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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Strawberry Pancake Roll-ups

Ingredients

1 1/2 quarts fresh strawberries, rinsed and hulled 
6 tablespoons sugar 
2 tablespoons lemon juice 
8 ounces cream cheese, at room temperature 
1 1/2 cups all-purpose flour 
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup milk 
Salad oil 

 

Preparation

1. Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining 1 quart strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. Whisk 1/4 cup sugar and the lemon juice into strawberry purée.
2. In the blender or food processor (no need to rinse), whirl cream cheese and 1/2 cup of the strawberry purée until blended and smooth.
3. In a bowl, mix flour, baking soda, salt, and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk, and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened.
4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Coat pan with more oil as necessary to pan to cook remaining pancakes.
5. Spread each pancake with about 2 tablespoons cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries, and drizzle with a little strawberry purée; serve with remaining purée to add to taste.       

                                                              Source : myrecipes.com

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