COOL STRAWBERRY CREAM RECIPE: HOW TO MAKE IT
This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.
Nutrition Facts : Calories 198 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 62mg sodium, CarbohydrateContent 26g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
STRAWBERRY CREAM CHEESE PIE RECIPE: HOW TO MAKE IT
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.
Nutrition Facts : Calories 268 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 34g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 5g protein.
More about "strawberry topping for ice cream recipes"
THICK STRAWBERRY SHAKES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 5 minutes
Calories 257 calories per serving
- In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
BEST ICE CREAM CAKE RECIPE - HOW TO MAKE ICE CREAM CAKE
From thepioneerwoman.com
Reviews 4
Total Time 12 hours 40 minutes
Category birthday, birthday party, bridal shower, dinner party, feed a crowd, Summer, dessert
Cuisine American
- Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes. Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours. Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a ½-inch border around the edge. Take the remaining 8 oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours. Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours. Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours. Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8” cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours. Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake. Remove the vanilla- chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight). Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!
STRAWBERRY ICE CREAM RECIPES | ALLRECIPES
From allrecipes.com
SUPREME STRAWBERRY TOPPING | ALLRECIPES
From allrecipes.com
52 ICE CREAM RECIPES YOU CAN MAKE AT HOME
From thespruceeats.com
STRAWBERRY SAUCE RECIPE (STRAWBERRY TOPPING ...
From natashaskitchen.com
RECIPES | SMUCKER'S
From smuckers.com
20 EASY KETO ICE CREAM RECIPES (+ THE BEST STORE-BOUGHT ...
From perfectketo.com
49 BEST ICE CREAM RECIPES | EPICURIOUS
From epicurious.com
25 BEST FROZEN STRAWBERRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST PHILADELPHIA STRAWBERRY CHEESECAKE RECIPES | YUMMLY
From yummly.com
SUPREME STRAWBERRY TOPPING | ALLRECIPES
From allrecipes.com
CHOCOLATE ICE CREAM RECIPES | ALLRECIPES
From allrecipes.com
10 BEST STRAWBERRY CHEESECAKE RECIPES | YUMMLY
From yummly.com
18 ICE CREAM SUNDAE RECIPES - TOPPINGS AND IDEAS FOR ICE ...
From delish.com
RECIPES | YUMMLY
From yummly.com
FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
STRAWBERRY ICE CREAM RECIPES | ALLRECIPES
From allrecipes.com
10 BEST PHILADELPHIA STRAWBERRY CHEESECAKE RECIPES | YUMMLY
From yummly.com