SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
STRAWBERRY TOPPING
Turn store-bought jam into a fresh fruit-laden topping with this 7-minute recipe!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7m
Yield 8
Number Of Ingredients 4
Steps:
- Heat all ingredients, stirring occasionally, until butter is melted and topping is warm.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 35 mg
SWEET SOUTHERN SUGARED STRAWBERRIES (STRAWBERRY TOPPING)
This is a family favorite handed down for generations. It is very basic and can be used in Strawberry shortcake, ice cream topping, cheesecake topping, pancake or waffle topping, etc. Be creative with it!
Provided by Jenn from New Orlea
Categories Breakfast
Time 1m
Yield 2-6 serving(s)
Number Of Ingredients 2
Steps:
- You will need a tupperware type container with a lid.
- First, slice as many strawberries as you would like and place them in the container.
- Then add as much sugar as you wish.
- The more sugar makes more syrup.
- I usually add enough to fully coat the strawberries.
- Now put the lid on the container and tumble the strawberries for a minute so they can get saturated in the sugar.
- Now refrigerate the container for a couple of hours, and you will have the tastiest, sweetest strawberries in their own syrup.
- (I usually leave them in the refrigerator over night).
HOMEMADE STRAWBERRY TOPPING WITH SECRET INGREDIENT
Fresh, sweet strawberries are simmered to make a sweet Homemade Strawberry Topping with a hint of vanilla and lemon that beats store-bought syrup any day.
Provided by Julie Clark
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice.
- In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
- Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
- Remove the pan from the heat.
- Add 1 tablespoon of butter and mix until the butter has completely melted.
- If you'd like your strawberry syrup to have a nice red color, add a few drops of red food coloring. This is completely optional.
- Allow the mixture to cool for 15 minutes, then add the last cup of quartered, fresh strawberries.
- Serve over whatever dessert you'd like!
- Refrigerate the leftovers.
Nutrition Facts : Calories 106 kcal, Carbohydrate 24 g, Fat 1 g, Cholesterol 3 mg, Sodium 13 mg, Sugar 22 g, ServingSize 1 serving
HOMEMADE STRAWBERRY DESSERT TOPPING
From Roanoke, Illinois, Evelyn Kennell sends this colorful berry topping that's simply ideal draped over angel food cake or low-fat frozen yogurt.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Mash strawberries; set aside. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.
Nutrition Facts :
SUPREME STRAWBERRY TOPPING
Can be served over ice cream, cheesecake or whatever you desire. I used splenda and it was fantastic. From: Allrecipes
Provided by gwynn
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut about 1/3 of the strawberries in half.
- In a saucepan over medium high heat, combine strawverries, sugar and vanilla.
- Cook, stirring occasionally, until sauce thickens, about 5 minutes.
- Remove from heat.
- In a blender, puree about 1/2 of sauce, then mix back into remainder.
- Store in refrigerator.
Nutrition Facts : Calories 90.5, Fat 0.2, Sodium 0.8, Carbohydrate 22.3, Fiber 1.4, Sugar 20.1, Protein 0.5
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
SHOWSTOPPER STRAWBERRY TOPPING
Turn store-bought jam into delicious topping with this 20-minute recipe!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 1
Number Of Ingredients 4
Steps:
- If using fresh strawberries, put the strawberries in the colander. Rinse strawberries with cold water. Pat dry with the paper towels.
- Remove the stems from strawberries. Cut each strawberry into 4 pieces on the cutting board, using the knife.
- Put the strawberries, jam, margarine and water in the saucepan. Stir with the wooden spoon until mixed. Cook over medium heat for about 5 minutes, stirring all the time, until mixture is bubbly.
Nutrition Facts : Calories 190, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 2 tablespoons, Sodium 75 mg
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