Strawberry Blossoms Recipes
STRAWBERRY BLOSSOMS
Four ingredients and 20 minutes is all you need to make these delicious strawberry blossoms - a delightful fruit dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Remove stems from strawberries to form a flat base. Place strawberries on cutting surface, pointed end up. With sharp knife, carefully slice each strawberry in half vertically to within 1/4 inch of base. Cut each half into 3 wedges to form 6 petals. (Do not slice through base). Pull petals apart slightly.
- In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.
Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Strawberry, Sodium 20 mg, Sugar 2 g
STRAWBERRY BLOSSOM
Make and share this Strawberry Blossom recipe from Food.com.
Provided by Queen Shay
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.
- In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.
Nutrition Facts : Calories 226.9, Fat 16.4, SaturatedFat 10.1, Cholesterol 49.4, Sodium 130.2, Carbohydrate 17.6, Fiber 2.2, Sugar 13, Protein 4.1
STRAWBERRY BLOSSOMS
Make and share this Strawberry Blossoms recipe from Food.com.
Provided by COOKGIRl
Categories Strawberry
Time 20m
Yield 12 filled strawberries
Number Of Ingredients 7
Steps:
- Note: A Ziploc-type sandwich bag can be used instead of a pastry bag to fill the strawberries. Place the filling in the bag, then squeeze out the excess air before sealing. Carefully snip off corner of the bottom of the bag.
- Remove stems from strawberries to form a flat base by cutting off horizontally a very thin top layer of each strawberry.
- Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. *DO NOT* slice through the base. Pull petals apart slighly and very carefully.
- In a small bowl, combine cream cheese, powdered sugar, sour cream and extract; beat until light and fluffy.
- Fill strawberries with cream cheese mixture using a a pastry bag with star tip, ziploc bag or small spoon.
- Refrigerate until ready to serve. When ready to serve, garnish each strawberry with a small mint leaf and a sprinkle of roasted hazelnuts.
Nutrition Facts : Calories 40.5, Fat 3, SaturatedFat 1.8, Cholesterol 8.7, Sodium 22.2, Carbohydrate 3, Fiber 0.4, Sugar 2.2, Protein 0.7
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