No Bake Cheesecake Parfaits

Here is another great summer dessert that is really easy to take with you to a BBQ or party!

These no bake cheesecake parfaits are assembled in mini mason jars so all you need to do it put the lid on them and take them with you wherever you go. It is a great way to have cheesecake in the summer when you don't want to turn the oven on. They were good plain and with the strawberry topping. Please note that the recipe below will make 12 mini mason jar parfaits but the recipe below for the strawberry topping will only top 6 of them with strawberry topping. If you want them all to have strawberry topping, then double the topping ingredients below.

No Bake Cheesecake Parfaits
Adapted from Annie's Eats

Ingredients

For the strawberry topping:
1 1/2 cups chopped strawberries
2 tbsp granulated sugar

For the graham cracker base:
3/4 cups graham cracker crumbs
1 tbsp granulated sugar
1 1/2 tbsp unsalted butter, melted

For the cheesecake layer:
8 oz reduced fat cream cheese
2 cups non fat Greek yogurt
1 1/2 cups confectioners' sugar, sifted
1 tsp vanilla
1 tbsp heavy cream

For the whipped cream layer:
1 cup heavy cream
2 tbsp granulated sugar

Directions
To make the strawberry topping, combine the strawberries and sugar in a small bowl and toss with a fork to combine. Let stand at least 1 hour, stirring once or twice, until the berries have released their juices. Mash the berries a bit with a fork. Cover and refrigerate until ready to use.

Set out 12 mini mason jars (small glasses will also work but not be as easily portable). In a small bowl, combine the graham cracker crumbs, sugar and butter. Stir with a fork until evenly combined. Scoop about 1 1/2 tablespoons of the mixture into the bottom of each jar and tamp down gently with the bottom of a small glass.

To make the cheesecake mixture, combine the cream cheese and Greek yogurt in the bowl of an electric mixer. Beat the mixture on medium-high speed until smooth, abut 1-2 minutes. Add in the confectioners' sugar and mix until well incorporated, 1-2 minutes. Blend in the vanilla and heavy cream, on low speed, then increase the speed to medium-high and beat until light and fluffy, 2-3 minutes more. Divide the mixture between the serving jars. Refrigerate for 1-2 hours to let set.

While the cheesecake layer is setting up in the refrigerator, combine the 1 cup heavy cream and 2 tbsp granulated sugar in the bowl of an electric mixer fitted with a wire whisk attachment. Whip on high speed until the cream is light and fluffy and has formed peaks.

Remove the jars from the refrigerator and top with the whipped cream. Spoon the strawberry topping (drain some of the liquid out of the strawberry mixture before using) on top of half of the jars. Place the lids on the jars and store in the refrigerator until ready to serve.

Makes 12 parfaits

Summer Macaroni Salad with Tomatoes and Zucchini

I know, I know, I have been gone for a very long time. I am not sure if anyone even follows or looks up this blog anymore but I hope there are still some of you out there. I am sorry for the absence. There is no real excuse but I have missed blogging and hope to get back into it on a more regular basis. Joe has started a blog about his mixology called Drinks About Friends (check out the link on the right hand side) and helping him get his blog up and running has brought me back to mine so thanks Joe!

I took a look through my photos to see what items I had photographed but not blogged about yet and this macaroni salad caught my eye. I brought it to a friend's BBQ and it was a big hit. It is a Skinnytaste recipe so it is also much healthier than your traditional mayonnaise based macaroni salad. I really don't love mayonnaise so I tweaked the recipe a little bit to use more Greek yogurt and less mayo which is reflected in my version of the recipe below.

If you need a macaroni salad for an upcoming gathering, I recommend this one!

Summer Macaroni Salad with Tomatoes and Zucchini
From Skinnytaste.com

Ingredients
16 oz uncooked elbow macaroni
4 cups grape tomatoes, cut in half
2 cups (1 small) zucchini, sliced and quartered
1/2 cup red onion, finely chopped
5 tbsp light mayonnaise (Hellman's)
2 1/2 tsp red wine vinegar
4 tbsp fat free Greek yogurt
2 tsp Dijon mustard
1/4 tsp oregano
1/4 tsp garlic powder
salt and pepper to taste

Directions
Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.

In a medium bowl, combine onions, mayonnaise, vinegar, yogurt mustard, oregano, garlic powder; mix well. Add tomatoes (and any juice from the tomatoes), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.

Makes 16 cups