I love the sour cream toppings on cheesecakes. Does anyone know of a
dessert that might be a little similar.

Jen

Jen wrote:
> I love the sour cream toppings on cheesecakes. Does anyone know of a
> dessert that might be a little similar.
>
> Jen
>
>


Mix sour cream with sugar, confectioner's sugar, or brown sugar and a
bit of vanilla (or something like Gran Marnier) and use as a dip for
fruit. Strawberries are particularly nice.

gloria p

Puester wrote:

> Jen wrote:
>
>> I love the sour cream toppings on cheesecakes. Does anyone know of a
>> dessert that might be a little similar.
>>
>> Jen
>>
>
>
> Mix sour cream with sugar, confectioner's sugar, or brown sugar and a
> bit of vanilla (or something like Gran Marnier) and use as a dip for
> fruit. Strawberries are particularly nice.
>
> gloria p

What's that about great minds? As it happens, I made something similar
for dessert on Saturday. We don't have dessert every night, but I had
some raspberry coulis left over from Christmas (it's like jam, it keeps)
and saw a Jill Dupleix recipe which I more or less followed. I marinated
strawberries, blueberries and mango - because that's what I had - in
Grand Marnier. Put them in parfait glasses, topped with a mixture of
Greek yoghourt, icing (confectioner's) sugar and vanilla, topped with
raspberry coulis. Yum!

Christine

Jen wrote:
> I love the sour cream toppings on cheesecakes. Does anyone know of a
> dessert that might be a little similar.
>
> Jen

Your post brought back an old memory that still makes me chuckle...back
in the culinary Dark Ages of the 1950's my darling three martini
"Auntie Mame" of a Godmother wrote my Mom about this "fabulous" new
crash diet she'd heard about and was trying. Fabulous because all you
did was eat little cartons of this delicious tangy stuff you could buy
at the grocery store. She said it was the best darned diet she'd ever
been on - so easy to eat 5-6 cartons of the yummy stuff every day. Two
weeks and five pounds later, Aunt Rose learned the difference between
sour cream and yogurt...

Nancy T
(who tries to "make do" with yogurt, but would main line sour cream
given half a chance)

"ntantiques" > wrote in message
oups.com...
>
> Jen wrote:
>> I love the sour cream toppings on cheesecakes. Does anyone know of a
>> dessert that might be a little similar.
>>
>> Jen
>
> Your post brought back an old memory that still makes me chuckle...back
> in the culinary Dark Ages of the 1950's my darling three martini
> "Auntie Mame" of a Godmother wrote my Mom about this "fabulous" new
> crash diet she'd heard about and was trying. Fabulous because all you
> did was eat little cartons of this delicious tangy stuff you could buy
> at the grocery store. She said it was the best darned diet she'd ever
> been on - so easy to eat 5-6 cartons of the yummy stuff every day. Two
> weeks and five pounds later, Aunt Rose learned the difference between
> sour cream and yogurt...


LOL

"Jen" > wrote in message
...
>I love the sour cream toppings on cheesecakes. Does anyone know of a
>dessert that might be a little similar.
>
My dad was a FIEND for sour cream. (Those Hunky genes, no doubt.) One of
his favorite desserts was a simple chocolate cake (Usually devil's-food box
mix, no frosting) topped with a dollop of sour cream. I've also tried it
with chocolate pound cake that had pieces of chocolate baked into the
batter. I don't crave the combination like my dad did, but it's pretty
good, now and then.

Pablo
(Who suddenly knows what to do with the remainder of the sour cream
container in his fridge.)

On Mon, 6 Feb 2006 22:40:28 -0500, "pablo" >
wrote:

>My dad was a FIEND for sour cream.

I am, too, and I can eat it with a spoon from a carton, but the other
day, I added some apricot preserves to a small bowl of sour cream and
ate it like yogurt. Oh, my gosh. (It's like eight times the fat of
full-fat yogurt, so it's not like I'd do that every day or even every
month, but ohgod was it good.)

serene

This isn't strictly a sour cream dessert, but I used to make a butter
cake and spread it with sour cream and top it with cherry pie filling,
and it always went over quite well.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Jen" > wrote in news:qtCFf.243063$V7.162299
@news-server.bigpond.net.au:

> I love the sour cream toppings on cheesecakes. Does anyone know of a
> dessert that might be a little similar.
>
Take a can or two of whole cranberry sauce. Place in greased baking dish.
Sprinkle top with flour and sugar that has butter mashed in (basically a
cranberry crisp). Bake @ 400 till top browns and cranberries are nice an
bubbly. Serve hot with sour cream on top.




--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Jen wrote:

> I love the sour cream toppings on cheesecakes. Does anyone know of a
> dessert that might be a little similar.

There is an Elmira Peach Pie that is a single crust pie that has a
mixture of sour cream, a bit of flour and some sugar poured over peaches
and them baked.


One of my favourite ways to have strawberries is to dip them into sour
cream and then some brown sugar.

"Dave Smith" > wrote in message
...
> Jen wrote:
>
>> I love the sour cream toppings on cheesecakes. Does anyone know of a
>> dessert that might be a little similar.
>
> There is an Elmira Peach Pie that is a single crust pie that has a
> mixture of sour cream, a bit of flour and some sugar poured over peaches
> and them baked.
>
>
> One of my favourite ways to have strawberries is to dip them into sour
> cream and then some brown sugar.
>
>
>

Lots of great ideas. Thanks everyone.

Jen

Jen wrote:
> I love the sour cream toppings on cheesecakes. Does anyone know of a
> dessert that might be a little similar.
>
> Jen
>
>
I once poached pears in espresso + water and sugar and iirc, cinnamon. I
topped it with quark mixed with some sour cream, vanilla and a hint of
sugar. Very nice. I ma usre mixing it with a thick (greek) yoghurt would
work, too. Or maybe ricotta. Depending on what is availbale in your area
etc.