Time: 10 Minutes | ||
| Chilling Time: 3+ hours | ||
| Yield: 8 servings | ||
| Ingredients | ||
| 1 | 8-ounce package cream cheese, softened | |
| 1 | 14-ounce can Eagle Brand Sweetened Condensed Milk OR 1 14-ounce can Eagle Brand Low Fat Sweetened Condensed Milk | |
| 1/3 | cup lemon juice | |
| 1 | teaspoon vanilla extract | |
| 1 | 9-inch frozen deep-dish pie crust, baked | |
| Fresh fruit (blueberries, strawberries, bananas*) | ||
| Seedless red raspberry jam | ||
Directions
1. BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
2. REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve.
*If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
| Creamy Mini Tarts | ||
| Prep Time: 1 hour | ||
| Chilling Time: 2 hours | ||
| Yield: 60 mini tarts | ||
| Ingredients | ||
| 1 | 8-ounce package cream cheese, softened | |
| 1 | 14-ounce can Eagle Brand Sweetened Condensed Milk | |
| 1/3 | cup lemon juice | |
| 1 | teaspoon vanilla extract | |
| 4 | 1.9-ounce boxes mini phyllo shells | |
| 2/3 | cup Smucker's® Blueberry Preserves | |
Directions
1. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
2. MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.
Variations
Fresh Fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves.
Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.
