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.
EASY FROZEN STRAWBERRY DESSERT
Easy Frozen Strawberry Dessert a perfect spring and summer dessert for all strawberry fans. This refreshing, creamy, frozen dessert made with fresh strawberries and a crunchy graham cracker layer, topped with graham cracker crumbs is very quick and easy to prepare.
Provided by Dragana`s Sweet Spicy Kitchen
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Spray a 9 x 13 inch pan with non - stick spray. Set aside.
- In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
- Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
- In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
- In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
- Add whipped cream beat until well combined .
- Fold in diced strawberries. Spread over the graham cracker layer.
- Sprinkle with the rest of the graham cracker crumbs.
Nutrition Facts : Calories 352 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 147 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
FLUFFY FROZEN STRAWBERRY DESSERT RECIPE
A buttery, nutty crust with a creamy strawberry filling, this dessert is perfect for summer!
Provided by Six Sisters
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine the flour, brown sugar, butter, and walnuts. Mix together and spread out on a large cookie sheet I used a 15 x 10 x 1 baking sheet.
- Cook for about 15 minutes, stirring 2-3 times during baking. Let cool for about 5-10 minutes, remove 1/2 cup to use for later, and press the rest of the nut mixture into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.
- In another bowl, mix together strawberries, sugar, and lemon juice. Fold in the Cool-Whip and spread over the cooled crust.
- Top with the reserved 1/2 cup of nut mixture, sprinkled over the strawberry filling.
- Cover and place in the freezer for at least 6 hours.
STRAWBERRY BUTTERMILK ICE CREAM
Got this one from Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever." I had a bunch of aging strawberries, and half a quart of buttermilk to use up ... and this worked perfectly. It is a lovely, light ice cream, but the texture made it seem like it had a lot more fat in it than it really does. And the color is spectacular -- a wonderful bubblegum pink!
Provided by KLHquilts
Categories Frozen Desserts
Time 15m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
- Combine strawberry puree and buttermilk and stir until well blended.
- Refrigerate at least four hours, or overnight if possible.
- Transfer to ice cream maker and process according to manufacturer's directions.
Nutrition Facts : Calories 125.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 2.5, Sodium 65.2, Carbohydrate 28.6, Fiber 1.8, Sugar 25.8, Protein 2.6
ROASTED STRAWBERRY-BUTTERMILK SHERBET
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Provided by Susan Spungen
Categories Dessert Frozen Dessert Strawberry Summer Healthy Sour Cream Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
- Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
- DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
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