STRAWBERRY ANGEL SEMIFREDDO
Turn angel food cake into a refreshing, from-the-freezer dessert. Every bite is a taste of heaven!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 16
Number Of Ingredients 7
Steps:
- Line 2 (8x4-inch) loaf pans with plastic wrap, allowing 4 inches wrap to hang over short ends of pans. In food processor bowl with metal blade, place quartered strawberries. Cover; process with on-and-off pulses until almost pureed but with a few small pieces remaining. In large bowl, stir pureed strawberries, milk, liqueur and orange peel until well mixed.
- Trim or brush any dark brown crust from angel food cake; cut cake into 3/4-inch cubes. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and cake cubes into strawberry mixture. Spoon mixture evenly into pans. Fold plastic wrap over mixture. Freeze at least 5 hours until firm.
- To serve, remove dessert from freezer 5 to10 minutes before serving. Unwrap and unmold onto serving platter; remove plastic wrap. Garnish tops of loaves with strawberry slices.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 23 g, TransFat 0 g
STRAWBERRY SEMIFREDDO
Italian berry ice cream.
Provided by Chef Lucky
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h25m
Yield 8
Number Of Ingredients 9
Steps:
- Brush an 8-inch springform tin very lightly with vegetable oil. Line the bottom with a round of waxed paper.
- Combine heavy cream and 6 tablespoons confectioners' sugar in the bowl of an electric mixer fitted with a whisk attachment; whip until soft peaks form, about 5 minutes.
- Place 8 ounces strawberries in a blender or food processor; puree until smooth. Fold puree into cream. Fold in crushed meringue cookies and raspberry liqueur. Pour into the prepared tin and cover with plastic wrap.
- Freeze semifreddo until firm, 6 hours to overnight.
- Place 8 ounces strawberries in the blender or food processor; puree until smooth. Press through a fine-mesh strainer to remove seeds. Stir 5 tablespoons confectioners' sugar and lemon juice into the puree until sugar is dissolved.
- Spoon strawberry puree onto serving plates. Cut semifreddo into slices and place onto the plates. Garnish with remaining strawberries.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 32.2 g, Cholesterol 40.8 mg, Fat 11.8 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 7 g, Sodium 25.1 mg, Sugar 29 g
CREAMY STRAWBERRY SEMIFREDDO
A fast and easy no-bake dessert, Creamy Strawberry Semifreddo. Made with greek yogurt, cream and strawberries. A Perfect summertime recipe.
Provided by Rosemary Molloy
Categories Dessert
Time 4h30m
Number Of Ingredients 9
Steps:
- Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**
Nutrition Facts : Calories 293 kcal, Carbohydrate 21 g, Protein 3 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 82 mg, Sodium 29 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
STRAWBERRY AND LIME SEMIFREDDO
Provided by Food Network
Categories dessert
Time 2h35m
Yield ½ cup per serving
Number Of Ingredients 8
Steps:
- 1.Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans.
- 2.Place 2 cups of the strawberries in a food processor. Cover and pulse 4 or 5 times until finely chopped, but not pureed.
- 3.In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside.
- 4.Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes).
- 5.Fold the cake into the strawberry mixture.
- 6.In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form.
- 7.Fold in the sour cream until well blended.
- 8.Fold the whipped cream mixture into the cake mixture until well blended.
- 9.Divide the mixture evenly into the lined pans.
- 10.Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly.
- 11.Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired.
- *Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer.
STRAWBERRY SEMIFREDDO
Make and share this Strawberry Semifreddo recipe from Food.com.
Provided by hectorthebat
Categories Frozen Desserts
Time 4h14m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a 13x23 cm (5 1/2 inx9in) loaf tin or small brownie pan with some non-stick baking paper.
- Halve the strawberries, then crush with a potato masher to make a chunky puree.
- In a large heatproof bowl, add the eggs, yolks, vanilla extract and caster sugar. Place over a saucepan filled with 1 inch of simmering water. Using an electric whisk, beat the mixture over the water for 4 minutes (keep the simmer going steadily as you beat). Remove and continue to beat until thick, frothy and completely cool.
- Whip the double cream and fold into the egg mixture, along with half of the strawberry puree.
- Spoon a third of the strawberry mixture into the bottom of the tin. Fold the rest into the cream mixture and pour over the fruit.
- Freeze covered for 4-6 hours, or overnight. When ready to serve, cut into thick slices or spoon out with an ice-cream scoop. Serve with little biscotti and extra strawberries, sliced in half.
Nutrition Facts : Calories 451.9, Fat 29.4, SaturatedFat 17, Cholesterol 248.2, Sodium 86.2, Carbohydrate 42, Fiber 1.7, Sugar 37.7, Protein 7.2
SWEET AND SOUR STRAWBERRY SEMIFREDDO WITH BLACK SESAME
You don't need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
Provided by Claire Saffitz
Yield 8 Servings
Number Of Ingredients 8
Steps:
- Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10-15 minutes. Stir in vinegar; let cool.
- Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool. Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam).
- Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.
- Serve semifreddo topped with toasted sesame seeds.
STRAWBERRY ANGEL FOOD DESSERT
I found this recipe while I was preparing a final meal in my Foods 2 class. We all loved it a lot. It belonged to a group member's grandma- a family favorite.
Provided by BeccaB3c
Categories Dessert
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Prepare angel food cake according to directions given on box.
- Once cooled completely, remove from pan and tear up into bite sized pieces.
- Place them into a 9 x 13' pan.
- Dissolve jello in the boiling water, which should take about a minute.
- Put the jello in the fridge until it has a pudding-like consistency.
- This should take about 1 hour to 1 1/2.
- Add the strawberries into the jello and pour over the cake pieces.
- If you want, you can spread the Cool Whip over the top.
- Refrigerate at least 3 hours or until set.
- Serve, and enjoy!
STRAWBERRY SEMIFREDDO
very easy to make and tasted great
Provided by jul34es
Time 1h30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- make the meringue first,pre-heat the oven to 120c/gas 4.cover 2 solid baking trays with baking parchment and draw 20cm circles on them.
- separate 2 of the eggs and place the whites into a large clean bowl.keep the yolks to one side to use later.whisk the egg whites until they hold stiff peaks.mix 100g of the caster sugar and the cornflour and add to the egg whites one tbsp at a time,whisking well with each addition.divide the meringue between the trays and spread in the circles.bake the meringue for an hour then turn oven off and leave to cool in oven with the door ajar.
- line a 900g loaf tin with cling film.hull and puree the strawberries in a food processor,then whip the cream until soft peaks.
- when meringue is cold then make custard,place 3 whole eggs and 3 egg yolks into a heatproof bowl.add the remaining sugar and vanilla extract and whisk to combine.set the bowl over a pan of simmering water without the bowl touching the water.whisk for 4-5 minutes until it starts to go frothy then take off the heat and use an electric whisk to beat until pale and thicker.
- chop half the meringue into pieces then add to the cream with the egg mix and mix together.put a layer in the loaf tin then add a bit of strawberry puree,then cream mixture again,save some of the puree for later.cover with cling film then put in freezer overnight.
- following day take out when set and slice,putting coulis on the side,put the rest of the strawberry puree through a sieve .
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
STRAWBERRY ANGEL DESSERT
Back when we lived on our farm, I made this recipe often during corn-shelling time. The corn shellers were good eaters, and filling those men up sure kept me busy! This light, cool dessert was always a tremendous way to top off a big hot meal.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened., Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm. Garnish with fresh strawberries and mint if desired.
Nutrition Facts :
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