Watermelon and Feta Salad

Ingredients:

3 cups of 2-inch chunks watermelon, seeded
1 cup crumbled feta cheese
fresh coarse ground black pepper
1/2 teaspoon red pepper flakes (optional)

 

Directions:

1 In a large bowl, combine the watermelon, feta, and black pepper to taste.

2 Add red pepper flakes if you like.

3 Serve immediately.

                                                             Source : food.com

 

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Easy Oreo Truffles

Ingredients

 

1 whole(s) see below

 

Preparation

what you need

1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

make it

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

kraft kitchens tips

HOW TO MELT CHOCOLATE

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

HOW TO EASILY DIP TRUFFLES

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

HOW TO STORE

Store in tightly covered container in refrigerator.

servingstotal:

4 doz. or 48 servings, 1 truffle each

nutritional info per serving Calories 100 Total fat 6 g Saturated fat 3 g Cholesterol 5 mg Sodium 75 mg Carbohydrate 11 g Dietary fiber 1 g Sugars 7 g Protein 1 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV
                                                     source : myrecipes.com

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Oreo Truffles

Ingredients:

1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate
1/2 lb white chocolate

Directions:

1 Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).

2 Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

3 Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

4 In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.

5 Store in airtight container, in refrigerator.

6 Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

                                                                 Source : food.com

 

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Grilled Chicken with Mint and Pine Nut Gremolata

Ingredients

Gremolata:
1 cup loosely packed fresh mint leaves
2 tablespoons pine nuts, toasted
2 teaspoons grated lemon rind
2 garlic cloves, minced
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
Chicken:
2 teaspoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

 

Preparation

1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.

2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

                                    Source : myrecipes.com

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Skillet Fillets with Cilantro Butter

Ingredients

1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets 
Cooking spray
1 lemon, quartered
2 tablespoons butter, softened
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
1/8 teaspoon salt

 

Preparation

Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.

Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.

                                                      Source : myrecipes.com

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Grilled Fish Tacos with Tomato-Green Onion Relish

Ingredients

1 tablespoon fresh lime juice
2 teaspoons canola oil 
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound firm white fish fillets
8 (6-inch) fat-free whole-wheat tortillas
Tomato-Green Onion Relish
Lime wedges

 

Preparation

Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.

Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.

Divide fish among tortillas; top with relish. Serve with lime wedges.

                                                      Source : myrecipes.com

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The Orange Beach

Ingredients

1/2 cup fresh orange juice
1/4 cup blanco (white) tequila (such as Sauza Blanco)
2 tablespoons cranberry juice cocktail
1 teaspoon fresh lime juice
1 teaspoon grenadine
Orange slice or lime wedge (optional)

Preparation

Combine orange juice, tequila, cranberry juice cocktail, and lime juice and stir well. Serve over ice. Add grenadine just before serving to create the "sunset" effect. Garnish with a slice of orange or lime, if desired.       

                                                  Source : myrecipes.com

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Frozen Vanilla Custard

Ingredients

2 cups milk 
1/2 cup half-and-half
1/2 cup sugar 
5 large egg yolks 
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Preparation

1. Cook milk and half-and-half in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

2. Combine sugar and egg yolks in a large bowl, stirring with a whisk until thick and pale. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Stir in salt; cook over medium heat 10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

3. Place pan in a large ice-filled bowl until custard is chilled (about 1 hour), stirring occasionally.

4. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon frozen custard into a freezer-safe container; cover and freeze 3 hours or until firm.

Kids Can Help: I love making our sweet treats really count, so when we're at the store, I ask my kids to pick out the fruit they'd like to add to this base. Then they're really excited to eat it, plus they're getting a great dose of fruit. Kids can also help by measuring all the ingredients for you.

                                                 Source : myrecipes.com

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Potato Coins with Fried Eggs

Ingredients

2 tablespoons olive oil, divided 
1 pound fingerling potatoes, cut into 1/4-inch-thick slices (3 1/2 cups)
1 cup (1/4-inch) vertically sliced onion 
1/4 teaspoon kosher salt
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
4 large eggs 

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add potato slices, onion, and salt; sauté 6 minutes, stirring after 3 minutes. Sauté 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time. Remove from heat; stir in thyme and next 3 ingredients (through pepper). Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan; cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set. Serve immediately with potatoes.

                                                   Source : myrecipes.com

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Italian Tuna Melts

Ingredients

1 loaf Italian or French bread (about 14 oz.) 
3 6-oz. cans solid white tuna in water, drained
3 tablespoons extra-virgin olive oil 
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh parsley
1/4 cup kalamata or other black olives, pitted and chopped
Salt and pepper
4 ounces shredded mozzarella 

Preparation

Set oven rack 4 inches from broiler and preheat. Line a rimmed baking sheet with foil. Slice bread loaf into thirds, then slice each third in half lengthwise so you have 6 equal pieces.

Flake tuna in a medium bowl. Stir in oil, lemon juice, parsley and olives. Season with salt and pepper. Spread tuna mixture evenly over each piece of bread and sprinkle with cheese.

Place on baking sheet and broil until cheese is bubbling, 1 to 2 minutes. Serve immediately.

                                                      Source : myrecipes.com

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Chocolate Mayonnaise Cake

Ingredients

2 cup(s) All-Purpose Flour 
1 cup(s) Sugar 
7 tablespoon(s) Unsweetened Cocoa Powder
2 teaspoon(s) Baking Soda
1/4 teaspoon(s) Salt
1 cup(s) Mayonnaise 
1 cup(s) Water 
1 teaspoon(s) Vanilla Extract 
1 can(s) (16 ounces) Vanilla Frosting 
1/4 cup(s) Niniature Semisweet Choclate Chips

 

Preparation

1. Preheat oven to 350 degrees. Line a 13x9-inch baking pan with aluminum foil; coat foil with cooking spay. Combine flour, sugar, cocoa powder, baking soda and salt in a large bowl; mix well. Add mayonnaise, water and vanilla; stir until well combined.

2. Pour batter into prepared pan. Bake cake until a toothpick inserted in center comes out clean, 30-40 minutes. Cool cake completely in pan on a wire rack.

3. Remove cake from pan. Place cake on a serving platter. Slide foil from underneath cake. Spread frosting on top and sides of cake. Sprinkle chocolate chips on top of cake.

                                                      Source : myrecipes.com

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Tomato-Poached Eggs with Sardinian Music Bread (Ovos kin Tomate e Casu)

Ingredients

2 tablespoons extra-virgin olive oil 
1/3 cup sliced green onions
2 garlic cloves, minced
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped (such as San Marzano)
4 large eggs 
4 sheets pane carasau (Sardinian music bread), each broken into 4 wedges
1/2 cup (2 ounces) finely grated aged pecorino Sardo
2 tablespoons chopped fresh basil

 

Preparation

1. Heat oil in a large skillet over medium heat. Add onions and garlic to pan; cook 3 minutes or until fragrant, stirring often. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.

2. Reduce heat to low. Working with one egg at a time, crack eggs over tomato mixture, about 1 inch apart in pan. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 5 minutes or until desired degree of doneness. Remove from heat.

3. Arrange 4 wedges pane carasau on each of 4 plates; spoon 3/4 cup sauce over each serving. Top each serving with 1 egg, and sprinkle with 2 tablespoons grated cheese. Top each serving with 1 1/2 teaspoons chopped fresh basil.

                                                     Source :  myrecipes.com

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Southwestern Omelet

Ingredients

2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
4 large egg whites 
1 large egg 
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions 
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
Cooking spray 

 

Preparation

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

                                                                   Source : myrecipes.com

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Peanut Butter and Banana Pancakes

Ingredients

5.4 ounces gluten-free baking and pancake mix (about 1 1/4 cups; such as Pamela's) 
1 cup warm water 
1/2 cup creamy peanut butter 
1/8 teaspoon salt
1 large egg 
1/2 cup chopped banana (about 1 small) 

 

Preparation

1. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 4 ingredients in a medium bowl, stirring well with a whisk. Fold in banana.
2. Heat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup batter per pancake onto hot pan. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter.

                                                                   Source : myrecipes.com

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Double Chocolate Pudding

Ingredients

6 eggs 
3 cups milk 
1 cup granulated sugar 
1/3 cup flour 
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
2 ounces white chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate shavings, optional

 

Preparation

In a medium bowl, whisk eggs; set aside.

In a medium saucepan, combine milk, granulated sugar, flour and salt until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat.

Whisk about 1 cup hot mixture into eggs. Slowly pour egg mixture into saucepan, whisking constantly. Cook over medium-low heat, stirring constantly with a wooden spoon, until very thick, about 1 minute. Remove from heat.

Spoon 2 1/2 cups hot pudding into medium bowl; stir in semisweet chocolate until smooth. Add white chocolate to remaining pudding in saucepan; stir until smooth. Let cool for about 30 minutes, whisking each puddings occasionally to keep a skin from forming.

Spoon half of semisweet chocolate pudding into a 6-cup, straight-sided glass bowl; refrigerate for 10 minutes. Top with white-chocolate pudding; refrigerate for 10 minutes. Spoon remaining chocolate pudding on top. Refrigerate until set, about 3 hours.

Whip heavy cream and confectioners' sugar until mixture is stiff. Spoon on top of pudding and sprinkle with chocolate shavings, if desired.

                                                                   Source : myrecipes.com

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Triple-Chocolate Pudding

Ingredients

1 (5-ounce) package chocolate cook-and-serve pudding mix
1 large egg yolk
4 cups 1% low-fat chocolate milk 
1 ounce semisweet chocolate, chopped
1 teaspoon vanilla extract
Frozen reduced-calorie whipped topping, thawed (optional)

Semisweet chocolate shavings (optional)

 

Preparation

1. Combine first 3 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Boil 2 minutes, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring with a whisk until chocolate melts. Cool 5 minutes.
2. Spoon 1/2 cup pudding into each of 8 individual serving bowls. Serve warm, or cover surface of pudding with plastic wrap, and chill thoroughly. Top each serving with whipped topping, if desired; sprinkle with chocolate shavings, if desired.

                                                                Source : myrecipes.com

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Creamy Apricot-Ginger Parfait

Ingredients

1 (4-ounce) package goat cheese
2/3 cup plain low-fat yogurt
3 tablespoons sugar
1/3 cup heavy cream
8 tablespoons low-sugar apricot preserves
12 thin gingersnaps

 

Preparation

Place goat cheese, yogurt, and sugar in a food processor; process until smooth. Transfer to a bowl. Place cream in a medium bowl; beat with a whisk or in a stand mixer until soft peaks form (about 2 minutes). Fold cream into goat cheese mixture. Spoon 1 tablespoon low-sugar apricot preserves into each of 4 glasses; top each with a little less than 1/4 cup goat cheese mixture and 2 gingersnaps, crushed. Repeat layering with the same amount of jam and cream; top each parfait with 1 crushed cookie. Serve immediately.

                                                           Source :  myrecipes.com

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Strawberry Parfaits

Ingredients

4 cups sliced strawberries, divided 
1/4 cup granulated sugar 
1 cup fat-free ricotta cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened 
1/4 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
1 cup amaretti cookie crumbs (about 8 cookies)
1/2 cup frozen reduced-calorie whipped topping, thawed
2 tablespoons slivered almonds, toasted

Preparation

Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.
Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

                                                  Source : myrecipes.com

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Classic Strawberry Shortcake

Ingredients

2 (16-oz.) containers fresh strawberries, quartered 
3/4 cup sugar, divided 
1/4 teaspoon almond extract (optional)
1 cup whipping cream
2 tablespoons sugar 
2 3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
2 large eggs, lightly beaten 
1 (8-oz.) container sour cream 
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Preparation

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
5. Bake at 450° for 12 to 15 minutes or until golden.
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

                                                                Source : myrecipes.com

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Strawberry Layer Cake

Ingredients

Cake:

1 1/4 cups sliced strawberries 
10 ounce all-purpose flour (about 2 1/4 cups)
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups granulated sugar 
1/2 cup butter, softened
2 large eggs 
2 large egg whites 
1 cup low-fat buttermilk
1/4 teaspoon red food coloring
Cooking spray 

Frosting:
1/3 cup (3 ounces) 1/3-less-fat cream cheese 
1/3 cup butter, softened
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 cups powdered sugar
12 whole strawberries (optional) 

Preparation

1. Preheat oven to 350°.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

                                                              Source : myrecipes.com

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Creamy Strawberry-Mint Pie

Ingredients

1/2 (18-oz.) package reduced-fat cream-filled chocolate sandwich cookies (about 22 cookies) $
2 tablespoons butter, melted
1 qt. fat-free or low-fat strawberry frozen yogurt $
1 (16-oz.) package fresh strawberries, hulled $
2 tablespoons powdered sugar
2 tablespoons chopped fresh mint
Garnishes: fresh strawberry slices, edible flowers, Strawberry Sauce

Preparation

1. Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.
3. Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.
4. Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.
 

Note: We tested with Publix Low Fat Strawberry Frozen Yogurt and Reduced Fat Oreo cookies.

                                            Source : myrecipes.com

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Strawberry Smoothie Ice-Cream Pie

Ingredients

1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar 
2 (1-quart) containers premium vanilla ice cream, divided 
1 (16-ounce) container fresh strawberries (1 quart), stemmed 
1/4 cup powdered sugar, divided
1 pint fresh blueberries 
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries 

Preparation

Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.
Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.
 

Note: For testing purposes only, we used Häagen-Dazs ice cream.

                                          Source : myrecipes.com

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Strawberry Semifreddo Shortcake

 

Ingredients

2 (3-oz.) packages soft ladyfingers
2 pt. strawberry ice cream, softened
1 pt. strawberry sorbet, softened
1 pt. fresh strawberries, hulled 
2 tablespoons powdered sugar
1/2 (7-oz.) jar marshmallow crème
1 cup heavy cream

Preparation

1. Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.) Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.
2. Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
3. Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve 1/4 cup mixture. Whisk remaining strawberry mixture into marshmallow crème until well blended.
4. Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.
 

Note: We tested with Blue Bell Strawberry Ice Cream and Häagen-Dazs Strawberry Sorbet.
                                                            Source : myrecipes.com

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Strawberry Mousse Cake

 

Ingredients

 

Cake Layers :

1 1/4 cups butter, softened
2 1/4 cups granulated sugar 
7 egg whites, at room temperature 
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Strawberry Mousse :

1 envelope unflavored gelatin
2 cups sliced fresh strawberries 
1/4 cup granulated sugar 
1 cup whipping cream
Strawberry Frosting :

3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries 
Garnishes
Halved fresh strawberries, edible flowers 

Preparation

1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.                                         Source : myrecipes.com

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