It's July...June is behind us and, phew, what a month it was. We sold a house, rented back on a house, bought a house, flooded a house, packed a house, moved a house, and unpacked (a bit) a house. To say we've been a bit caught up in house stuff would be a huge understatement.
Oh, we did have some fun too, in the form of a Clippers' game:
And a trip to visit SPH's family at the beach:
But onward with July and the 4th which is creeping up on us...soon.
The boys' have been so patient with all the house stuff, I decided to treat them last night to a dessert that I have been developing for a bit in my mind. This dessert is quick, easy and if you choose to use a premade crust, no-bake. It is so delicious, you will never guess it is low fat!
Honey Vanilla Cheesecake
1 premade Graham Cracker pie crust
8 ounces Graham Crackers, Vanilla Wafers or other similar cookie
2 tablespoons melted butter
2 tablespoons vegetable oil
1 cup skim milk
1/4 cup sour cream
1 envelope gelatin
1/2 cup sugar
2 - 8 ounce packages reduced fat cream cheese
2 teaspoons vanilla extract
2 tablespoons honey
If making your own crust, preheat oven to 350 degrees.
Crumble the Graham Crackers or Vanilla Wafers either in a large zip storage bag or a food processor. Pour into a springform or pie pan and mix in butter and oil. Press into the bottom and sides (if using a springform, it will only need to come up about an inch or so) of the pan.
Bake for 10 minutes. Let cool.
In a medium saucepan, heat the milk, sour cream and gelatin over medium low heat until the gelatin melts. Be sure to stir regularly with a whisk.
In a medium bowl, whisk the egg and sugar together until well incorporated. Add the egg mixture to the milk and bring to a boil. Remove from heat immediately and add the cream cheese, vanilla and honey until the cream cheese is melted and the mixture is creamy.
Pour the cream cheese into the pan and refrigerate, at least 3 hours, or overnight. Top with seasonal fruit.
Perfect for this weekend, don't you think?
Happy 4th All-