Dessert and Punch Recipes

Photo: Emily J. Davis

Spring is just around the corner, and that means a calendar full of special events such as graduation parties, bridal/baby showers, and birthday and anniversary celebrations. Woodbury Magazine asked two local residents who love to entertain to share their recipes for yummy, easy desserts and punches that are sure to wow your guests.

Dessert recipes courtesy of Margaret Wachholz

Lime Chiffon Pie

Serves 12-15

Ingredients:

1 ½ cups crushed graham crackers (about 24 squares)

1/3 cup sugar

½ cup butter or margarine, melted

Filling:

1 package (3 oz.) lime gelatin

1 cup boiling water

2 packages (11 oz. total) cream cheese, softened

1 cup sugar

1 tsp. vanilla extract

1 carton (16 oz.) frozen whipped topping, thawed

To Make:

Combine the first three ingredients; set aside 2 Tbsp. for topping. Press remaining crumbs onto the bottom of an ungreased 9 X 13 in. baking dish. In a bowl, dissolve gelatin in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla; mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.

NOTE from Margaret: This is a great make-ahead recipe. If you prefer lemon, the recipe can be made with lemon gelatin instead of lime gelatin. I like the lime; it has more of a bite to it.

Raspberry and Chocolate Tart

Serves 12

Ingredients:

2 sticks butter

7 squares (7 oz.) bittersweet chocolate

4 eggs

1 cup sugar

1 cup ground almonds (or 1 ¼ cup slivered almonds ground in a food processor)

1 1/3 cup self-rising flour

14 oz. raspberries, about 2 ½ cups

1 lb. raspberry yogurt ice cream

To Make:

Put the butter and chocolate into a saucepan and melt gently over very low heat. Put the eggs and sugar into a bowl and beat, using an electric beater, for 6 minutes until stiff and creamy. Pour the melted chocolate into the eggs and sugar and continue beating until mixed. Using a large metal spoon, fold in the ground almonds and flour. Pour the mixture into a 10-in. diameter spring form cake pan (buttered) and top with about 1/3 of the raspberries.

Bake in a preheated oven at 350 degrees for 30-40 minutes until set, then remove and let cool in the pan. When cool, turn out the cake into a platter. Pile the ice cream on top, then push the remaining raspberries into the ice cream. Transfer to the freezer for up to 2 hours, but remove 20 minutes before serving.

Lemon Chiffon Pie with Pretzel Crust

Serves 8

Ingredients:

Crust:

3 ½ cups (4 ½ oz.) salted mini-pretzels

¼ cup (2 oz.) granulated sugar

12 Tbsp. (6 oz.) unsalted butter, melted & cooled slightly

Filling:

1 packet (2 ¼ tsp.) unflavored powdered gelatin

¾ cup (6 oz.) lemon juice

1 ¼ cups (10 oz.) ricotta cheese (part skim or whole)

1 cup (8 oz.) granulated sugar

Pinch of table salt

1 Tbsp. finely grated lemon zest

Half pint of fresh whipping cream, whipped until soft peaks or 1 carton (8 oz.) non-dairy whipped topping

Garnish (optional)

Lemon slices, mini-pretzels, mint springs or ice cream

To Make Crust:

Combine the pretzels and sugar in a food processor and process until the pretzels are medium-fine crumbs (some small chunks are okay, as they add crunch). Add the melted butter and process briefly until the crumbs are evenly moist. Dump the crumbs into a 9-inch pie plate and cover with a large sheet of plastic wrap. Place your hands on the plastic wrap and spread the crumbs to coat the bottom evenly. (The plastic wrap will keep the crumbs from sticking to your hands.) Once the crumbs are in place, and with the plastic wrap in place, use your fingers to pinch and press some of the crumbs around the inside edge and on the rim of the plate to cover evenly and completely.

To Make Filling:

Sprinkle the gelatin in the bottom of a blender, making sure that it’s all off the blades. Pour about 1/3 cup of the lemon juice over the gelatin and let stand until the gelatin is no longer dry looking and has softened, about 5 minutes.

In a small saucepan, bring the remaining lemon juice just to a boil (this can be done in the microwave.) Carefully pour it into the blender to cover the gelatin. Let stand 2 minutes. Cover the blender and blend until the gelatin is dissolved, about 1 minute.

Add the ricotta, ¾ cup (6 oz.) of the sugar, and the salt. Cover and blend until the mixture is smooth, about 45 seconds. Pour into a medium bowl and stir in the lemon zest. Refrigerate for at least 15 minutes.

Beat the whipping cream with a mixer on medium-high speed until soft peaks form and fold whipping cream into the ricotta-lemon mixture. (Or, fold in an 8 oz. carton of non-dairy whipped topping to ricotta-lemon mixture.)

Pour the filling into the crust. Cover and refrigerate until well chilled and set, at least 4 hours. Add optional garnish. To serve, use a sharp, pointed knife to cut into wedges.

Note: This pie can be prepared and stored in the fridge for up to 2 days before serving.

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