Shavuot — Time for sweet and light dairy treats

By Alyce Baker

Seven weeks after Passover, the holiday of Shavuot shows up on our calendar. Historically it reminds us of Moses receiving the 10 Commandments. Scholars have presented various reasons for why we celebrate this holiday by consuming dairy products. Some say we eat dairy to symbolize the “land flowing with milk and honey” (Exodus 3:8) promised to the Israelites. Regardless, it is an opportunity to try out some sweet and light dairy meals.



(serves 10-12) freezes well


½ cup butter at room temperature
¼ cup sugar
2 eggs
¾ cup milk
1 ¼ cups flour
1 tsp. Baking powder
Dash of salt

Grease a 9 x 5 loaf pan and preheat oven to 350 degrees.

In a processor, cream butter and sugar. Add the remaining ingredients and process till smooth. Set aside.


2 8-ounce pkg of light cream cheese
1 lb of dry cottage cheese (I prefer Western brand)
2 eggs
4 Tbsp sugar
1 Tbsp lemon juice + zest of ½ lemon
Dash of salt

Process filling ingredients till smooth

In greased pan spread half the batter. Cover with the filling.

Finally pour remaining batter over and spread evenly.

Bake for 45 minutes.

Serve accompanied by sour cream and strawberries.



Preheat oven to 375 degrees.

Grease an 8-inch square pan.


1 cup graham cracker crumbs
4 Tbsp melted butter
2 Tbsp brown sugar


2 eggs
½ cup sugar
1 8 -ounce + 1 4-ounce package of light cream cheese
Zest of a lemon
½ tsp vanilla


1 ½ cups 5% sour cream
2 Tbsp sugar
½ tsp vanilla
¼ tsp cinnamon

Mix base ingredients together and pat into bottom of greased pan.

In a processor mix eggs and sugar. Then add cream cheese lemon and vanilla. Process 20 seconds. Pour over base and bake around 25 minutes. Remove and cool.

Combine the ingredients for the topping except the cinnamon and spread over the cooled filling. Sprinkle with cinnamon.

Bake for 7 minutes at 400 degrees.

Refrigerate and serve.


ICE CREAM CAKE (serves 12)

This is a family favourite – for birthdays and year-round. Pareve ice cream can substitute for those who dairy intolerant or wishing to serve it at a meat meal.

3 cups Rice Krispie cereal
½ cup melted butter or margarine
3 squares semi-sweet chocolate

Melt chocolate and butter and combine with cereal. Press into bottom and sides of a greased 10-inch springform pan. Place in freezer for 15 minutes.

Spread any three favourite flavours of softened ice cream in layers in pan.

Cover with whipped cream that has been combined with 2 Tbsp of cocoa. (You can also use Cool Whip)

I like to decorate the top with Smarties or your favourite chocolate bar chopped up.