Festival Fete presents Roswitha Wilner as our featured Garden City Center Art Festival artist of the day! Thirteen years ago, Roswitha, her husband and two sons, Lukas and Manuel, moved to Portsmouth, Rhode Island from Germany. She and her family quickly fell in love with Rhode Island's people, beaches and wonderful seafood (she would have never thought that a soup made with clams, potato’s, cream and lots of garlic would be so yummy!).
While Roswitha and her family still speak German at home, it often turns into something they call "Denglish" (beginning to speak in German and incorporating English terms or switching over into the English language altogether without even realizing it!). She still cooks mostly German dishes AND her favorite is a recipe for a German summer dessert, Raspberry Bavarian Pie, that can even be enjoyed by diabetics! (CHECK OUT ROSWITHA'S RECIPE AT THE BOTTOM OF THIS POST!)
BUT right now, it's time to shift focus to Roswitha's beautiful jewelry! Roswitha has always had a passion for pretty paper and jewelry. Five years ago she discovered a way to put the two together: decoupage, the art of cutting and pasting cutouts to simulate a painting on a wood, metal or glass surface. The idea of a new, very unique jewelry style was born for Roswitha. She combines her hand decorated beads with glass beads, pearls or semiprecious stones to compliment them.
Roswitha is very excited to be part of the Garden City Center Art Festival on June 11, 2011 and she is always very pleased when someone finds that one of her pieces is "made just for her".
Roswitha sells her jewelry at various art shows, in selected stores and on her website at www.RPSJewelryCreations.com.
Definitely visit Roswitha's website and check out her beautiful decoupage jewelry!
And remember to come out and SUPPORT Roswitha and your other local artists by attending the Garden City Center Art Festival on June 11, 2011!
ALSO, don't forget to "like" our Festival Fete Facebook Page!
Have a great day!
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Raspberry Bavarian Pie
Filling
1 package (4-serving size)
sugar-free raspberry gelatin mix
½ cup boiling water
1½ cups nonfat ricotta cheese
3 tablespoons sugar, divided
1 teaspoon vanilla extract
1 cup fresh or frozen (thawed) raspberries
1½ cups light whipped topping
1. Place the gelatin mix in a small heatproof bowl, and pour the boiling water over the mix. Stir until the gelatin is completely dissolved. Chill the mixture for about 25 minutes, or until it is very thick but not yet solid.
2. Place the ricotta, 2 tablespoons of the sugar, and the vanilla extract in a food processor, and process until smooth. Set aside, leaving the mixture in the processor.
3. Place the raspberries and the remaining tablespoon of sugar in a small bowl, and mash with a fork. Set aside.
4. Add the cooled gelatin mixture to the ricotta mixture, and process just until well mixed. Transfer the ricotta mixture to a large bowl, and gently fold in first the raspberries, and then the whipped topping.
5. Spoon the mixture into the pie shell, mounding the top slightly, Chill the pie for several hours, or until firm, before cutting into wedges and serving. Serve chilled.
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