Amaretto
Strawberries
1 pint fresh strawberries
1/4 cup Amaretto liqueur
Vanilla ice cream
Slivered almonds
Wash and hull strawberries; drain. In a large bowl, marinate
strawberries in Amaretto liqueur overnight. Serve over ice cream and
sprinkle with slivered almonds.
Strawberry
Cream Pie
1 package (4-serving size) vanilla instant pudding and pie filling
1 cup sour cream
¼ cup milk
2 teaspoons grated orange rind
2 cups frozen whipped topping, thawed (plus extra for garnish, if
desired) (1 8-ounce container equals 3 ½ cups)
1 prepared 9-inch graham cracker pie crust
2 cups fresh strawberries, hulled, rinsed and patted dry
In a large bowl, combine the vanilla pudding mix, sour cream, milk, and
orange rind. Add the whipped topping and beat with a wire whisk for 1
minute or until well blended. Spoon half the mixture into the pie crust.
Press the strawberries, stem-side down, into the mixture, then top with
the remaining mixture. Freeze the pie for about 1 hour or refrigerate
for 3 hours before serving. Garnish with additional whipped topping
and/or strawberries. Yield: 6 to 8
Strawberry
Cheese Pie
1 unbaked pie shell
1 small carton Cool Whip
2 Tbsp. corn starch
1 pkg. (3 oz) strawberry gelatin
1 8 oz. block cream cheese
3/4 cup sugar
1 cup 4-X powdered sugar
1 cup water
4 cups sliced strawberries
Directions:
Bake pie shell at 450 degrees for 8-10 minutes. Cool on wire rack. Beat
cream cheese and 1 cup 4-X powdered sugar. Fold in cool whip. Pour this
mixture into pie crust and refrigerate.
In saucepan, combine sugar (3/4 cup), cornstarch, and water until
smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Stir in gelatin until
Strawberry Tart
1 large package of cream cheese, softened
9-inch graham-cracker crust or baked pie shell
3 cups whole strawberries, hulled
1/2 cup red-currant jelly
Carefully spread cream cheese in crust. Arrange berries pointed end up
in single layer over cheese. Chill. Heat jelly until smooth and of glaze
consistency; spoon over berries. Serve at once or refrigerate.
Makes 8 servings.
Strawberry
Cheese Tart
1 pound low-fat cream cheese, softened
½ cup low-fat sour cream
3 Tablespoons sugar
1 teaspoon grated lemon peel
12 packaged graham cracker tart shells (about 3½ inches in diameter)
2/3 cup strawberry preserves
Combine cream cheese, sour
cream, sugar and lemon peel in small bowl; beat until smooth. Spread
evenly into
crumb crusts; refrigerate
about 4 hours. Before serving, spread evenly
the strawberry preserves
over the filling.
Strawberry Parfait
1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned
Whip the cream until firm. Fold in the melted chocolate.
Reserve 6 strawberries for garnish.
Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses. Top
with whole strawberries. Serve cold.
2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
½ cup of granulated sugar.
½ cup of sliced almonds, toasted.
½ cup of seedless raspberry jam.
¼ cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.
Strawberry Custard Cake
2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
½ cup of granulated sugar.
½ cup of sliced almonds, toasted.
½ cup of seedless raspberry jam.
¼ cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.
Mix together sugar, cornstarch and milk in a saucepan.
Cook over a medium heat for about 10 minutes, stirring, until mixture
comes to boil.
Boil for 1 minute; then remove from heat.
Add ½ cup of this mixture to the beaten egg yolk; then return the
mixture to saucepan, beating thoroughly.
Cook for 3-4 minutes.
Add the vanilla and set aside to cool.
Place the slices of pound cake along the bottom of a large dish.
Spread slices with the raspberry jam.
Slice the strawberries and place over jam.
Drizzle orange juice over the strawberries.
Spread custard over top; then sprinkle with almonds.
Cover and refrigerate.
