Cool Red Raspberry, White Nectarine and Blueberry Icebox Cake

COOL NO-BAKE RED RASPBERRY, WHITE NECTARINE AND BLUEBERRY ICEBOX CAKE!

I originally posted this recipe a year ago and since it is one of my favorites, I wanted to share it with you again!

The icebox cake became popular in the 1930’s because it was easily created from pre-made cookies and whipped cream, and it required no baking. It was just chilled in a refrigerator before serving.

In my version of this creamy cakey delight, there are layers of fresh fruit and the amount of sugar is drastically reduced to give it a healthier quality. There isn’t much skimping on the fat though, because after all it is an icebox cake dessert.

The red, white and blue colors of the red raspberries, white nectarine and blueberries are very patriotic, making it the perfect dessert for an Independence Day celebration.

THE RED, WHITE AND BLUE REAL FOOD INGREDIENTS!

To prepare the homemade cream cheese whipped cream, add softened cream cheese, pure vanilla and powdered sugar to a mixing bowl. Beat with a hand mixer until smooth. Then add heavy whipping cream and continue beating until the cream is thick and slightly stiff, but not over mixed.

To prepare the fruit, rinse the blueberries and raspberries and drain them in a colander. Cut the white nectarine into bite-sized pieces.

Spread the bottom of a glass 6 x 8 inch storage container, like the one below, or a standard square glass 8 x 8 baking dish with a thin layer of the whipped cream. Arrange a layer of biscuit cookies on top of the cream without overlapping.

Visit Trader Joe’s Lattemiele Slightly Sweet Milk & Honey Cookies website to see the cookies I used.

Spoon another thin layer of cream over the cookies and then drop a layer of blueberries over the cream, covering it well. Sprinkle with a little cane sugar. Next spoon another thin layer of cream over the blueberries.

Now arrange another layer of cookies on top of the cream. After that, spoon another thin layer of cream over the cookies and then cover with a layer of the chopped white nectarine pieces. There’s no need to sprinkle with sugar, since they are sweet enough on their own.

Spoon another thin layer of cream over the nectarine pieces and then arrange another layer of cookies on top of the cream.

To finish, spoon the remaining cream over the last layer of cookies, covering them well.

Then carefully place the raspberries and a few blueberries on top of the cream in an attractive design. Sprinkle with a little cane sugar.

Cover the cake with plastic wrap and refrigerate it at least 3 to 4 hours, until the cookies are soft when inserting a toothpick or cake tester into them. Serve and ENJOY!

HAPPY 4TH OF JULY!

Raspberries are not only beautiful and yummy, they are also rich in antioxidants and phytonutrients.

Visit the world’s healthiest foods website for all the healthy details about raspberries.

Red Raspberry, White Nectarine and Blueberry Icebox Cake

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    Prep Time: 30 Minutes     Cook Time: No Cooking     Yield: 8 Servings


    Ingredients

    • 8 oz. Cream Cheese, Softened (I Use Whole Foods 365 Organic Neufchatel Cheese, Less Fat)
    • 2 Cups Heavy Whipping Cream, Very Cold (Make Sure the Ingredients are Cream Only)
    • 1/2 Teaspoon Pure Vanilla Extract
    • 2 Tablespoons Powdered Sugar
    • 1 1/2 Cups Blueberries (Fresh and Organic if Possible)
    • 3/4 Cup Raspberries (Fresh and Organic if Possible)
    • 1 Cup White Nectarine, Chopped (1 Whole Medium White Nectarine)
    • 7 oz. Vanilla Wafer Cookies (I use Trader Joe’s Lattemiele Slightly Sweet Milk & Honey Cookies)
    • 1 Tablespoon Organic Cane Sugar (Or Granulated Sugar)

    Preparation 

    1. To prepare the cream, add the softened cream cheese, pure vanilla and powdered sugar to a mixing bowl. Beat with a hand mixer until smooth.
    2. Then add 2 cups of heavy whipping cream and continue beating until the cream is thick and slightly stiff, but not over mixed.
    3. To prepare the fruit, rinse the blueberries and raspberries and drain them in a colander. Cut the white nectarine into bite-sized pieces.
    4. Spread the bottom of a glass 6 x 8 inch storage container or a square glass 8 x 8 baking dish with a thin layer of the whipped cream.
    5. Arrange a layer of cookies on top of the cream without overlapping.
    6. Spoon another thin layer of cream over the cookies and then drop a layer of blueberries over the cream, covering it well. Sprinkle with a little cane sugar.
    7. Spoon another thin layer of cream over the blueberries and then arrange another layer of cookies on top of the cream.
    8. Spoon another thin layer of cream over the cookies and then cover with a layer of the chopped white nectarine pieces.
    9. Spoon another thin layer of cream over the nectarine pieces and then arrange another layer of cookies on top of the cream.
    10. Spoon the remaining cream over the last layer of cookies, covering them well.
    11. Then carefully place the raspberries and a few blueberries on top of the cream in an attractive design. Sprinkle with a little cane sugar.
    12. Cover the cake with plastic wrap and refrigerate it at least 3 to 4 hours, until the cookies are soft when inserting a toothpick or cake tester into them.

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