Strawberryglazedbananapineapplemuffinslight Recipes

HOW TO MAKE STRAWBERRY GLAZE

Steps:

• Rinse the strawberries. Cut off the caps and chop the berries into small chunks. Set aside 1/3 for later.
• In a saucepan over medium-high heat, combine 2/3 of the strawberries, sugar, and vanilla. Stir until the strawberries release their juices. Mash the berries with a wooden spoon to release more syrup. Keep cooking for 15 minutes or until the mixture thickens.
• Use a stick blender or whisk to puree/mash the strawberries to achieve your desired smoothness or chunkiness.
• Combine the puree with the remaining strawberries and enjoy!

GLAZED PINEAPPLE

Steps:

• Mix 4 tablespoons melted butter, 1/4 cup light brown sugar, 1/4 teaspoon each curry powder, cinnamon and vanilla extract, a pinch of salt and a splash of dark rum in a bowl. Slice a pineapple in half lengthwise (keeping the top attached), then cut each half into 3 long wedges; cut out the core. Place 2 wedges on a sheet of foil; brush with the spiced butter and fold up. Repeat to make 2 more packets; grill over medium heat until the pineapple is soft and golden on the bottom, 15 to 20 minutes.

STRAWBERRY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl. Set aside.
• Cream brown sugar and butter together in a large bowl. Mix in Greek yogurt, eggs, and vanilla extract. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

BANANA PINEAPPLE DELIGHT

Steps:

• Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan.
• In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners' sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust.
• Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.

BANANA PINEAPPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• STREUSEL TOPPING: Combine sugar, flour, and cinnamon.
• With a pastry blender, cut in butter until mixture resembles crumbs; set aside.
• BATTER: Combine flour, salt, baking soda, sugar and cinnamon; stir in pecans.
• Combine eggs,vegetable oil, mashed bananas, drained crushed pineapple and vanilla extract in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened.
• Do not over stir.
• Fill paper-lined muffin tins a little more than half full.
• Sprinkle tops with streusel mixture.
• Bake about 25 minutes.
• Let cool for 10 minutes, then remove and finish cooling on wire racks.
• Batter can be used to make 2 medium-sized loaves.
• Bake at 350 degrees F.

STRAWBERRY-GLAZED BANANA PINEAPPLE MUFFINS (LIGHT)

Steps:

• Lightly grease or spray nonstick muffin pans with nonstick cooking spray.
• In large bowl, stir together flour, sugar, baking powder, baking soda and salt.
• In separate bowl, lightly beat egg; stir in bananas, pineapple, oil, milk and lemon rind. Pour over flour mixture and stir just enough to moisten, being careful not to overmix.
• Spoon into prepared pans. Top each with dollop of jam.
• Bake in 350F oven for 20 to 25 minutes or until tops are firm to the touch.

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

STRAWBERRY BANANA FLUFF

Steps:

• In a bowl, combine the banana, sliced strawberries, marshmallows and peanuts. Fold into whipped topping. Place into two small serving dishes. Garnish with strawberries. Serve immediately.