MADISON (WKOW) -- Wisconsin is known for our dairy products! There's never been a better time to try some new ones, and add some new recipes to your cookbook, because June is dairy month.
Angie Edge the Regional Program Manager, of the Wisconsin Dairy Council joins the Wake Up Wisconsin crew to show off some great summer dairy receipts including Rhubarb Cheese Pie and Orange Cream Parfaits. The recipes for both desserts are easy and delicious and included in this story. However for more recipes, click here.
Rhubarb Cheese Pie:
Ingredients
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 cup, plus 2 tablespoons sugar, divided
- 1 tablespoon flour
- 1 10-inch prepared graham cracker crust
- 8 ounces cream cheese, softened
- 1 1/2 cups (12 ounces) sour cream, divided
- 2 eggs
- 1 tablespoon, plus 1 teaspoon vanilla, divided
Directions
Preheat oven to 350°F. Combine rhubarb, 1/2 cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust.
Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 min. or until puffed and golden.
Combine remaining sour cream, sugar and vanilla; spread over hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.
Orange Cream Parfaits
Ingredients
- Zest of 1 orange (about 1 tablespoon)
- 1 1/2 cups whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon orange liqueur or orange juice
- 1 cup gingersnap cookies, crushed
- 1 cup fresh raspberries
- 1 cup fresh strawberries, sliced
Directions
Stir zest into whipping cream in a chilled mixing bowl. Whip until thickened, add powdered sugar and liqueur and whip until stiff peaks form. In four parfait glasses, layer gingersnap cookie crumbs, berries and orange whipped cream. Serve immediately.
