Strawberry-Banana Trifle

Seductive Strawberry-Banana Trifle


1 pound cake or angel food cake broken up into chunks
1 quart fresh sliced strawberries
1/2 cup strawberry jam
2 cups whole milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup pureed ripe bananas or 1 cup Gerber Organic Pureed Bananas
6 cups sweetened fresh whipped cream, divided
Fresh berries for garnish

Mix the strawberries and jam together in a large bowl. Let sit for about 30 minutes.

In another large bowl, combine the milk and pudding mix and blend well.

Using yet another bowl, combine the cream cheese and condensed milk together and mix until smooth. Blend in the pureed bananas.

Fold half of the whipped cream into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.

Line the bottom of a trifle dish or deep large bowl with half of the cake chunks. Top with a layer of strawberries and their juice, a layer of pudding and a layer of whipped cream. Repeat the layers, finishing with whipped cream.

Garnish with some fresh stawberries and refrigerate until ready to serve.
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Strawberry Creams Layer

Ingredients

Serves 4

400ml cranberry or
strawberry juice
1 sachet gelatin
4 tbs Hermesets Granulated Sweetener
225g (8oz) strawberries
150ml (G pint) low
fat cream

Preparation

Put 3 tbsp fruit juice in a small bowl and sprinkle the gelatin over. Stand in a pan of simmering water and allow to dissolve completely. Stir occasionally to see if the crystals have gone. Remove from heat and stir in
2 tbsp Hermesets Granulated Sweetener.

Cool slightly before pouring into remaining fruit juice. Place a strawberry in the base of each of four glasses and share the jelly mixture between them. Carefully prop them up in the fridge so they are leaning over. Leave overnight to set.

Purée the rest of the strawberries, reserving a few for decoration. Whip the cream until thick and fold in the remaining Hermesets Granulated Sweetener and the purée. Stand the glasses upright and fill up with the creamy strawberry mix. Decorate with sliced fruits and serve.

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	kJ	kcal	Carbohydrates	Fat
Portion	0	170	18.0 g	9.0 g

STRAWBERRY AND CHANTILLY MILLEFOGLIE

STRAWBERRY AND CHANTILLY MILLEFOGLIE
(serves 4)

INGREDIENTS

- puff pastry, 1 pound
- chantilly cream, 1 pound
- strawberries, 1/2 pound
- sugar (for decoration), to taste
- icing sugar (for decoration), to taste

INGREDIENTS FOR THE PASTRY CREAM

- fresh cream, 1.7 oz
- milk, 10 oz fl
- egg yolks, 2
- sugar, 1.7 oz
- white flour, 0.7 oz
- vanilla stick, 1/2

PREPARATION

Preheat oven to 350°F.

Unfold 1 puff pastry sheet and gently roll out into a piece of 12 inches with a rolling pin on a lightly floured surface.

Put it into a large baking sheet, previously buttered and prick all over with a fork. Trim edges of pastry with a knife.

Cut each sheet into rectangular of 3 x 1.5 inches. Sprinkle sugar on and then bake the sheet in the heated oven at 350° F until pastry is puffed and golden (approx 15 minutes).

Let it cool on racks. Aside, prepare the Chantilly Cream.

Boil the milk. Whisk egg yolks and sugar, add the flour and keep mixing.

Pour in part of the hot milk in order to obtain a smooth cream. Aromatize with vanilla stick and add the remaining milk very slowly.

Cook over moderate heat and keep mixing until thickened. Then let it cool quickly.

Whip the cream and add it to the Chantilly Cream.

In the serving plate , spread over one puff pastry cake base, part of the cooled pastry cream.

Cover it with a second puff pastry cake base.

Decorate the top and the plate with cubed strawberries, and icing sugar.

Check out our video below for more preparation details!

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Simple Strawberry Dessert

HERE'S HOW SIMPLE & FUN IT IS TO MAKE

* 1 pint fresh strawberries
* 1/4 cup sugar
* 1 pint whipping cream
* 1 tablespoon sugar
* 1 teaspoon vanilla
* 1 sheet of puff pastry, thawed
* powdered sugar for garnish

First, either the day before or the morning of the day you want to eat this, prepare the strawberries. Remove the green tops and rinse with cold water. Depending on their size, slice the strawberries in half or thirds. Place into a medium bowl, sprinkle with a 1/4 cup of sugar, toss lightly, cover and refrigerate.

While you're in the prep mode, get out your electric mixer and a large bowl. Whip together the whipping cream, 1 tablespoon of sugar and 1 teaspoon of vanilla. Start on a medium speed for a minute then increase to high speed whipping for another 2 minutes or so, until it forms soft peaks. Over whipping will churn the cream into butter, not good for this recipe. Transfer to a plastic freezer container and store in the frig for now. After this dessert, you'll have extra whipped cream for hot chocolate or some other treat, so store the rest in the freezer

Now for the pastry. I prepared it before I started supper. Heat the oven according to the directions on the pastry package.

On a cool surface dusted with powdered sugar, roll out and smooth one pastry sheet then cut it into nine squares. Place squares on a cookie sheet coated with nonstick cooking spray (very important). Bake for 10 to 15 minutes or however long the package directs. Allow to cool a couple a minutes, then move to dessert plates.

Top pastry with strawberries and whipped cream, then drizzle a little liquid from the strawberry bowl over the top. You are ready to eat!

Warning: While preparing this dessert, fingers large and small will come out of no where swooping and dipping into the homemade whipped cream. Strawberries will disappear and red streaks will mysteriously appear in the whipped cream. This phenomenon may occur in your home. BE READY!

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Strawberry Cheesecake Dip Recipe

Strawberry Cheesecake
Dip Recipe

Who needs an oven? This decadent dessert dip delivers all the great flavors of strawberry cheesecake with practically no effort at all.

Ingredients
Serves 2 1/2 cups
12 ounces cream cheese, room temperature
1/2 cup sour cream
3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 pint whole strawberries
1 packet graham crackers



Directions


1. Combine the cream cheese, sour cream, sugar, lemon juice, and vanilla in a food processor or electric mixer and process or beat until silky smooth.

2. Pour into a small bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to meld the flavors.

3. Remove from the refrigerator 20 minutes before serving.

4. Place the dip in a small bowl and place on a platter surrounded with the whole strawberries and graham crackers. Serve immediately.





Preparation time: 10 minutes plus 4 hours and 20 minutes downtime.

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Old-Fashioned Strawberry Shortcake

Old-Fashioned Strawberry Shortcake

5 cups fresh strawberries
2 to 3 tablespoons sugar
Shortcake (see recipe below)
3 cups chilled whipping cream
Sugar to taste

Wash and hull strawberries; drain. Either leave the strawberries whole or sliced.

Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife.

In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake.

In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.

To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream. NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using.

Makes 8 servings.

SHORTCAKE:
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 egg, beaten
1 1/4 cups milk

Preheat oven to 400 degrees F. Grease two large baking sheets.

In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk.

On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds.

Bake 15 to 17 minutes or until golden brown.

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Shortbread-tarts in the Strawberry Sabayon

Shortbread-tarts in the Strawberry Sabayon



(for 15-20 shortbread) For shortbread

* 140g softened butter (or margarine)
* 60g icing sugar
* 25g of powder of almonds
* 1 large pinch of salt
* 1 cc of white rum
* 150g flour
* 1 pinch of baking powder
* 2 egg yolks fresh
* Gilding: 1 egg

For sabayon

* 3 egg yolks
* 50g sugar
* Zest of 1 / 2 lemon (not!)

For garnish

* Strawberry jam (about 6 cs)
* Strawberries (max 1kg for all sand)
* Icing sugar

Shortbread dough preparation

Sablés-Tartelettes aux Fraises en Sabayon - sables + fraise +3
Cut butter into small cubes, place in a large bowl and wooden spoon in the work to provide consistency in the ointment. Add icing sugar, almond powder, salt, and rum. Mix with the spoon: the consistency should be thick as cream. Add sifted flour with yeast and then working in the hand between the tip of the finger to get sandy texture. Book.

In small saucepan, bring water to boil, reduce to just simmering water and poach to the yolks one by one without any damage (in practice, carefully pour the water in the bottom simmering and cook for some time to harden). Remove with a slotted spoon, drain and then move through a fine sieve pressing (with a strong and patience!). Adding the "filaments" of cooked egg yolks in the dough before and mix with hands in the mixing well to get a homogeneous paste.

Spread the dough by placing it between 2 pieces of parchment paper to reach 0.5 cm. Transfer all the soft and place in freezer to harden for 20 minutes.

Preheat oven th. 6 (180 ° C).

Remove dough from refrigerator, remove the sheet of parchment paper and lightly flour the dough on the surface. Using cookie cutter or a glass of 7 cm diameter, round details in the dough and placed them as in the lined baking sheet with parchment paper. Collect the dough in the fall make sure to delete the excess flour, and not too much dough to spread more and more in detail from the 7 cm discs while.
Brown surface of the disc with a whole egg beaten. Oven and burned about 15 minutes (the shortbread should be golden Brown with a few edges). Cool.

Sablés-Tartelettes aux Fraises en Sabayon - sables + fraise +2
Preparation sabayon

Pour the egg yolks in a bowl or a high end saladiermoyen. Add sugar and whip with electric mixer, until the device should be pale and the company (has been running slowly - tape - when the whip is lifted). If desired, add lemon zest, grated very fine.

Service

Strawberries wash, dry and cut into 2 or depending on the size of the strip.
Preheat broiler (if you can set up a small sand-tarts the gratin "kitchen torch).

Before serving, spread strawberry cc of 1 per hour on the RW have scraped smooth strawberries, covered with zabaglione and then sprinkle with icing sugar. Gratins some time under the broiler. Serve immediately.

Sablés-Tartelettes aux Fraises en Sabayon - sables + fraise +006
Source: adapted laitages I Sablés-100 prescription Tartelettes en Sabayon aux Fraises - Christophe Felder

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Strawberries with Cream Cheese Dessert recipe - 125 calories

Strawberries with Cream Cheese Dessert recipe - 125 calories Ingredients: 2 lbs fresh strawberries (medium to large work best) 2 (3 ounce) packages cream cheese, softened 1 / 4 cup powdered sugar (or to taste) 4 ounces sour cream 1 / 4 teaspoon vanilla extract 2 tablespoons of grated semisweet chocolate (optional) 1 / 8 teaspoon almond extract (optional) blueberries, for Garnish (optional) Preparation: 1. Wash the strawberries. 2. Cut out a small hole / core at the top of each strawberry (where the cream will sit). 3. In a bowl, blend the cream cheese, sour cream, powdered sugar, vanilla extract and almond extract (if using) on medium speed until light and fluffy. 4. Optional: Fold 2 tablespoons of grated chocolate cream into the mixture. 5. Spoon the mixture into a decorating bag (or use a large zip lock bag, cutting Avery small piece off one of the bottom Corners to use the decorating tip). 6. Squeeze the cream mixture into the holes / cores of the strawberries. 7. Top off each with a strawberry blueberry (optional). 8. Chill for at least an hour before serving. Servings: 10 Nutritional information for one serving: Calories: 125 Calories from fat: 78 Total fat: 8.7g Cholesterol: 23mg Total carbs: 10.9g Fiber: 1.8g Protein: 2.3g via

Strawberry Mirror Cake

Strawberry Mirror Cake

Ingredients

3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur

Method

Preheat oven to 230C. Butter and flour the sides of an 11-by-17 inch jelly roll pan (rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.

Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.

In a separate bowl, beat the egg whites until foamy, add cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks (do not over beat).

Sift flour over the egg yolk mixture and fold in . Stir in one fourth of the whites. Then carefully fold in the remaining whites.

Spread batter evenly in pan. Bake until light brown and springy to touch (7 to 10 minutes).

Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8 ¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside.

At this point the cake can be frozen.

Soaking Syrup

Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.
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STRAWBERRY PIE

STRAWBERRY PIE

1 small pkg strawberry Jello
1 1/2 cups boiling water
1 pkg instant vanilla pudding
1 cup fresh or frozen strawberries
1 baked pie crust

Dissolve jello in boiling water, and instant pudding and stir until dissolved. When cool and starts to thicken, add strawberries and pour into baked crust. Serve with whipped cream.

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Strawberry Dessert

Ingredients for Baked Crust:

* 1/2 cup flour
* 2 tablespoons brown sugar, packed
* 1/4 cup walnuts or pecans, coarsely chopped
* 1/4 cup butter, melted

Ingredients for Strawberry Filling:

* 1 egg white
* 1/2 cup white sugar
* 1 cup fresh strawberries, washed, trimmed and sliced
* 1 tablespoon fresh lemon juice
* 1/2 cup heavy cream, whipped
* Garnish suggestions: strawberry fan garnish, roses, mint sprig

What’s Next:

Go ahead & preheat your oven 350 F or 175 C.

In a small bowl mix together crust ingredients and spread thinly on a baking sheet to bake 15 to 20 minutes or until golden. Remove from oven and place the baked crust mixture in a spring form pan evenly distributing the baked crumbs; set aside to cool. Note: This can be made the day before and covered at room temperature.

With an electric mixer beat the egg white in a large bowl until frothy, gradually add white sugar and continue beating until soft peaks form. Add the sliced strawberries and lemon juice beating on high speed 7 to 10 minutes or until the strawberry dessert is light and fluffy; fold in the whipped cream in 3 additions and spread the strawberry dessert mixture over the cooled crust. Cover and freeze at least 4 hours or overnight.

When ready to serve cut into wedges or rounds, garnish with a baked crumbs, a sprig of mint and a strawberry fan garnish or a strawberry flower garnish and serve the strawberry dessert - frozen strawberry dessert.

A great wine with this dessert is a Pinot Grigio.

Chocolate Strawberry Cake Squares

The decadent chocolate fudge combined with the sweet flavor of strawberries in this recipe will have your lover wanting more. And the best part is that it’s quick and simple to make. It serves two so it is a perfect treat for Valentine’s Day.

2 slices pound cake
1/4 cup plus 2 tablespoons hot fudge sauce
2 tablespoons Amaretto
8 strawberries, sliced

2 tablespoons hot fudge sauce, melted
toasted slivered almonds
vanilla ice cream

In a microwave-safe bowl, combine the 1/4 cup plus 2 tablespoons hot fudge sauce and Amaretto. Microwave on high for 30 seconds. Put half of the sauce on one dessert plate and half on another. Put the cake slices in the fudge sauce. Put the strawberries in even layers on top of the cake. Microwave each cake square on high for 30 seconds. Top with the 2 tablespoons hot fudge sauce, slivered almonds and ice cream.

Chocolate Strawberry Ice Cream Dessert

A delightful treat for your valentine with Oreos, chocolate and strawberries. A perfect chilled dessert to help steam up your romance.

50 Oreo’s, crushed
4 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1 cup chocolate syrup
1 package (8 ounces) whipped topping, thawed
1/2 gallon strawberry ice cream, thawed slightly
1 pint strawberries, sliced
chocolate syrup

In a small bowl, mix the crushed Oreo’s and butter. Put 1/3 of this mixture into a 9 x 13-inch pan. Beat the cream cheese with an electric mixer until smooth. Add the chocolate syrup gradually to the cream cheese. Fold the whipped topping into the chocolate mixture. Put the chocolate mixture on top of the crumbs and then add another 1/3 of the crumb mixture over this layer. Slice the strawberry ice cream into 1 inch thick slices and put over the chocolate layer. Top this layer with the remaining crumbs. Freeze at least overnight. Allow the dessert to sit out for about 15 minutes before cutting it into bars. Put the sliced strawberries on top of a bar and drizzle with chocolate syrup.

With a passion for baking and story telling, Jill Seader shares baking recipes and stories at YourBakingStory.com . Come enjoy the stories and recipes or get some recipe scrap booking supplies to create your own baking story. Happy Baking!

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Simple strawberry muffins

Ingredients

3 cups flour
3 eggs
1 tbsp baking powder
1 cup sugar
1 cup diced strawberries
1 cup milk
125 gms melted butter
Icing sugar/honey glaze/syrup

How to make Simple strawberry muffins

Preheat the oven at 200 C. Sift flour, baking powder and sugar together, and mix well.
Add in milk, eggs and butter and still until just blended (and lumpy). The batter doesn’t have to be smooth; be careful not to overmix as it will result in a tough texture.
Fold in the diced strawberries and spoon into muffin molds.
Bake for 20 minutes or until golden brown. Allow to rest for several minutes before sprinkle the tops with icing sugar or brushing the muffin tops with some honey glaze/syrup.

Strawberries with Yogurt and Vanilla

Ingredients

1 Handful of Strawberries
1/2 teaspoon of good vanilla extract, like Mexican or Tahitian vanilla
1/2 teaspoon of sugar
1/2 cup of plain yogurt How to make Strawberries with Yogurt and Vanilla
Wash and cut the strawberries in half and place in a bowl. Scoop yogurt on top of strawberries. Sprinkle sugar over yogurt and drizzle vanilla over entire bowl. Enjoy!

White Chocolate Strawberry Cups

The perfect summer dessert

* 4 ounces cream cheese
* 1 / 2 large container cool whip
* 1 / 2 Tbsp Jello mix, or just add to your tastes, however strong you want it.
* 1 / 3 cup strawberrys, chopped really little
* about 4 or 5 more to cut up strawberrys on top for decoration.
* 1 / 2 White Chocolate Almond bark
* Wilton cup molds


Mix cool whip, and softened cream cheese together. Add Strawberry Jello mix to your tastes, and a couple drops strawberry extract can even be added here, and then add the diced strawberries. White Melt chocolate and pour into cup molds Wilton 1 / 3 full Brushing up the sides just like the oreo truffle cups. Refridgerate for several minutes, and brush up the sides a little more for thickness if desired. Pop out the cups, fill with strawberry, Drizzle mixture and white chocolate on top if you would like, they also look nice without it, then add a slice strabwerry in the top.

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STRAWBERRY CHEESECAKE

INGREDIENTS
STRAWBERRY Cheesecake Recipe


6 Digestive biscuits, crushed
30g/1oz butter, melted
85g/3oz strawberries, halved
3 tablespoons Mascarpone cheese
1 teaspoon caster sugar
The seeds of one vanilla pod
100ml / 3 ½ fl oz double cream, Whipped


Cooking Ten METHOD FOR THE MINUTE STRAWBERRY Cheesecake Recipe

Add the crushed digestives and melted butter to a bowl and mix together.
In a separate bowl, mix together the strawberries, mascarpone, sugar, vanilla and cream. Digestive Press the mix into the base of a 5 inch chefs' ring. Cut some strawberries in half enough to line the ring with the strawberries facing the outside. Roughly chop the rest. Add the cheese and strawberry mixture to the chefs' ring off.Gently level and ease the cheesecake out of the ring.
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STRAWBERRY & WHITE CHOCOLATE MUFFINS

(makes abt 12 muffins)

1½ cups (225 gm) plain flour
2 tsp baking powder
a pinch of salt
½ cup (100 gm) granulated/caster sugar
½ cup (125 gm) butter -melted
½ cup (125 ml) milk
1 large egg
½ tsp vanilla essence
1½ cups (270 gm) white chocolate chips
½ cup (160 ml) strawberry preserves or jam

Method:
Preheat oven to 180 deg Celsius. Line a 12-cup muffin pan with paper cups. (You may use individual muffin moulds too). Sift flour, b.powder and salt into a large bowl. Stir in the sugar.
Beat the butter, milk, egg and vanilla in a medium bowl until well blended. Stir the milk mixture into the dry ingredients, followed by chocolate chips. Spoon three-quarters of the batter into the prepared cups. Spoon 1 heaped teaspoonful of strawberry preserves into each muffin making a hole in the batter. Top with the remaining batter. Bake for 25-30 minute, or until a toothpick inserted into the centre of the muffin comes out clean. Cool the muffins on wire racks.

Pumpkin Cheesecake Bars

No Bake Pumpkin Cheesecake Bars

Crust:

1 box Gingersnap cookies
4 1/2 T melted butter
1/8 c sugar

Filling:

1 1/2 8oz pkg cream cheese softened
2 cups whipped cream (or 1 8oz tub of cool whip thawed)
1 15 oz can pumpkin puree
1/8 c sugar
1 tsp ginger
1 tsp cloves
1 tsp all spice
1 tsp cinnamon

Topping:

white frosting (thinned)
1 bag crushed pecans

Preheat oven to 325, puree the Ginger snap cookies and add sugar and melted butter, mix with a fork until butter is incorporated. Lightly grease a baking dish and press crust mix into the bottom and sides using the back of a spoon. Bake at 325 for 8 minutes, let cool before filling.

In a large bowl mix the cream cheese, pumpkin and spices. Fold in the whipped cream and mix until smooth. Pour onto gingersnap crust. Refrigerate 3 hours.

Top with pecans and drizzle thin white frosting all over the top of the pumpkin cheesecake bars!

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Lemonade Pie Recipe

No Bake Lemonade Pie Recipe

Ingredients:
1 (9 oz.) carton Cool Whip, thawed
1 (6 oz.) can frozen lemonade, thawed
1 (14 oz.) can Eagle Brand sweetened condensed milk

Cooking Directions:

Mix all three ingredients. Pour into prepared 9-inch graham cracker pie shell. Chill several hours in refrigerator before serving.

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Cheesecake Recipe

No Bake Cheesecake Recipe

Ingredients:

25 graham crackers (crushed to crumbs)
1 stick butter, melted
2 tbsp. sugar
1 pkg. lemon Jello
1 c. boiling water
2 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. can evaporated milk (chilled)

Cooking Directions:
Combine graham cracker crumbs, butter and sugar. Pour into a 9 x 13 inch baking dish. (Reserve 1/8 cup for topping.) Press the mixture against the bottom and sides to prepare the crust. Set aside.

Combine lemon Jello and 1 cup boiling water and cool. Cream together the 1 cup sugar and the 2 packages of cream cheese, which have been softened. Set aside.

Whip the can of evaporated milk until very thick. Combine the Jello mixture, the cream cheese mixture and the whipped evaporated milk. Blend on low speed with mixer. Pour into prepared graham cracker crust. Sprinkle reserved crumbs over top. Chill until set and firm. (May top with fruit if desired.)
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strawberry pudding

2 packets jelly powder white
6 white eggs (180 ml), shake numb
600 ml milk white liquid
1 cocktail cans, tiriskan
100 gr sugar

Material sauce:
200 gr strawberry jelly
500 ml water
50 gr sugar
1 tbsp maizena

How to create:
1. Cooking gelatin with milk and sugar until boiling.
2. Enter the dough jelly into the egg white shake that stirred while still shaken up to the average.
3. Enter cocktail, confused. Enter into print, let frozen.
4. Make the sauce: jelly made with a little liquid water. Boil the remaining sugar with water and boil until maizena. Enter a jelly that is liquid, slosh back to the boil. Lift, poke until cold.
5. Serve pudding with sauce.

strawberry bread

ingredients:

750 g cream cheese / cream cheese, leave the room until bersuhu
200 g sour cream / sour cream, leave the room until bersuhu
250 g sugar
1 lemon citrus fruit imports, scar skin
7 egg chicken
2 pieces of chocolate sponge / chocolate sponge cake *)
Decoration:
Fresh strawberry
Chocolate tub

How to create:

* Shake cream cheese, sour cream and sugar with mikser speed with current or shake until sugar dissolves wire and soft.
* Add grated orange peel and lemon shake until the eggs while being flat and slippery.
* Prepare 2 pieces brass ring 22 cm. Wrapped with aluminum foil.
* Put chocolate sponge base in each brass.
* Pour batter cheese to 2 / 3 full.
* Place a cake containing brass in the brass that more. Give hot water at up to 1-2 cm.
* Input into the oven bersuhu 160 for 30-40 minutes until the surface of the frozen cake.
* Lift and wait for the cold
* Ornamental decoration of the cake.

Pavlova Strawberry

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Ingredients:

3 egg white
1 cup white sugar
Vinegar 1 st
3 sm water
Vanilla 1 st
3 st cornflour

Directions:

1. Shake egg white until stiff.
2. Add water slowly slowly, the water 1sm shake ... .. so keep up to 3 sm.
3. Add sugar, little little.
4. Then enter the other, and the average slow slow poke.
5. inputs oven 140 degrees for 1 hour.
6. I have cooked, turn off the oven, diamkan pavlova in the oven for 1 hour longer.

How to decorate:
give the surface pavlova with full cream liquid that has been in the thick shake.
decorative top with fruit fruit fruit such as kiwi, strawberry, orange, cherry, banana etc..

strawberry bread pudding

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Ingredients:
1 liter milk
100 grams sugar
5 yellow
4 egg white
1 sm lemon grated orange peel
vanilla
300 grams of bread
200 grams of strawberry
Strawberry jam to spread.

Directions:
1. inputs milk, sugar, eggs, orange peel, and vanilla.
2. Enter the bread, with a spoon or mixer until mixed.
3. Put the pyrex I polish in the butter, Justify
4. put the top of the chopped strawberry, Justify.
5. input oven175 degrees for 40 minutes to 3 / 4 cooked.
6. Remove the top and oles with strawberry jelly.
7. Grilled again 150 degrees for 15 minutes.

decoration:
Enter the 2 egg white mixed with a shake of 50 grams of sugar into the container. Enter his little sugar little while to shake and hold rigid.
Enter a cake in a bag spray, spray the top of the pudding with the decorative pattern can be shaped mats, or the bend:)
Enter in the grill again until the brown color decoration.

Serve pudding warm with ice cream. Yummyyyyyyy