Frozen Strawberry Dessert Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

Steps:

• In bowl, combine flour, brown sugar, walnuts and cinnamon. Mix well. Stir in melted butter until well blended.
• Transfer mixture to large baking tray. Bake at 350 for 20 minute stirring often. Mixture should be crumbly. Cool.
• In large bowl, beat egg whites until foamy. Gradually add sugar, beating constantly until very thick.
• Add undrained strawberries and lemon juice. Beat for at least 10 minute until mixture is very light and fluffy (mixture will fill bowl.) Fold in whipped topping, blending well.
• Into bottom of buttered 9x13 glass dish, evenly distribute half of brown sugar and nut mixture.
• Carefully spoon in strawberry mixture, spreading evenly. Sprinkle with remaining nut mixture. cover and freeze 8 hours or more.
• Remove from freezer about 20 minute before serving. Cut into squares. Garnish each serving with a whole strawberry and a mint leaf sprig, if desired.

Steps:

• To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" spring form pan. Chill.
• For filling, combine condensed milk, lime juice, tequila and orange liquor.
• Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.

Steps:

• In a blender combine the pecans, coconut, honey and olive oil until fully combined and at a desired crust texture.
• Spray a mini cupcake tin with non-stick cooking spray.
• Press the pecan mixture into each individual hole of the tiny cupcake tin.
• Clean blender and add your strawberries.
• Blend until it is a smooth liquid-like smoothie.
• Pour the blended strawberries into a small bowl and fold in the Greek yogurt.
• Fold until it is fully combined.
• Spoon the strawberry mixture on top of the pecan crust until it reaches the top. Do not let it bubble or pour over, because it will make them tricky to get out, or make them look not as cute.
• Place the pan in the freezer and freeze for 30 minutes to an hour.
• Once they are frozen, spoon the Skinny Frozen Strawberry Bites out of the pan or go around the edges with a knife to pop them out.
• Serve immediately and enjoy!

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the flour, brown sugar, butter, and walnuts. Mix together and spread out on a large cookie sheet I used a 15 x 10 x 1 baking sheet.
• Cook for about 15 minutes, stirring 2-3 times during baking. Let cool for about 5-10 minutes, remove 1/2 cup to use for later, and press the rest of the nut mixture into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.
• In another bowl, mix together strawberries, sugar, and lemon juice. Fold in the Cool-Whip and spread over the cooled crust.
• Top with the reserved 1/2 cup of nut mixture, sprinkled over the strawberry filling.
• Cover and place in the freezer for at least 6 hours.