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This Strawberry Cream Dessert is the Ultimate Wow!

Serve this Strawberry Cream Dessert and your guests will remember it forever. And it’s easier than
you think!

This is one of our go-to Yom Tov desserts. What we love most about this dessert is that even though it might require a few steps, by the time the meal comes around it is 90% ready to serve, just pop the cookies and garnish and done. It looks fancy, but it’s easier than it looks and you can totally do it!

Strawberry Cream Dessert

2 (16-ounce) bags of frozen strawberries, thawed

¼ cup sugar

¼ cup grape juice

Juice of ½ lemon

1 (8-ounce) container non-dairy whipped, thawed


Any fruit

Mini meringues

Blend strawberries, sugar, grape juice, and lemon
in a food processor until liquid and smooth.

Save 1 cup of this puree for the next step.

Divide the remaining puree between 12 individual cups. Freeze.

Meanwhile, whip up the topping until stiff peaks form. Fold in reserved cup of puree by hand.

Pour into a piping bag and divide between the
12 cups, covering the frozen strawberry puree. Return to freezer until ready to serve.

For the cookies: See the recipe on the right. Cut the cookie slightly bigger than the top of the glass. With a small circle cut out a circle for the spoon handle to stick out (make sure the circle is big enough for your spoon). Freeze cookies until ready to use.

When ready to serve: Remove cups from freezer about ½ hour before serving (I like to remove it when I’m serving the meat course). Decorate cups with sliced strawberries (or use pomegranate if you don’t want to be busy washing and checking strawberries; it also suits the season!) and meringues, if desired. Top with the prepared cookie. Slide a spoon in.

Yield:12 desserts

Sugar Cookies

This makes a big batch. Feel free to halve the recipe, use the extra dough to keep the kids busy.

2 cups (4 sticks) margarine, at room temperature

2 cups sugar

2 tablespoons vanilla sugar

3 eggs

2 tablespoons lemon juice

6 ½ cups flour

2 teaspoons baking powder

In the bowl of an electric mixer, cream margarine and sugars until light and fluffy. Add eggs, lemon juice, flour, and baking powder, and mix for
3-5 minutes, until the flour is fully incorporated.

Preheat oven to 350ºF. Line baking sheets with parchment paper.

Roll dough out onto a floured surface and cut into desired shapes. Place cookies on prepared baking sheets. Bake for 8-10 minutes (remove from oven before the edges start to brown). Let cool, then remove cookies from baking sheet.