July 4, 2014
It’s sad for me to say that today will be the last day Hannah writes for LMP. However I am very proud and excited to announce that next week Hannah will begin her new venture with Brides Magazine. Hannah: I am so lucky to have met you. You are a star and I know you will do great with your new position. I’m so thrilled for you and know you will shine in your life to come! Wishing you great success and all the best.
Thank you for the great posts over the past few months. We love your style and your great recipes!
Without further adieu, here is Hannah’s last post…made with love for America’s big day – Happy 4th Y’all!
For the 4th of July, I threw all inhibitions to the wind and concocted a truly decadent dessert for all you Americans celebrating our independence. Well, no chocolate is involved but it still feels decadent to me.
Ingredients for the Cheesecake filling:
1 tsp lemon juice
1 cup sugar
1 cup Greek Yogurt
1 (8 oz) package of cream cheese
1 container Cool Whip
1/2 cup graham crackers (crushed)
1/2 cup Nilla Wafers (crushed)
Strawberries (sliced, around 1-2 cups)
Raspberries (around 1-2 cups)
Blueberries (around 1-2 cups)
Mix the lemon juice, sugar, yogurt, and cream cheese together until blended. Slowly fold in the Cool Whip. Put in a ZipLock bag and snip one of the corners so you can easily fill layers for the parfaits.
Mix the graham and Nilla Wafers together and put on the bottom layer, saving some for garnish. Make the next layer a red berry (i.e. the raspberries or strawberries) and then a layer of the cheesecake filling, and then the blueberries, continuing until you run out of ingredients, alternating layers to make the red white and blue pattern! Finish the parfait with a little layer of the cheesecake mixture and a small sprinkling of the crumbled cookies.
This is my last post on LMP, so I say…Happy birthday America, and I have truly enjoyed sharing all of my fun recipes with you wonderful readers.