Kardea’s No-Bake Raspberry Pretzel Cups look fancy but they’re so easy to whip up!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3Q1WT8m
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
No-Bake Raspberry Pretzel Cups
RECIPE COURTESY OF KARDEA BROWN
Total: 25 min
Active: 25 min
Yield: 4 servings
2 cups salted pretzel twists, plus more for serving
4 tablespoons salted butter, melted
1/4 cup firmly packed light brown sugar
One and a half 8-ounce packages cream cheese, at room temperature
3 tablespoons heavy cream, or more to taste
1 cup confectioners’ sugar
2 teaspoons lemon zest plus 2 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups fresh raspberries, coarsely chopped, plus more whole raspberries for garnish
1 tablespoon granulated sugar
Sweetened whipped cream, for serving
Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.
Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners’ sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.
Stir together the chopped raspberries and granulated sugar in a medium bowl.
Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#KardeaBrown #DeliciousMissBrown #FoodNetwork #NoBakeRaspberryPretzelCup