CREAM CHEESE CLOUDS
This attractive dessert is like a meringue but without all the fuss. The "clouds" are made the night before and quickly filled just before and quickly filled just before serving. In a pinch, I've used canned pie filling for the fresh strawberries.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Gradually add cream, beating until thickened. , Spoon mixture into 10 mounds on a waxed paper-lined baking sheet. Using the back of a spoon, shape into 3-in. cups. Freeze for 2 hours or overnight., To serve, fill with strawberries and garnish with whipped topping.
Nutrition Facts : Calories 294 calories, Fat 21g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 77mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRIES ON A CLOUD
Great to make for gatherings because if this dessert was just sitting in my refrigerator looking at just me...I'd eat it all.
Provided by gailanng
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In medium-sized bowl, whisk condensed milk, lemon juice and whipped topping until combined.
- Arrange half of the strawberries then half of the topping mix over bottom layer of the angel food cake.
- Top with remaining layer of cake, whipped topping and stawberries.
- Chill.
- Tip: Cut the bottom layer slightly thicker than the top layer for a solid base.
Nutrition Facts : Calories 629.4, Fat 16, SaturatedFat 11.9, Cholesterol 22.5, Sodium 600.4, Carbohydrate 113.3, Fiber 2.6, Sugar 80.9, Protein 12.6
STRAWBERRY CLOUDS
Categories Milk/Cream Egg Dessert Bake Kid-Friendly Quick & Easy Strawberry Spring Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 190°F.
- Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add 3/4 cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.
- Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.
- Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.
- While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.
- Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.
- Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.
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