Who says shot glasses only contain alcohol?
These mini layered indulgences are your favorite dessert- but LESS of it. That means you can eat it without guilt or, if you're like me and unburdened by the guilt you SHOULD feel, save room for multiple flavors!
You can make these as SIMPLE or as GOURMET as you wish.
You're not even limited to desserts- you could also do savory versions if you wish. Try a yummy vegetable dip recipe so you can serve up each guest with their own mini-veggie tray without the 'double dipping' concerns of a central vat of dip.
It's all about presentation you know!
Some recipes to help get you started:
Oreo cookies & cream cheesecake:
1 package of reduced fat cream cheese, softened
1/2 c condensed milk
25 Oreo (or similar) cookies
Blend or processor Oreos until coarse powder. Set aside 2tbsp and save rest for "crust"
In a large bowl, beat softened cream cheese until light & fluffy.
Add condensed milk and 2 tbsp of ground Oreos and mix until completely combined.
Assemble your shots by adding about 1 tsp of Oreo cookie crust to the bottom of each shot glass, followed by about 1 tbsp of cookies & cream cheesecake.
Alternate the layers until you get to the top of each shot glass and top with a few cookie crumbs.
Chill for at least 1hr before serving
Thai-Style Sticky Rice & Mango:
1 cup freshly cooked short-grain rice (Arborio Risotto, Thai sticky rice or sushi rice are all good choices)
1-2 fresh mangos
40mls coconut milk
1/2 tsp salt
Fresh basil or mint leaves for garnish
8-10 shot glasses
Heat coconut milk in a medium saucepan over medium-low heat, stirring constantly to avoid curdling.
Bring to a low simmer, then add the sugar and salt and whisk together until combined.
Remove from heat.
Pour about 3/4 of the sweetened coconut milk onto the warm rice.
Allow to sit for 10 minutes or until the rice has completely absorbed the coconut milk.
Peel and chop mango into 1/2" pieces.
Assemble your dessert shots by putting about 1 tbsp of sweetened sticky rice into each shot glass. Layer a generous amount of mango chunks on top, then add more sticky rice. Top each shot with a small amount of the remaining coconut milk. Garnish with a couple extra pieces of mango and a basil or mint leaf.
Key Lime Pie:
3 egg yolks
1 1/4 cups sugar
1/4 tsp Salt
1/3 cup cornstarch
2 cups water
2 Tablespoons butter
1/3 cup lime juice
1 Tablespoon grated lime peel
6-8 drops green food coloring (or 6 drops yellow and 2 drops blue)
3 egg whites, room temperature
pinch of salt
4 Tbsp sugar
Crushed biscuits to make pie ‘crust’
Beat egg yolks & set aside.
Combine sugar, salt and cornstarch in a medium saucepan.
Gradually add water and stir well with a whisk.
Bring to a boil, stirring constantly, and boil for 2 minutes.
Remove from heat.
Add a quarter of the mixture to the egg yolks & stir briskly to prevent eggs from cooking.
Return it to the hot mixture, and add butter and lime juice; stir well.
Return saucepan to stove and boil for 2 minutes.
Remove from heat and add lime peel and food coloring.
Pour into pie shell.
Place egg whites, cream of tartar & salt in a medium bowl & beat until foamy.
Beat in 1/4 cup sugar and continue to beat till the sugar dissolves & meringue is stiff.
Cover pie filling with meringue, spreading it to the crust.
Bake at 350 degrees F for about 12 minutes, or till very lightly browned.
Let cool thoroughly, then garnish with whipped cream and a thin slice of lime.
Go on, I know you want too…
Send us pictures or your dessert shots and we will feature them on Dindindies!
Oreo Cookies & Cream Cheesecake recipe by: PoorGirlEatsWell
Thai-Style Sticky Rice & Mango recipe by: PoorGirlEatsWell
Key Lime Pie recipe by: Creative Chaos