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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