CHERRY-BERRIES ON A CLOUD
A "cloud" of meringue is heavenly when filled with a cream cheese blend and colorful, sweet-tart fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
- Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
- In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
- In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 82 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg
CHERRY BERRIES ON A CLOUD
"Serve this elegant dessert, and you're sure to get requests for the recipe," says field editor Darlene Alexander of Nekoosa, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
Nutrition Facts : Calories 279 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
BERRIES ON A CLOUD
Make and share this Berries on a Cloud recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not underbeat).
- Spread evenly in a greased 13x9x2-in. baking pan.
- Bake at 275°F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
- Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours.
- Cut into 16 pieces.
- Combine topping ingredients; spoon 1/4 cup over each serving.
SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM
Sweet ripe fresh berries nestled in airy clouds of Chantilly cream. Simple, yet elegant. This is a lovely light and romantic dessert that's gorgeous served in pretty dessert glasses or a glass trifle dish, strewn with pink rose petals.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
- Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
- Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
- Top with a dollop of whipped cream and a berry.
- Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
Nutrition Facts : Calories 276.9, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.7, Sodium 23.7, Carbohydrate 19.2, Fiber 1.4, Sugar 15.4, Protein 1.7
CHERRY BERRY ON A CLOUD
A light dessert, just right after a big Easter dinner. You need to start two days before you want to serve it, but it doesn't take very long.
Provided by NettieMae
Categories Pie
Time P2DT1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg whites until frothy, slowly add sugar, cream of tarter and salt.
- Pour in greased 9 x 13 pan.
- Bake 60 minutes at 275 degrees.
- Turn off oven and leave in oven overnight.
- Do not peek.
- The next morning make this: Blend the cream cheese, sugar and vanilla.
- Fold in whipped cream and marshmallows.
- Spread on baked meringue.
- Refrigerate 12 hours or overnight.
- Top with cherry pie filling and strawberries.
BERRIES ON A CLOUD RECIPE - (4.6/5)
Provided by á-10966
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly. 2. Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours). 3. Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve. 4. At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue. 5. Cover and refrigerate for at least 4 hours or up to overnight. 6. When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.
More about "berries on a cloud dessert recipes"
BERRIES IN A CLOUD - EASY GLUTEN FREE DESSERT RECIPE
From iowagirleats.com
4.5/5 (2)Category Dessert, Holiday, Kid FriendlyServings 8Estimated Reading Time 9 mins
- For the Lemon Curd: Add lemon juice, sugar, and salt to a small saucepan then set aside. Place a fine mesh strainer over a medium-sized bowl then set aside. In another small/medium-sized bowl, whisk together eggs and egg yolks until very smooth then set aside.
- Turn the heat under lemon juice mixture to a touch below medium then gently stir until the sugar has dissolved, 2-3 minutes. Very slowly stream a ladleful of the hot lemon juice mixture into the bowl of eggs while whisking vigorously, then stream that mixture slowly back into the saucepan while whisking vigorously. Continue to whisk vigorously until the lemon curd is very thick, 3-4 minutes, turning the heat down slightly if it begins to bubble.
- Pour the lemon curd through the fine mesh sieve then use a spatula to gently press the curd through, leaving any small pieces of cooked egg in the sieve. Add half the butter then stir until smooth before adding the remaining butter and stirring until smooth. Cover the lemon curd with a piece of plastic wrap placed directly on top of the curd then refrigerate until completely chilled.
- For the Meringue: Preheat oven to 200 degrees then line a half sheet pan with parchment paper and set aside. Add egg whites to a large glass bowl if using a hand-held mixer, or the bowl of an electric mixer, then let come to room temperature for 30 minutes.
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