STRAWBERRY CREAM CHEESE CLOUDS
This is a heavenly dessert. It is light and fluffy just like a cloud. Absolutely no one will be able to resist this. Trust me.
Provided by Michelle
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 522.1 calories, Carbohydrate 33.5 g, Cholesterol 95.4 mg, Fat 41 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 20.9 g, Sodium 358.1 mg, Sugar 15.3 g
CLOUD MERINGUES
We're on cloud nine! Make these fluffy meringue clouds with the kids and fill them with rainbow sprinkles for a colourful surprise
Provided by Juliet Sear
Categories Dessert, Treat
Time 1h50m
Number Of Ingredients 7
Steps:
- Heat oven to 120C/100C fan/gas 1. Line 2 baking sheets with parchment paper. Using a pencil, draw 6-8 clouds on each piece of parchment measuring about 10cm across by 8cm in height. Use a template as the left half of the cloud needs to be a mirror image of the right (or they won't match when they are sandwiched together). Then, turn the parchment over so the pencil marks don't come into contact with the meringue.
- Whisk the egg whites until stiff, then gradually whisk in the sugar, a tablespoon at a time, until stiff and glossy. Add in the black food colouring to make a light grey.
- Place the meringue mix in a large piping bag and pipe over the templates. Bake for 20 mins then reduce the heat to 100C/80C fan/gas ¼ and cook for a further hour or until completely dry. Leave to cool thoroughly in the oven.
- To create the storm cloud lollies, pipe stiff royal icing on the meringue, just around the edge, then add a little more to secure the stick. Fill the inside of the piped area with coloured sprinkles of your choice. Add the lolly stick to the cloud, over the icing, then sandwich the other meringue over the top to enclose the sprinkles and the top of the lolly stick. Leave to dry completely for about 3 hours or overnight.
Nutrition Facts : Calories 197 calories, Carbohydrate 48 grams carbohydrates, Sugar 48 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY-RHUBARB MERINGUE CLOUDS
Enjoy this strawberry and rhubarb filled melt-in-your-mouth meringue recipe for a delightful baked dessert idea.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
- Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
- Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
- Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 31 g, TransFat 0 g
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 3h15m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn?t spill onto the pan.) Bake for 10 minutes. Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don?t refrigerate or store covered or they will lose their crispness.)
- Photograph by Ryan Dausch
STRAWBERRY CLOUDS
Categories Milk/Cream Egg Dessert Bake Kid-Friendly Quick & Easy Strawberry Spring Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
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.
STRAWBERRY CLOUD
Serve this in individual dessert cups or parfait glasses to dress up this sweet treat for guests. -Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a saucepan over medium heat, cook and stir gelatin, pudding mix and water until mixture boils, about 15 minutes. Cool until partially set; fold in whipped topping. Spoon into a bowl or individual dishes or parfait glasses. Chill until ready to serve.
Nutrition Facts : Calories 156 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
SPRING CLOUDS IN STRAWBERRY SAUCE (FLOATING ISLANDS)
Here is a dessert that pairs mini meringues with a smooth strawberry sauce. To serve, spoon sauce into small bowls - arrange a meringue on the sauce and garnish with fresh mint leaves - ENJOY!!
Provided by Chef mariajane
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- FOR THE CLOUDS: In a large bowl, beat egg whites with cream of tartar untl soft peaks form. Gradually add sugar until whites are thick and glossy.
- In a large shallow saucepan, heat about 1 1/2 inches of water until just simmering. Using large spoon or ice cream scoop, drop 6 large portions of egg white mixture into water. Simmer for 6-8 minutes, turning gently halfway through cooking time. Lift clouds from water with a slotted spoon and drain on a towel-lined baking sheet. Serve when cooled to room temperarure.
- FOR THE SAUCE: In a food processor or blender, purée strawberries with sugar and juice until smooth. Add some exrra juice for a slightly thinner sauce if wanted.
- TO SERVE: spoon sauce into inividual shallow bowls. Arrange a cloud on sauce and garnish with a fresh mint leaf.
- MAKE AHEAD: Sauce can be prepared , covered and refrigerated up to one day ahead. Meringues can be place on a parchment-lined baking sheet and refrigerated for up to 4 hours ahead.
Nutrition Facts : Calories 157.7, Fat 0.4, Sodium 28.7, Carbohydrate 37.8, Fiber 2, Sugar 34.2, Protein 2.6
STRAWBERRY MERINGUE CUPS
Judy Grimes of Brandon, Mississippi likes to celebrate with something special from her oven that looks as good as it tastes. This pretty dessert- with red strawberries cupped in fluffy white meringue- fills the bill on both counts!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place egg white in a bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved., Drop into four mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries and garnish with mint if desired.
Nutrition Facts :
STRAWBERRIES ON A CLOUD
Great to make for gatherings because if this dessert was just sitting in my refrigerator looking at just me...I'd eat it all.
Provided by gailanng
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In medium-sized bowl, whisk condensed milk, lemon juice and whipped topping until combined.
- Arrange half of the strawberries then half of the topping mix over bottom layer of the angel food cake.
- Top with remaining layer of cake, whipped topping and stawberries.
- Chill.
- Tip: Cut the bottom layer slightly thicker than the top layer for a solid base.
Nutrition Facts : Calories 629.4, Fat 16, SaturatedFat 11.9, Cholesterol 22.5, Sodium 600.4, Carbohydrate 113.3, Fiber 2.6, Sugar 80.9, Protein 12.6
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