BERRIES WITH CUSTARD SAUCE
Although it's simple to make, this dessert is the No. 1 favorite at my house. And when I serve it to guests, I'm always asked for the recipe. You can use strawberries, raspberries, blueberries, blackberries-whatever's in season.-Sally Kendrick, Bishop, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 cups sauce.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Add a small amount to eggs; return all to pan, stirring constantly. Cook and stir for 2-1/2 minutes or until mixture reaches 160°., Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY SNOW
You'll want an avalanche of this delicious snow. This recipe was given to me by a friend, Anne. It was a highlight of the menu for my oldest daughter's 21st birthday. Very easy and quick to make. For those who use imperial measure, 500 grams is just over a pound. Please see the note at the bottom.
Provided by Leggy Peggy
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Puree strawberries in a food processor or blender.
- Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
- Add vanilla to cream, and whip mixture until peaks form.
- Gently fold cream mixture into strawberry mixture.
- Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
- Cover with plastic wrap and refrigerate until you are ready to serve.
- This can be made a day ahead. Good luck keeping everyone else in the house out of it.
- Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.
Nutrition Facts : Calories 127.2, Fat 5.7, SaturatedFat 3.4, Cholesterol 20.4, Sodium 20.2, Carbohydrate 18.5, Fiber 1.4, Sugar 16.1, Protein 1.7
SNOW SALAD WITH STRAWBERRY SAUCE
My mom's cousin had a catering business many years ago, and this was one of her most requested dishes. It is called Snow Salad because of its pure white and fluffy appearance, but it is not a traditional salad. I have served it at many parties and get-togethers and am always asked for the recipe. Give it a try--I think you'll love it as much as we do!
Provided by Ernies Bert
Categories Gelatin
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve gelatin in cold water.
- Add boiling water and stir well to dissolve.
- Add sugar and vanilla.
- Stir to dissolve.
- Whisk in sour cream until mixture is smooth.
- Blend in Cool Whip with whisk.
- Pour mixture into large (6 cup) ring mold.
- Let set in refrigerator a few hours or overnight.
- For sauce, follow directions on Salada Danish Dessert package for making sauce.
- Add strawberries; mix well.
- To serve, unmold salad and serve with sauce in bowl in center.
- Slice salad and ladle sauce over each piece.
- Can also be poured into pecan or graham cracker crust and served as dessert.
- Can also use pie filling in place of sauce.
Nutrition Facts : Calories 239.6, Fat 15.8, SaturatedFat 11.2, Cholesterol 21.1, Sodium 33.6, Carbohydrate 23.2, Fiber 0.6, Sugar 20, Protein 2.5
STRAWBERRIES WITH WHITE-CHOCOLATE CUSTARD SAUCE
Make and share this Strawberries With White-Chocolate Custard Sauce recipe from Food.com.
Provided by SharleneW
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, whisk yolks and sugar.
- In saucepan, bring cream, milk, vanilla bean to a boil.
- Gradually whisk hot cream mixture into yolk mixture.
- Return this mixture to saucepan.
- Over medium heat, stir constantly with heat-resistant rubber spatula, 3 minutes, until thick enough to coat spatula (do not let boil).
- Remove from heat.
- Add chocolate, stirring to melt.
- Strain through fine sieve into bowl.
- Remove bean; scrape out seeds into sauce.
- Place bowl in larger bowl filled with ice cubes and water.
- Stir sauce until very cold.
- Place strawberries in 5 dessert glasses.
- Spoon custard sauce over each serving.
Nutrition Facts : Calories 318.5, Fat 23, SaturatedFat 13.2, Cholesterol 197.6, Sodium 39.7, Carbohydrate 25.6, Fiber 2.9, Sugar 19.4, Protein 4.7
STRAWBERRY BLESSED SNOW WITH CUSTARD SAUCE
Here's one that's been on my "to do" list that seems good to serve to my honey for Valentines Day.
Provided by ForeverMama
Categories Gelatin
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, let egg whites stand at room temperature for 1 hour.
- Meanwhile, drain strawberries, reserving syrup. Sprinkle gelatin over syrup in a small saucepan, to soften. Place over low heat, stirring until gelatin is dissolved.
- Place strawberries, 1/4 cup sugar, the lemon juice, salt, few drops food color (if using), 1/4 cup water and the gelatin into blender container. Cover; blend at low speed for 1 minute.
- Place into medium sized bowl. Set in pan of ice and water. Let stand, stirring occasionally, just until beginning to set - about 20 minutes.
- With electric mixer at high speed, beat egg whites until soft peaks form when beater is slowly raided. Gradually beat in remaining sugar. Continue beating until stiff peaks form.
- With same beater, at high speed, beat gelatin mixture until light. Fold in beaten egg white until well blended. Turn into 1-quart mold.
- Refrigerate until firm - at least 3 hours.
- To serve; Run a small spatula around edge of mold. Invert over serving platter; place a hot, damp dishcloth on bottom of mold; shake gently to release. Serve with Custard Sauce.
- If you wish, place the Strawberry Blessed Snow into a platter that has a lip, pour custard sauce carefully around the bottom of the patter.
- Custard Sauce:.
- Pour milk into a medium sauce pan and heat until tiny bubbles appear around edge of pan.
- Ready your double boiler: Choose a cooking pot that is large enough to accommodate a heat-proof bowl. Pour water into the pot to measure about 3" making sure that when you sit the heat-proof bowl over the pot that the water doesn't touch the bottom of the bowl.
- Remove the heat-proof bowl from top of pot. Add egg yolks and sugar and mix well.
- Very slowly pour hot milk into egg mixture, whisking constantly to avoid cooking the eggs into curdles. Place bowl over the pot of simmering water, making sure the water doesn't come to a boil and that it doesn't touch the bottom of the bowl.
- Cook, stirring constantly with a wooden spoon, until thin coating forms on wooden spoon. Can also test for doneness if it also coats the back of a metal spoon - should take about 8 to 10 minutes to cook through.
- Let custard cool slightly. Place sheet of waxed paper or plastic wrap directly on surface (this is to avoid a skin to form).
- Set bowl in cold water, to fully cool or place in refrigerator to speed up the process. Stir in vanilla extract and place wax or plastic wrap directly over custard. Refrigerate until ready to use. Makes 1 1/2 cups.
Nutrition Facts : Calories 191, Fat 4.3, SaturatedFat 2.1, Cholesterol 91.5, Sodium 113.2, Carbohydrate 32.8, Fiber 1, Sugar 27.4, Protein 6.2
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