Chill Out – No Bake Cake

Two days ago, I tried out the Strawberry Icebox Cake Recipe from page 137 of the August 2011 issue of Woman’s Day Magazine.

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You can find an instructional video from Woman’s Day here.

The recipe was easy to follow and came together with relative ease within the suggested timeframe.

My primary hardware used: Cuisinart Prep 9 9 cup food processor; 8 quart Farberware Millenium saucier; Kitchen Aid Ultra Power 5 hand mixer; Baker’s Secret loaf pan.

My review: The dessert cake came out tasty and refreshing.  It was SWEET because the berries I used were quite ripe and the cookies I used were a slightly thicker than the magazine’s photo suggested.  I liked that my end result looked similar to the magazine’s photo.  I did have quite a bit of overflow of the yogurt mixture which I believe was due to the wafer cookie size and pan size I used.  I portioned out the excess mixture and a few extra cookies into clear ramekins for individual desserts. (The individual desserts could be a fun way to end a dinner party and would save the host some time slicing and plating the loaf shaped dessert).

Notes for “Next Time”:  If the berries are very ripe, I will use slightly less than the recipe’s 1/2 cup of sugar.  Also, I plan to use fewer wafer cookies so that I can really enjoy the frozen strawberry yogurt mixture (not to mention shave off a few calories).  I may experiment and switch out the strawberries for blueberries or blackberries or a combination of berries for a different spin on this treat.

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