FRESAS CON CREMA
Freshly picked or store-bought strawberries make an amazingly delicious spring or summer treat! My husband loves this special treat. The creaminess, along with the crunchiness of the granola, adds the most smoothing taste with the refreshing strawberries.
Provided by Evelyn P Bonilla
Categories Strawberry Desserts
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Stem strawberries and slice lengthwise.
- Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
- Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
- Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 48.2 g, Cholesterol 42.7 mg, Fat 21.4 g, Fiber 4.8 g, Protein 10 g, SaturatedFat 8.8 g, Sodium 73 mg, Sugar 32.3 g
FRESAS CON CREMA MY WAY
As a child, home was wherever the Marine Corps sent my dad, so naturally living in Arizona and California I was exposed to a lot of cuisine from Mexico, and this fresas con crema recipe takes me back to my childhood. In fact I prefer this as a topping on shortcake.
Provided by thedailygourmet
Categories Strawberry Desserts
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
- Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
- Refrigerate for 4 hours before serving.
Nutrition Facts : Calories 676.9 calories, Carbohydrate 38.2 g, Cholesterol 103.2 mg, Fat 53.3 g, Fiber 1.1 g, Protein 10 g, SaturatedFat 33.2 g, Sodium 244.2 mg, Sugar 31.3 g
ARROZ CON LECHE
This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Provided by gator10
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
- While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
- After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
- If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 325 calories, Carbohydrate 59.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 3.8 g, Sodium 148 mg, Sugar 32.4 g
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