Desserts
1 ea Graham cracker pie crust
Filling::
1 cup Whipped cream cheese, room temperature
1/4 cup Sugar
1/2 tsp Vanilla extract
1/4 tsp Almond extract
Topping::
3-1/2 cups Small fresh strawberries
1/2 cup Sugar
2 tsp Corn starch
2 tsp Lemon juice
4 Tbs Sliced almonds, toasted and crushed
Adapted from Cooking Light, May 2010 by BBF.
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread cream cheese mixture evenly over bottom of tart shell.
To prepare topping, place 1-1/2 cups strawberries in blender, and process until smooth. Combine strawberry puree, 1/2 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat and cool to room temperature, stirring occasionally.
Combine the remaining 2 cups strawberries with lemon juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon the glaze evenly over berries. Sprinkle nuts around edge and cover lightly with glaze. Cover and chill for 3 hours.