No Bake Strawberry Couscous Cake Recipes

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NO-BAKE STRAWBERRY COUSCOUS CAKE



No-Bake Strawberry Couscous Cake image

This recipe was featured in our February/March 2010 newsletter. It was submitted by guest author Mary Olivar, Healthy Eating Specialist for the Whole Foods Market flagship store. She says that this appealing easy no-bake cake rivals strawberry shortcake.

Provided by Vegetarian Network

Categories     Dessert

Time 1h30m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 11

1 cup couscous
1 1/2 cups vanilla soymilk (original recipe called for almond amasake)
1/2 cup water
1/4 cup apple juice
1 pinch sea salt
1 teaspoon vanilla extract
1 cup halved strawberry
2/3 cup apple juice
1 tablespoon kudzu (heaping)
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract

Steps:

  • Cake:.
  • In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
  • Topping:.
  • Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.

EASY NO-BAKE STRAWBERRY ICE CREAM CAKE



Easy No-Bake Strawberry Ice Cream Cake image

It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 5

1 (10 inch) prepared angel food cake
2 pints strawberry ice cream
1 (8 ounce) container thawed frozen whipped topping
6 large fresh strawberries, sliced
1 sprig fresh mint, leaves picked

Steps:

  • Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
  • Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
  • Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 36.8 g, Cholesterol 29.7 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 368.5 mg, Sugar 8.2 g

NO BAKE STRAWBERRY CHEESECAKE



No Bake Strawberry Cheesecake image

Light and fluffy no bake cheesecake with a strawberry surprise taste.

Provided by mamasguardianangel

Categories     No-Bake Cheesecake

Time 4h

Yield 10

Number Of Ingredients 7

1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can cold evaporated milk
1 (9 inch) prepared graham cracker crust

Steps:

  • Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
  • Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
  • Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
  • Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 44.9 g, Cholesterol 28.7 mg, Fat 14.8 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 252.7 mg, Sugar 37.9 g

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