Lowfatstrawberriesandalmondcream Recipes

Steps:

• Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
• Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
• Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.

Steps:

• In a saucepot over medium heat mix the frozen strawberries with the water. Cook until the strawberries have defrosted and the berries have slumped. Remove from heat and let cool slightly. Taste the strawberries and add the sugar if desired. Divide between dessert bowls, top with whipped cream.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.,

Steps:

• Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.

Steps:

• Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
• Cover and blend until smooth.
• Cover and refrigerate.
• Prepare crepes.
• Spread 2 T.
• cheese over each crepe.
• Sprinkle 1 T.
• chopped strawberries over cheese.
• Fold each crepe in half, then into thirds to form a triangle.
• Spoon strawberry sauce over crepes.
• Sprinkle with powdered sugar if desired.

Steps:

• In a small saucepan, combine lemon juice, butter and sugar. Bring to a boil, stirring constantly. Remove from heat. Cool.
• Place beaten egg yolks in a small bowl. Spoon 2 tablespoons lemon juice mixture into egg yolks, mix well then add back to remaining lemon juice mixture. Return to heat and slowly bring to a boil over medium heat, stirring constantly. Once mixture is boiling, remove from heat and cool.
• In a blender, combine 1/2 cup diced strawberries, sugar and water. Puree until smooth to form sauce.
• Place 2 tablespoons strawberry sauce on each plate. Top with 1/2 cup sliced strawberries and 1 1/2 tablespoons lemon curd.