FROZEN STRAWBERRY DESSERT
My grandpa gave me many of my grandmother's and great-grandmother's recipes, including this frozen strawberry dessert, along with many wonderful stories about them. -Kate Murphy, Union Bay, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.
Nutrition Facts : Calories 368 calories, Fat 22g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 94mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.
25 BEST WAYS TO USE FROZEN STRAWBERRIES
These frozen strawberry recipes go beyond milkshakes and smoothies! From cobbler to scones to cheesecake, wait until you see how versatile frozen strawberries can be!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a strawberry recipe in 30 minutes or less!
Nutrition Facts :
FROZEN STRAWBERRY PIE
This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It's like a distant cousin of the key lime pie and this one is frozen so it doesn't need the ice cream or even whipped cream to go with it.
Provided by Alex Guarnaschelli
Categories dessert
Time 7h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
- For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
- In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
- To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
- For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.
FRESH HOMEMADE STRAWBERRY CRISP
This fresh tasting Strawberry Crisp is quick to toss together and uses fresh or frozen strawberries. A simple, easy to prepare summer dessert that can be enjoyed all year round!
Provided by Janelle
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F
- Spray an 9 x 9 inch square pan with non-stick cooking spray.
- In a bowl toss strawberries, 1/4 cup sugar and cornstarch.
- Place berries into prepared pan.
- In a separate bowl, mix flour, oats, 1/3 cup white sugar, brown sugar, cinnamon and salt.
- Add melted butter and mix well.
- Pour oatmeal mixture on top of berries.
- Bake for 35 minutes or until topping is golden and berries are bubbly.
- Serve immediately with a scoop of vanilla ice cream!
Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 240 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
FROZEN STRAWBERRY SOUFFLE
Whipped cream and strawberry puree crowned with whole berries and a circlet of chopped pistachios and served with raspberry sauce- what's not to love? A special dessert for any special occasion! Originally from a May 1978 issue of Bon Apetit featuring strawberries.
Provided by Leslie in Texas
Categories Frozen Desserts
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl beat egg yolks until thick and lemon colored.
- Add 1 cup sugar and beat until disolved.
- Stir in 1/2 cup strawberry puree.
- Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool.
- Add Grand Marnier, a little at a time,until thoroughly blended.
- Combine 1 cup sugar and orange juice in a 1-quart saucepan.
- Cook, uncovered,over medium-low heat, stirring until disolved.
- Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees).
- While orange juice and sugar are cooking, beat egg whites until soft peaks form.
- Very slowly pour in hot orange syrup, beating until stiff peaks form.
- Whip cream and fold into yolk mixture.
- Fold in remaining strawberry puree.
- Gently but thoroughly fold in meringue.
- Spoon into oiled and collared 1 1/2 quart souffle dish.
- Freeze about 1 1/2 to 2 hours.
- When firm, carefully wrap in freezer paper, securing edges with masking tape.
- To serve, remove collar and press chopped pistachios around sides of souffle.
- Whip cream and use to garnish top.
- Decorate with strawberries and serve with raspberry sauce.
- Raspberry Sauce:.
- Combine the thawed raspberries and the Grand Marnier and blend well.
Nutrition Facts : Calories 454.9, Fat 24.7, SaturatedFat 14.5, Cholesterol 187.3, Sodium 58.6, Carbohydrate 56.3, Fiber 3.6, Sugar 50.7, Protein 5.1
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