Hazelnut Chocolate Mousse Tart

Ingredients

CRUST AND SPREAD

1/2 cup raw, skin-on hazelnuts*
6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers
6 tablespoons butter, melted 
Chocolate Hazelnut Spread
MOUSSE AND TOPPING
6 ounces bittersweet chocolate, roughly chopped
2 tablespoons sugar 
2 large eggs, separated; or use pasteurized egg whites* for both whites and yolks
1/2 cup whipping cream
2 tablespoons hazelnut liqueur such as Frangelico
1/2 cup very roughly chopped roasted hazelnuts*

 

Preparation

1. Preheat oven to 350°. Make crust: Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins. Reduce oven temperature to 325°.
2. Whirl cookies and hazelnuts in a food processor until finely ground. Add butter and whirl until crumbs start to clump together. Press crumbs over bottom and up sides of a 9 1/2-in. tart pan with a removable rim.
3. Bake until crust is set, about 10 minutes. Let cool completely. Spread chocolate-hazelnut spread over crust. Chill until spread is firm, about 30 minutes.
4. Make mousse: Melt chocolate, sugar, and 2 tbsp. water in a small saucepan over low heat until smooth, stirring frequently, about 10 minutes. Set aside.
5. Beat eggs whites in a medium bowl using a mixer until they hold stiff peaks. Beat cream in another bowl until stiff. Stir yolks and liqueur into chocolate mixture.
6. Fold chocolate mixture gently into egg whites, then fold in cream until no streaks remain. Pour mousse into crust and spread evenly (if using pasteurized egg whites, chill 20 minutes at this point). Sprinkle with chopped hazelnuts and chill until mousse is firm at least 3 hours and up to 2 days. Remove rim from pan and cut into wedges.
*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com. This dessert contains raw eggs. You can substitute pasteurized egg whites for both the fresh yolks and whites if you are concerned about eating raw eggs; follow the manufacturer's conversion amounts.
Note: Nutritional analysis is per slice.

                                             Source : myrecipes.com

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Chocolate Hazelnut Spread

Ingredients

1 cup raw, skin-on hazelnuts*
4 ounces semisweet chocolate
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon vegetable oil 
A few pinches kosher salt

 

Preparation

1. Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.
2. Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.
3. Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
*Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com.

Note: Nutritional analysis is per Tbsp.

                                           Source : myrecipes.com

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Devil's Food Cupcakes with Marshmallow Filling

Ingredients

3/4 cup (3/8 lb.) butter, at room temperature 
1 1/2 cups sugar 
2 large eggs
2 cups all-purpose flour 
1/2 cup Dutch-process unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk 
1 jar (7 oz.) marshmallow cream
Chocolate Cream Cheese Frosting

 

Preparation

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.

                                                             Source : myrecipes.com

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Chicken Cordon Bleu

Ingredients

1/4 cup fat-free, less-sodium chicken broth 
5 teaspoons butter, melted 
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves 
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese 
Cooking spray 

 

Preparation

1. Preheat oven to 350°.
2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

                                                                  Source : myrecipes.com

 

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Basic Breading Mix for Fried Foods

Ingredients

1/2 cup brown rice flour
1/2 cup cornmeal (such as Bob's Red Mill) 
1 teaspoon dried parsley
1/2 teaspoon fine sea salt
1/2 teaspoon sugar 
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper

 

Preparation

Combine 1/2 cup brown rice flour, 1/2 cup cornmeal (such as Bob's Red Mill), 1 teaspoon dried parsley, 1/2 teaspoon fine sea salt, 1/2 teaspoon sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon celery salt, 1/4 teaspoon paprika, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk.
Nutritional analysis is for 1 cup of breading mix.

Note: Keep this flavorful Basic Breading Mix for Fried Foods on hand in your pantry, and you'll always be ready to quickly fry up meats or vegetables for a tasty treat. Remember, any mix that touches raw meat, poultry, or fish has to be discarded, so transfer the amount you need to a plate or shallow bowl so you don't contaminate the remaining mix.
                                              Source : myrecipes.com

 

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Chicken-Fried Steak with Soy Milk Gravy

Ingredients

1 cup Basic Breading Mix for Fried Foods
2 cups plain soy milk, divided
2 large eggs 
4 (4-ounce) cubed steaks 
Cooking spray
2 tablespoons canola oil, divided
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons chopped fresh parsley

 

Preparation

1. Place Basic Breading Mix for Fried Foods in a shallow bowl. Combine 1/2 cup soy milk and eggs in a separate shallow bowl, stirring with a whisk. Dredge steaks in breading mix. Dip in egg mixture; dredge again in breading mix.
2. Coat a large skillet with cooking spray. Add 1 tablespoon oil; place over medium-high heat until hot. Fry 2 steaks in hot oil 4 minutes on each side or until golden brown. Transfer steaks to a platter. Repeat procedure with remaining 1 tablespoon oil and remaining 2 steaks, reserving drippings in pan.
3. Combine remaining 1 1/2 cups soy milk, cornstarch, salt, and pepper in a 2-cup glass measure, stirring with a whisk until smooth. Stir milk mixture into drippings in pan. Bring to a boil over medium-high heat; cook, stirring constantly, 1 minute or until thickened. Spoon gravy over steaks. Sprinkle evenly with parsley.

                                                Source : myrecipes.com

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Garlic Fries

Ingredients

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips 
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter 
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese 

Preparation

Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

                                                              Source : myrecipes.com

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Atsa Spicy Pizza Sausage

Ingredients

1 pound ground turkey
1 pound ground pork 
1/2 cup dry red wine 
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese 
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

 

Preparation

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.
                                Source : myrecipes.com

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Sloppy Joes

Ingredients

3/4 cup chopped onion 
1/2 cup chopped green bell pepper 
3/4 pound ground round 
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar 
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

 

Preparation

Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.
                                                         Source : myrecipes.com

 

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Orange-Flower Pavlovas with Strawberries

Ingredients

Meringues
2 large egg whites, room temperature
8 tablespoon(s) sugar, divided 
3/4 teaspoon(s) cornstarch
1/4 teaspoon(s) white balsamic vinegar
1/8 teaspoon(s) orange-flower water

Strawberry Coulis
1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
1 tablespoon(s) sugar 
1/8 teaspoon(s) orange-flower water

Strawberries and Whipped Cream
1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
1 tablespoon(s) plus 1 teaspoon sugar 
1/8 teaspoon(s) orange-flower water
3/4 cup(s) chilled heavy whipping cream
1 teaspoon(s) vanilla extract

Preparation

Meringues
Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.
Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.
Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Strawberry Coulis
Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.

Strawberries and Whipped Cream
Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.
Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.
Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture. 

                                                     Source : myrecipes.com

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Old-Fashioned Strawberry Shortcakes

Ingredients

3 1/2 cups halved strawberries, divided 
1/3 cup sugar 
1/3 cup orange juice 
2 teaspoons vanilla extract
1 teaspoon lemon juice 
1 1/4 cups all-purpose flour 
3 tablespoons sugar 
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray 
6 tablespoons frozen reduced-calorie whipped topping, thawed 
Whole strawberries (optional) 

 

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

                                                            Source : myrecipes.com

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Strawberry-Raspberry Soda

Ingredients

1 cup firm strawberry-sour cream ice cream 
1/3 cup sliced strawberries (1/4 in. thick) 
2 teaspoons sugar 
2 teaspoons raspberry vinegar
3/4 cup chilled club soda

Preparation

In a tall glass (at least 16 oz.), layer scoops of ice cream and strawberries. In a 1-cup measure, mix sugar and raspberry vinegar until sugar is dissolved. Add chilled club soda. Pour mixture over ice cream in glass. Serve with a spoon and straw.
                                                      Source : myrecipes.com

 

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Double Strawberry-Banana Shake

Ingredients

2 cups strawberries, sliced and frozen 
2 large ripe bananas, sliced and frozen
1 pint strawberry ice cream
2 cups milk 
1 teaspoon vanilla extract

Preparation

Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.
Light Double Strawberry-Banana Shake: Substitute fat-free frozen strawberry yogurt and fat-free milk. Proceed with recipe as directed.
                                                Source : myrecipes.com

 

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Strawberry-Sugar Biscuit Trifle

Ingredients

Sugar Biscuits
6 tablespoons orange liqueur or orange juice, divided 
2 1/2 pounds strawberries, halved 
Trifle Custard
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons powdered sugar
Garnishes: strawberries, mint leaves

 

Preparation

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.
Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

                                                 Source : myrecipes.com

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Strawberry Waffle Sundaes

Ingredients

1/2 cup confectioners' sugar
1 (1 lb.) package frozen strawberries, slightly thawed
2 tablespoons lemon juice 
4 (4-inch) frozen waffles (1 1/2 oz. each) 
1 pint vanilla ice cream 

Preparation

Combine confectioners' sugar, strawberries and lemon juice in bowl of a food processor or blender. Process until chunky. (This will yield about 2 cups strawberry sauce.)
Toast waffles according to package directions. Let waffles cool slightly and cut each into quarters.
Place a scoop of ice cream in center of a bowl or plate. Spoon a small amount of strawberry sauce over and around ice cream. Stick 4 waffle wedges into each serving of ice cream. Top with dollops of whipped cream or other whipped topping, if desired. Serve with remaining strawberry sauce.

 

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Fresh Strawberry Cake

Ingredients

1 (10-ounce) package frozen reduced-calorie strawberries in syrup, thawed
1 (18.25-ounce) package white cake mix (such as Duncan Hines)
1 (3-ounce) package strawberry gelatin
1 1/4 cups water
1/4 cup vegetable oil
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Cooking spray 
1 (8-ounce) container frozen fat-free whipped topping, thawed 
1 quart fresh strawberries, sliced 
2 tablespoons sliced natural almonds, toasted

Preparation

Preheat oven to 350°.
Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.
Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350° for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.
Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly. Sprinkle almonds over cake.

                                                    Source : myrecipes.com

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Strawberry-Kiwi Freeze

Ingredients

1 cup sugar 
1 cup water
2 teaspoons fresh lime juice 
4 cups strawberries 
1 1/2 cups cubed peeled kiwifruit (about 4 kiwifruit)

Preparation

1. Combine sugar and water in a medium saucepan. Bring to a boil over high heat; cook 1 minute. Remove from heat; cool 1 hour. Stir in lime juice; set syrup aside.
2. Place strawberries in a food processor; process until smooth. Stir in half of syrup. Pour strawberry mixture into an 8-inch square glass dish. Rinse processor bowl; wipe dry. Add kiwifruit; process until smooth. Stir in remaining syrup.
3. Use a measuring cup to drizzle kiwi mixture in a swirl pattern over the strawberry mixture. Cover and freeze 8 hours.
Shortcut Kitchen Tip

To easily create a swirl pattern, pour the red strawberry mixture into an 8-inch square glass dish. Then scoop the green kiwi mixture into a measuring cup, and slowly drizzle it in a swirl pattern over the strawberry mixture.

                               Source : myrecipes.com

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Ice Cream with Strawberry Sauce

Ingredients

2 1/2 cups sliced strawberries 
2 tablespoons sugar 
3 3/4 cups light vanilla or strawberry ice cream or frozen yogurt

Preparation

Toss sliced strawberries with sugar in a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring once or twice until berries soften slightly. Let cool for 5 minutes. Scoop 3/4 cup light vanilla or strawberry ice cream or frozen yogurt into each of 5 bowls. Top with strawberry sauce.
Stay lean: "Light" ice cream means the product contains no more than 225 calories and 6 grams of fat per 3/4 cup.
                                    Source : myrecipes.com

 

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Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes

Ingredients

Cupcakes
1 1/2 cups flour 
1 cup sugar 
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

Frosting & finishing
2/3 cup nonhydrogenated vegetable shortening
2 2/3 cups plus 1 tbsp. sifted powdered sugar
2 teaspoons vanilla extract
About 4 tbsp. nondairy milk, such as soy, almond, or rice
1 1/2 cups sliced strawberries 

 

Preparation

1. Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
2. Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar, and vanilla. Pour wet mixture into dry mixture and whisk until just combined.
3. Divide batter among cupcake cups. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cupcakes cool completely in pan.
4. Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.
5. Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each cupcake and cover with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp. powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.

Note: Nutritional analysis is per cupcake.

                                                      Source : myrecipes.com

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Lemon-Strawberry Trifle

Ingredients

Sauce:
4 cups fresh strawberries 
2 tablespoons lemon juice
1/4 cup sugar 

Filling:
1 11-oz. jar lemon curd
1 cup heavy cream
3/4 cup plain Greek yogurt (not nonfat) 
1/4 cup sugar 

Trifle:
1 16-oz. loaf pound cake, store-bought or homemade
1/3 cup seedless strawberry jam

1 cup heavy cream

 

 

Preparation

1. Make sauce: Hull and slice berries. Mix 1 cup berries with lemon juice and 2 Tbsp. sugar in a large bowl. Using a fork, mash berries into a chunky pulp. Combine another 1 cup berries and 2 Tbsp. sugar in a small saucepan over medium heat. Cook, stirring, until the berries start to give off liquid, about 2 minutes. Increase heat to medium-high and cook, stirring often, until mixture is thick and pulpy, about 5 minutes longer. Stir cooked berries into mashed berries. Cool slightly.
2. Make filling: Put lemon curd in a large bowl. In a separate bowl, beat cream, yogurt and sugar with an electric mixer until stiff peaks form. Stir about a quarter of whipped cream mixture into lemon curd, then gently fold in remaining cream mixture.
3. Assemble trifle: Trim and discard both ends of cake. Cut cake crosswise into approximately 1/3-inch-thick slices. Spread each slice thinly with jam. Pour 1/2 cup lemon filling in bottom of a 14-cup trifle bowl or other large glass bowl. Spread evenly. Top with cake slices, jam sides up, trimming cake slices as necessary to make a flat layer. Pour about 1/2 cup strawberry sauce over, distributing fruit as evenly as possible over cake layer. Spread 1/3 of remaining sliced berries over sauce. Build two more layers with remaining filling, cake, sauce and sliced strawberries, arranging layers so they're even and visible through the bowl. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4. Just before serving, whip 1 cup cream with an electric mixer until medium-firm peaks form. Spread whipped cream decoratively on top of trifle. Spoon into individual dessert bowls and serve immediately.

                                  Source : myrecipes.com

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Strawberry Curd

Ingredients

4 cups sliced fresh strawberries 
1/2 cup sugar 
2 tablespoons cornstarch
1/4 cup fresh lime juice 
3 large eggs
2 large egg yolks
3 tablespoons butter

 

 

Preparation

Process strawberries in a blender or food processor until smooth, stopping to scrape down sides as needed. Press strawberries through a large wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp and seeds. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in strawberry puree and fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 8 hours. Serve with hot biscuits, Strawberry-Lemonade Muffins, or use as a filling for tart shells.

                                                        Source : myrecipes.com

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Strawberry-Pretzel Icebox Pie

Ingredients

2 cups finely crushed pretzel sticks 
3/4 cup butter, melted
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries 
1 (14-oz.) can sweetened condensed milk
1/2 (8-oz.) package cream cheese, softened 
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups whipping cream, divided
1/3 cup granulated sugar 

Preparation

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.
4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.
5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

                                             Source : myrecipes.com

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Fresh Strawberry Pie

Ingredients

Crust:
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, melted
2 tablespoons sugar 
1 teaspoon grated orange rind 
Cooking spray 

Filling:
2 cups ripe strawberries 
1/2 cup water
2/3 cup sugar 
2 tablespoons cornstarch
1 tablespoon fresh lemon juice 
6 cups small ripe strawberries 
1/2 cup frozen reduced-calorie whipped topping, thawed and divided 

Preparation

1. Preheat oven to 350°.
2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

                                                                   Source : myrecipes.com

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