I Know of Thee

Very Berry Terrine

When I saw the theme for this month’s International Incident Party I was a little confused.  What in the world is a terrine?!? I had never heard of such a thing and a quick search of the internet did not really alleviate the confusion.  Suddenly I was seeing pictures of very strange and interesting meat dishes that resemble the wet food dishes I serve my puppies.  I’ll be honest, I thought about passing on this month.  After all, I’m a vegetarian so how in the world can I do a “French forcedmeat dish?” Then I saw a fruit terrine done by SusanV and realized that I could easily do something like that and so I signed on up.

After gaining confidence that I could in fact do a vegetarian friendly terrine I started brainstorming ideas until it came down to two ideas.  This battle can basically be summed up by chocolate vs. fruit.  In the end the temperature settled it for me and I decided to go with the more summer-esque fruit style terrine.  The basic inspiration for this dish is my insanely unhealthy obsession with cheesecake and my strong need to avoid using an oven.  I decided to use Nilla Wafers instead of graham crackers in order to please a certain someone.

Ingredients: (serves 8-10)

  • 12 oz. low fat cream cheese, softened
  • 1/4 cup white sugar
  • 1/2 tbsp caramel syrup (or vanilla extract)
  • 2 cups cool whip (or homemade whipping cream)
  • 1 cup raspberries, diced
  • 1 cup strawberries, diced
  • 1 cup crushed vanilla wafers
  • 2 tbsp butter, melted
  • 20 whole wafers

Directions:

  1. Line a loaf pan with wax paper, leaving enough over the sides to cover the top.
  2. In a medium bowl mix together the cream cheese and the sugar.  The stir in the caramel syrup before slowly folding in the cool whip.  Split the mixture in to two smaller bowls.  Fold the raspberries in to one bowl and the strawberries in to the second bowl.
  3. In the same original bowl used to mix the cream cheese and sugar, blend the crushed vanilla wafers with the melted butter.  Press the mixture into the bottom of the loaf pan before going half way up the sides with the remaining mixture.  Slowly and gently pour the raspberry cream cheese mixture into the bottom of the loaf pan.  Smooth out the top then add the strawberry mixtures.  Take the whole vanilla wafers and press them along the side of the pan, between the wax paper and the strawberry mixture.  Use the remaining wafers to line the top.
  4. Fold the excess wax paper over the top of the loaf pan and use pie weights to keep the wax paper pressed down.  Place into the freezer and keep in there for at least 6hrs.  Remove to refrigerator to thaw for 2hrs before serving.  The terrine can remain in the fridge for up to three days however it won’t last that long.

Other fruits can easily be substituted based on taste and what is available in your market.  If using moist fruits such as watermelon, pineapples, or peaches leave out the extract otherwise the mixture won’t keep its shape as well.

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