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Strawberry cream cheese half moons

BT Toronto | posted Wednesday, May 27th, 2015

This yummy portable dessert uses fresh Ontario Strawberries.  It is best served the same day it is made.

Preparation Time: 40 minutes
Baking Time: 25 minutes
Makes 12

Strawberry cream cheese half moons


  • 1 cup (250 mL) diced hulled Ontario Strawberries
  • 2 tbsp (25 mL) granulated sugar
  • 1 tsp (5 mL) cornstarch
  • 3 oz (90 g) cream cheese, softened
  • 1/4 cup (50 mL) icing sugar
  • 1/2 tsp (2 mL) vanilla
  • 1-1/2 pkg (700 g, total) frozen puff pastry (3 pre-rolled sheets), thawed
  • 1 Ontario Egg Yolk
  • Garnish: Granulated and icing sugars


  1. Combine strawberries, 2 tbsp (25 mL) granulated sugar and cornstarch. Set aside.
  2. Combine cream cheese, 1/4 cup (50 mL) icing sugar and vanilla; mix well with wooden spoon until smooth. Set aside.
  3. On lightly floured surface, roll each pastry sheet into 10-inch (25 cm) square (if necessary). Using 4-inch (10 cm) round cutter, cut out 12 rounds (4 rounds from each sheet). Arrange on parchment paper-lined baking sheets.
  4. In small bowl, beat egg yolk with 1 tsp (5 mL) water; brush over edge of each round. Dollop heaping teaspoon cream cheese mixture in centre of each. Top with scant tablespoon strawberry mixture. Fold in half to form half-moon shape; pinch edges to seal.
  5. Garnish: Lightly brush each pie with egg wash; sprinkle with a little granulated sugar. With tip of paring knife, cut steam vents in centre of each.
  6. Bake in 375°F (190°C) oven for about 25 minutes or until golden brown. Let cool slightly on baking sheets then place on cooling racks. Sprinkle with icing sugar.

Courtesy Foodland Ontario

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Strawberry-rhubarb pie

Chatelaine | posted Monday, May 11th, 2015


This sweet and savoury strawberry-rhubarb pie will have you wanting more! Be sure to have lots of napkins close by, it can get messy.


4 cups  sliced rhubarb
3 1/2 cups hulled and quartered strawberries, about 500 g
1 1/4 cups granulated sugar
1/3 cup minute tapioca
orange zest, from 1 orange
1 double-crust pie pastry, prepared and divided into 2 discs
1 egg, lightly beaten, or 1 tbsp light milk
 granulated sugar, for sprinkling


  • Combine rhubarb and strawberries in a large bowl. When you’re ready to roll out pastry and assemble pie, stir sugar, tapioca and zest into fruit. Let stand, stirring occasionally, for 15 min, so that berries and rhubarb release juices.
  • Place rack in lowest position in oven. Preheat oven to 425F. Using a floured rolling pin, roll one disc of pastry on a floured surface into a 12-in. circle. Loosely roll up around rolling pin. Unroll over 9-in. deep-dish pie plate. Press dough over bottom and sides of pie plate. Don’t prick. Trim pastry, leaving a 1/4-in. overhang. Roll out remaining pastry disc into an 11-in. circle.
  • Spread filling evenly into pie crust. Moisten edge of bottom crust with water. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang.
  • Fold top edge under bottom edge. Crimp edges together using your index finger and thumb. Or press around edges using the tines of a fork.
  • Lightly brush top crust with egg. Cut small slits or a round hole in top crust for steam to escape. Sprinkle with sugar. Place pie on a baking sheet.
  • Bake on bottom rack for 15 min. Reduce temperature to 350F. Continue baking until bottom and top crusts are golden and fruit is bubbling, 45 to 60 min


Let chilled pie dough stand at room temperature for a few minutes before rolling out. This will help prevent tears in the pastry.


We worked hard to get this fruit filling just right – not too runny or too thick. We even made versions with different amounts of tapioca and asked our co-workers to pick their favourites. And the last key to a luscious texture? Waiting for the pie to cool before digging in!


Calories 505
Protein 5 g
Carbohydrates 76 g
Fat 21 g
Fibre 4 g
Sodium 135 mg
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No-bake strawberry Greek yogurt cheesecake

BT Toronto | posted Wednesday, Aug 21st, 2013

A simple, no bake strawberry cheesecake – we’ve made it healthier by using Greek yogurt and only one package of light cream cheese.

No-bake strawberry Greek yogurt cheesecake

Prep Time: 20 minutes | Total Time:  3 hrs 10 min
Makes: 8 servings



  • 1¼ cups (300 mL) graham cracker crumbs
  • ¼ cup (50 mL) margarine or butter, melted


  • 3 tbsp (45 mL) cold water
  • 1 pkg (7 g) unflavoured gelatin
  • 1 pkg (250 g) light cream cheese softened
  • 1 tub (500 mL) strawberry Greek yogurt
  • ½ cup (125 mL) finely chopped strawberries (optional)


  • 1½ cups (375 mL)  quartered strawberries
  • 1 tbsp (15 mL) granulated sugar


  1. Heat oven to 350°F (180°C).  Spray bottom of 9-inch (23 cm) pie plate with non-stick cooking spray.
  2. Combine crust ingredients and firmly press onto bottom and up sides of pie plate.  Bake 8 minutes.  Cool on wire rack.
  3. In small microwavable measuring cup, add cold water and sprinkle with gelatin; stir and let stand two minutes until gelatin has expanded and solidified.  Microwave on high power 30 to 40 seconds to turn gelatin back to a liquid.
  4. In medium bowl, beat cream cheese on medium speed until light and fluffy.  Add yogurt, dissolved gelatin and chopped strawberries; beat until smooth.
  5. Pour into baked crust.  Refrigerate until set; at least 3 hours.
  6. Prepare strawberry topping by sprinkling sliced strawberries with sugar; let stand 10 minutes.  Serve over sliced cheesecake.

**Vegetarian?  Replace gelatin with agar agar.  Found in most health food and bulk food stores.

Courtesy Yoplait Canada,

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