Friday, August 13, 2010

120. Strawberry Cookie Cups (G, V)

I used to grow my own strawberries. After they ripened and the gathering baskets filled up with globes of beautiful red fruit, I rejoiced in my garden's bounty.







I ate them fresh from the garden, topped them on ice cream or sprinkled a handful of cut up strawberries on salads. We also put strawberries on pancakes, cereal or cake  - wow - they were versatile and delicious.


Note:  Unless you grow your own fruit - try to buy ORGANIC. A recent report from the U.S. Department of Agriculture (USDA) found that a single sample of strawberries contained 13 different pesticides.
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Strawberry Cookie cups are easy to make and eye appealing - you will love them!





* This recipe makes 12 servings. You may cut the recipe in half if desired. Pour half of the dissolved gelatin in a dish and refrigerate, halve the other ingredients and proceed as directed.




Strawberry Cookie Cups






2/3 C boiling water
1 pkg strawberry gelatin (4 serving size)
1 pkg (8oz) cream cheese, cubed
1 cup whipped topping
12 chocolate chip cookies (these may be gluten-free)
12 small strawberries, optional

Stir boiling water into dry gelatin mix in a small bowl until dissolved. Cool for a few minutes, stirring occasionally. Pour mixture into a blender. Add cream cheese and blend on medium for 30 seconds. Add whipped topping. Blend for 5 seconds on low.

Spray the inside of 12 paper muffin liners with non-stick spray. Place liners in muffin pan. Put one cookie in the bottom of each prepared liner. Top evenly with gelatin mixture. Refrigerate for 2 hours or until firm. Top each with a sliced strawberry just before serving if desired.





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