Nutcracker of Love Dessert

"Nutcracker of Love"
& Chef Robert Lewis

Join Chef Robert Lewis before the December 12th evening performance from 6:30 - 7:30pm to sample the sweetest creation on earth. Chef Robert was inspired by the pink, white and rose colored flower costumes of The Nutcracker to dream up a dessert just in time for the holidays. Purchase one of his cookbooks and he will donate $5.00 to our educational outreach program Dance for Life.

Nutcracker of Love Dessert

8 oz of fat free non-dairy whipped topping


1-ounce packet of sugar free, fat free vanilla pudding

8 slices of Hill and Valley Sliced Strawberry Crème Cake


9 large fresh strawberries, sliced


Sugar free chocolate sauce

Whipped cream

Dark chocolate shavings

Fresh mint

Martini glasses (4)

The sauce-

1/2 package of frozen strawberries thawed


1 t almond extract

1 t of Splenda granulated sweetener

Let’s put it all together:

1. Place the thawed berries, Splenda, and almond extract in a blender and puree until smooth; about 20 seconds. Set aside.

2. Mix the vanilla pudding and the whipped topping. Fold in the pureed strawberry sauce to make strawberry cream mixture.

3. Slice the fresh strawberries.

4. Dice slices of Hill and Valley Sliced Strawberry Crème Cake into 1” cubes.

Just minutes before serving:

5. Drizzle ribbons of chocolate sauce on the inside of the glass.

6. Alternate layers of cake, strawberry cream, and sliced fruit in the glass.

7. Garnish with a dollop of whipped cream, chocolate shavings, a fresh raspberry, and fresh mint.

Makes dessert for 4.