LAYERED SMOOTHIES
Steps:
- For the mango-peach smoothie: Add the mangoes, peaches, nectar and yogurt to a blender and blend until smooth. Add lime juice and honey to taste if needed. Pour into a pitcher and refrigerate until very cold.
- For the strawberry-banana smoothie: Combine the strawberries and sugar in a bowl and let macerate for 30 minutes in the refrigerator. Add the macerated strawberries and some of the juices, the frozen banana and yogurt to a blender and blend until smooth. Add lemon juice to taste if needed. Pour into a pitcher and refrigerate until very cold.
- Fill each glass half way with the mango-peach and then fill to the top with the strawberry-banana. Mix together the finely diced mango, peach and strawberries in a small bowl and top each glass with some of the fruit for garnish.
LAYERED STRAWBERRY SHAKES
Shake up lunchtime with a fruity, refreshing drink that comes together with three ingredients!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- In blender, place strawberries. Cover and blend on high speed about 1 minute, stopping blender occasionally to stir, until smooth. Remove from blender. Rinse blender.
- In blender, place ice cream and milk. Cover and blend on high speed about 2 minutes, stopping blender occasionally to stir, until smooth and creamy.
- When ready to serve, in each of six 10- to 12-ounce glasses, layer 1/4 cup blended ice cream, 1/3 cup strawberry puree and another 1/4 cup blended ice cream.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g
LAYERED STRAWBERRY CREAM CAKE
I created this dessert one Saturday when my daughter's friends dropped in. It was a hit, and word spread through the high school. It has been renamed "Amber's Dad's Good Stuff." -Frankie Allen Mann, Warrior, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange zest; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice., In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter., Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely., In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners' sugar on high until stiff peaks form. Fold in sour cream., Place one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.
Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 113mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
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