STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
STRAWBERRY PRETZEL TERRINE
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture.
- Meanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside.
- Line a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours.
- Make the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth.
- When ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.
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- 1. Wash the strawberries and remove the green leaves. Cut into small pieces and mix with the sugar in a small bowl. Set aside and let marinate for about 10 minutes.
- 2. Add the heavy cream and confectioners’ sugar to a tall bowl and whisk (with a hand mixer) until stiff peaks form. Set aside. Add the mascarpone cheese and vanilla extract to a second bowl and mix until well combined. Gradually add about 2/3 of the whipped cream to the bowl and carefully fold in – the rest of the whipped cream is for the decoration. Set both aside.
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