Low Fat Strawberries And Almond Cream Recipes

FRESH STRAWBERRIES WITH ALMOND CRèME ANGLAISE

Steps:

• Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
• Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
• While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.

LOW-FAT STRAWBERRIES AND ALMOND CREAM

Steps:

• Wash strawberries and cut off tops.
• Cut a deep"X" in the top of each berry without cutting through the bottom.
• Spread each strawberry apart.
• In a medium mixing bowl, whisk milk and pudding for two minutes.
• Fold in the whipped topping and almond extract.
• Fill a decorating bag with pudding mixture and pipe into each strawberry.
• I usually fill this right before serving.
• Don't let them in the refrigerator to long.
• Hint: It is best to chill the pudding mixture before filling the strawberries.
• The warm air causes mixture to become to soft.

STRAWBERRY ALMOND CREAM ROLL RECIPE

Steps:

• Preheat oven to 375 degrees.
• Line pan with aluminum foil and generously grease foil with margarine.
• Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
• Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
• Beat at low speed until batter is smooth.
• Pour into greased, foil-lined pan.
• Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
• While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
• While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
• Unroll cake, remove towel, and spread cake with half of whipped cream.
• Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
• Slice and top with additional whipped cream.
• Note: Chill bowl and beaters before preparing whipped cream filling.

LOW FAT STUFFED STRAWBERRIES

Steps:

• Clean the strawberries and cut the tops off so that they are flat. Place them on a plate.
• Using a small knife, make a hole in the bottom of the strawberries.
• With a mixer, blend the cream cheese with the vanilla and splenda.
• Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries.
• Chill until ready to serve.