Berries On A Cloud Recipe 46

CHERRY-BERRIES ON A CLOUD

Steps:

• Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
• Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
• In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
• In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

CHERRY BERRIES ON A CLOUD

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

BERRIES IN A CLOUD

Steps:

• Spoon 1/4 cup of the whipped topping into each of eight dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish.
• Fill evenly with berries just before serving. Store leftover desserts in refrigerator.

BERRIES ON A CLOUD RECIPE - (4.6/5)

Steps:

• 1. Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly. 2. Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours). 3. Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve. 4. At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue. 5. Cover and refrigerate for at least 4 hours or up to overnight. 6. When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

BERRIES ON A CLOUD

Steps:

• In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not underbeat).
• Spread evenly in a greased 13x9x2-in. baking pan.
• Bake at 275°F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
• Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours.
• Cut into 16 pieces.
• Combine topping ingredients; spoon 1/4 cup over each serving.

BERRIES ON A CLOUD DESSERT

Steps:

• Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly.
• Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours).
• Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve.
• At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue.
• Cover and refrigerate for at least 4 hours or up to overnight.
• When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

BERRIES ON A CLOUD

Steps:

• Combine strawberries, sugar, brandy, orange liqueur.
• Toast cake slices under broiler.
• Top cake slices with berries and whipped topping.

CHERRY BERRIES ON A CLOUD

Steps:

• Beat cream cheese and 1/2 cup sugar together in a bowl. Stir marshmallows, whipped topping, and vanilla through the cream cheese mixture. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg whites with cream of tartar in a large bowl; add 1 cup sugar in small amounts into the egg white mixture and keep beating until very stiff. Draw a large circle onto a piece of brown paper or parchment. Fill in the circle with the meringue mixture building up the sides.
• Draw a large circle onto a sheet parchment paper. Fill the circle with the egg white mixture building up the sides to form a large cylinder.
• Bake in preheated oven for 1 hour. Turn heat off and let meringue cool undisturbed in the oven without ever opening the oven door for 1 hour more.
• Stir cherry pie filling, strawberries, and lemon juice together in a bowl.
• Gently spread cream cheese mixture over the top of the meringue; top with cherry pie filling mixture.

CHERRIES ON A CLOUD

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place meringue on a serving platter; fill with cream cheese mixture and top with pie filling.

CHERRY BERRIES ON A CLOUD

Steps:

• In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
• Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

CHERRY-BERRIES ON A CLOUD

Steps:

• 1. Heat oven to 275°. Butter rectangular pan, 13 X 9 X 2 inches.2. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy. Beat in 1 1/2 cups sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat. (See page 190.) Spread in pan.3. Bake 1 1/2 hours. Turn off oven leave meringue in oven with door closed at least 2 hours.4. Beat whipping cream in chilled large bowl on high speed until soft peaks form.5. Beat cream cheese, 1/2 cup sugar and the vanilla until blended. Gently fold cream cheese mixture and marshmallows into whipped cream. Spread over meringue. Cover and refrigerate at least 12 hours. Cut into serving pieces top with Cherry-Berries Topping. Store covered in refrigerator.Cherry-Berries Topping2 cups sliced strawberries or 1 bag (16 ounces) frozen strawberries, thawed and drained1 can (21 ounces) cherry pie filling2 teaspoons lemon juiceMix all ingredients.NUTRITION FACTS: 1 Serving Calories 310 (Calories from Fat 125) Fat 14g (Saturated 9g) Cholesterol 45mg Sodium 110mg Carbohydrate 44g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 10% Vitamin C 22% Calcium 4% Iron 2% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHERRY-BERRIES ON A CLOUD

Steps:

• 1. Prepare and bake Pastry Crust.2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until smooth. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream and marshmallows into cream cheese mixture spread over crust.3. Cover and refrigerate at least 8 hours but no longer than 48 hours.4. Mix pie filling, lemon juice, strawberries and peaches. Cut dessert into serving pieces serve with fruit mixture. Cover and refrigerate any remaining dessert.PASTRY CRUST1. Heat oven to 400°.2. Beat all ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy.3. Spread in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 12 to 15 minutes or until edges are golden brown. Cool completely. (For quickcooling, place in freezer 10 to 15 minutes.)1 SERVING: Calories 650 (Calories from Fat 370) Fat 41g (Saturated 19g) Cholesterol 80mg Sodium 310mg Carbohydrates 67g (Dietary Fiber 2g) Protein 5g.