Strawberry Cream Cheese Clouds Recipes

Steps:

• Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
• Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
• In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
• Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Gradually add cream, beating until thickened. , Spoon mixture into 10 mounds on a waxed paper-lined baking sheet. Using the back of a spoon, shape into 3-in. cups. Freeze for 2 hours or overnight., To serve, fill with strawberries and garnish with whipped topping.

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.

Steps:

• Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread and nuts until blended.
• Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread with cream cheese mixture, using about 1 tsp. cream cheese mixture for each triangle. Roll up, starting at short side of each.
• Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

Steps:

• Slice strawberries in half and place in bowl.
• Spread cream cheese onto crackers.
• Put brown sugar into small bowl or plate. Press cut side of each strawberry into the brown sugar, then press each slice lightly onto cream cheese coated crackers.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.
• Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in muffin pan sprayed with cooking spray. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
• Bake 15 min. or until golden brown. Serve warm.

Steps:

• -------Crust-------.
• Mix crust ingredients with a fork or pastry blender.
• Press into bottom of 9x13" pan.
• Bake at 350 degrees for 15 minutes.
• Cool completely.
• -------Filling-------.
• Soften cream cheese.
• Mix in sugar until smooth.
• Crush one cup of the berries and add to cream cheese, along with the Cool Whip (I use an electric mixer).
• Coarsely chop the remaining cup of berries and fold into mixture.
• Spread filling evenly over cooled crust.
• Cover and refrigerate until served.

Steps:

• Put oven rack in middle position and preheat oven to 190°F.
• Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add 3/4 cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.
• Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.
• Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.
• While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.
• Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.
• Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.