680g Cream Cheese – at room temperature
220g of Blended Strawberries or Raspberries
490g of Yogurt
480ml of Milk
Blend the cream cheese and sugar until smooth, in an electric mixer, scraping down the sides of the bowl often. Add the blended strawberries and mix until well blended. Add the yogurt and mix until well blended. Add the milk, starting with just 250ml, and keep adding until you get the desired consistency.Add a twist to your party by adding a fruity fondue – the perfect recipe for the Sephra CF18E Classic Home Fountain
NOTE: WE NO LONGER SUPPLY THE CF18E CLASSIC IN RED
[Allow 4 hours to set.] – 1 & 1/2 Cups coconut, divided – 4 table spoons of melted margarine – 1/2 cup graham cracker crumbs – 2/3 cup sephra white chocolate chips – 1 box coconut cream instant pudding – 1 1/2 cups whipping cream, divided.
Preheat oven to 350°F. Mix together graham cracker crumbs, 1 cup coconut, and margarine. Press mixture firmly into bottom and sides of 9” pie pan. Bake crust for 10 minutes.
Melt 1/3 cup chocolate and spread evenly over crust. Let set in refrigerator until firm (approx. 10 minutes). In a separate bowl, whisk together milk and dry pudding mix for 2 minutes or until well blended. Stir in the remaining coconut (1/2 cup) and pour into crust. Place in refrigerator.
Microwave remaining 1/3 cup chocolate and 1/4 cup of the whipping cream in medium bowl for 1 minute. Stir until smooth and let cool in refrigerator until room temperature or for about 10 minutes. Beat together the remaining 1-1/4 cups whipping cream in large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Return mixture to remaining cream and stir gently. Spoon cream onto pie filling. Refrigerate until chilled (3-4 hours). Top with toasted coconut flakes before serving, if desired.
Yield: 9” pie; 10 servings