Love sweets? You’re going to want to DEVOUR this one, especially if you’re still celebrating the July 4th holiday this weekend!
In our kitchen today, Hattie McDaniel, Executive Pastry Chef, Croûte Baking Co., makes a no-bake cheesecake with a “crunch berry” crust, strawberry gel, mulberry jam, and gold phyllo.
To learn more, visit www.crgdining.com.
SEGMENT IS SPONSORED BY CUNNINGHAM RESTAURANT GROUP