Welcome To
Open Heart Women's Ministry |
| 1 1/2 Cups Graham cracker crumbs | 1/4
Cup Sugar | | 1/3 Cup Margarine; or butter; melted | 16 oz. Softened cream cheese | | 14 oz.
Eagle sweetened condensed milk | 3 Eggs | | 1/4 Cup lemon juice, (use real lemons) | 8 oz
Sour cream at room temp |
|
Topping:
| 1 cup strawberries, fresh | 1 kiwi |
| 15 oz.
can peach halves in heavy syrup | 1/4 cup berries (raspberry, blackberry, boysenberry,
etc..) |
Apricot glaze:
Preheat oven to 300
degrees.
Combine crumbs, sugar, and
margarine. Press firmly on bottom of 9-inch spring form pan.
In large mixer bowl,
beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add
eggs and Lemon juice, mix well.
Pour into prepared pan.
Bake for 50-55
minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool and
Chill.
On a clean towel lay about 4 peach halves and berries to drain. Remove skin
from Kiwi by peeling with a knife. Cut kiwi into about 5-6 pieces (it will be circular in
shape and you will be able to see the seeds.) Cut Peach halves into about 6 pieces
lengthwise.
Cut stems off strawberries and cut them into 3-4 pieces.
Arrange
peaches first. Use 3 sliced peaches in each area of the cake. You should have about 6-7
areas of 3 sliced peaches each. next lay a piece of kiwi next to each set of 3 peach area.
Finally arrange strawberries on the open areas trying not to cover kiwis and peaches.
Top
with a few berries.
Pour Apricot preserves into a small saucepan adding 1/3 cup
water and heat over medium until melted. Using a pastry brush, brush fresh fruit with the
glaze.
