Strawberry Bellini -myrecipes.com

Strawberry Sauce

2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice

Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved.
Allow the syrup to cool completely. Hasten cooling by setting pan in a shallow bowl of ice water.

Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup. Puree until smooth.

Press through fine sieve to remove some of the strawberry seeds, if desired.

Coarsely chop remaining strawberries and add to strawberry puree. Serve.
Can be stored refrigerated, in tightly covered containers for up to 4 days.

Strawberries and Cream

1 cup whipping cream
2 tablespoons white sugar
1/2 cup sour cream
1 tablespoon Grand Marnier or Amaretto liqueur
1 1/2 - 2 pints fresh strawberries, washed and hulled


In a large mixing bowl whip the cream and sugar with a mixer until thick but not stiff Add the sour cream and beat until mixture is thoroughly combined. Continue to beat  while gradually pouring in the liqueur.

Divide strawberries between 6 dessert dishes. Reserve 6 strawberries for garnish. Pour cream over berries. Top with a reserved strawberry. Serve immediately.
 

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.