Remember how this weeknight vegetarian series was, in large part, motivation for me to plan meals ahead of time? Well, I am nothing if not very on top of all the things, and thus waited until 45 minutes before guests were arriving for dessert to decide what to make. Gold star donations accepted.
Despite the rush, this was delicious. Cool and creamy and fresh and ready in time. There are not many other things to be asked from a dessert.
1 9-inch graham cracker crust, homemade or store bought*
1 pint fresh strawberries (I actually used ones that we’d picked and frozen – worked fine)
1/2 – 3/4 cup white sugar (depending on sweetness of berries)
3 T cornstarch
3/4 cup water
4 ounces cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 t vanilla extract
1/2 cup heavy cream
*I’m usually finicky about doing things from scratch, but I feel like graham crackers are processed anyway, so I figure, might as well use a pre-made crust. Justification, I am its queen.
of strawberries in baked pastry shell. Mash remaining berries and
combine with sugar in a medium saucepan. Place saucepan over medium heat
and bring to a boil, stirring frequently.