Martha Stewart and Triscuits are partnering to host a Triscuit Summer Snackoff Contest, which is currently running. Last week, entries had to use Triscuits and berries, so I came up with a simple and sweet bite that serves well as a snack or dessert for the summer.
I checked out the gallery on the contest site and everyone is using raspberries, strawberries and blueberries because it’s in season, of course. Everyone is slicing and mounding the berries atop the Triscuits, so I thought, how can I be different? I stuck the blueberry into the hole of the raspberry! Lindsay, my daughter, said it looks like an eyeball. I guess I could have called my entry Raspberry Eyeballs on a Triscuit, but that’s creepy.
Anyway, this is my first week’s entry. Check out the site and enter too. But no eyeballs…think of something different. Be creative, have fun! You might win.
- 12 Original Triscuit crackers
- about ¼ cup melted dipping chocolate
- ¼ cup cream cheese
- ¼ cup powdered sugar
- 12 raspberries
- 12 blueberries
- 12 mint leaves
Melt the dipping chocolates per package directions. Dip and coat half of the Triscuit diagonally. Set on wax paper to harden. You can also put it in the fridge for a couple of minutes.
Blend the cream cheese and powdered sugar until smooth. Put about a teaspoon onto the middle of the Triscuit.
Place a blueberry into the hole of the raspberry. Put raspberry on top of the cream cheese mixture and tuck a small mint leaf onto the side for garnish.