STRAWBERRY LIME MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
- Scoop into 6 pretty glasses and add a vanilla wafer to each serving.
SWEETENED STRAWBERRIES
Add these sweetened strawberries to our Strawberry Shortcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 6 cups
Number Of Ingredients 2
Steps:
- Hull and quarter strawberries; toss in a medium bowl with sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
LISSER SUE'S STRAWBERRY PIE (FRUIT JUICE SWEETENED)
I've been thinking about this pie for a long time and when I saw 4 pound packages of strawberries for $4.99 at the store I knew today was the day! This is inspired by Recipe #262164 and Recipe #280726. You can also make the strawberry layer with 12 ounces of white grape juice concentrate and add food color. It's a little sweeter that way. I used 3 drops of the neon pink and 3 drops of red and got a really nice color.
Provided by mliss29
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix strawberries through cornstarch and cook over medium heat, bringing to a boil then reducing heat.
- Cook for 5 minutes, stirring to prevent sticking.
- Separately combine the softened cream cheese and grape juice concentrate in a food processor.
- Pour the cream cheese mixture into an already-baked pie shell.
- Top with the cooked strawberry mixture.
- Chill before serving.
Nutrition Facts : Calories 317.5, Fat 14.5, SaturatedFat 6.1, Cholesterol 21.6, Sodium 262, Carbohydrate 43, Fiber 2.4, Sugar 25.9, Protein 5
FROZEN STRAWBERRY PIE
This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It's like a distant cousin of the key lime pie and this one is frozen so it doesn't need the ice cream or even whipped cream to go with it.
Provided by Alex Guarnaschelli
Categories dessert
Time 7h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
- For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
- In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
- To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
- For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.
STRAWBERRY PIES
How do you remember how to spell dessert correctly? In this case, double the "S" for double the deliciousness in these fluffy, fruity pies. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 5
Steps:
- In a large bowl, combine milk and lemon juice. Fold in whipped topping. Set aside 1/3 cup strawberries for garnish; stir remaining strawberries into filling. Spoon into crusts. Refrigerate for at least 4 hours before serving. Garnish with reserved strawberries.
Nutrition Facts : Calories 256 calories, Fat 11g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 153mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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