STRAWBERRY CHOCOLATE TRUFFLES
The ever-popular combination of strawberries and chocolate shines in these rich, decadent truffles. I often double the recipe to give as gifts. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.
Nutrition Facts : Calories 147 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 17mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
SUPER STRAWBERRY TRIFLE
This is a delicious and easy dessert to make, short in ingredients and time. This is also a no-bake dessert, which makes it a summertime favorite! Looks beautiful in a trifle bowl. Great as a birthday or holiday dessert. Depending on how many people you are serving it usually does not last more than 1 day in my house! This can also be easily modified with other fresh fruits, but strawberry is our favorite! Pound cake cake work in place of angel food. Enjoy!
Provided by *auntie*
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
Steps:
- Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
- Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
- Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
- Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
- Cover bowl with plastic wrap and refrigerate for 4 hours.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 86.4 g, Cholesterol 7.3 mg, Fat 9.7 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 703 mg, Sugar 53.7 g
STRAWBERRY TRIFLE
This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal.
Provided by prissycat
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 36.7 g, Cholesterol 5.6 mg, Fat 6.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 271 mg, Sugar 10.8 g
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
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- Place the freeze-dried strawberries in a sandwich bag, press out the air, and seal it shut. Use a rolling pin or meat mallet to crush the strawberries into a powder with only a few small chunks remaining.
- Warm the cream until it reaches about 110-115 F. (Here's my favorite thermometer.) You can do this in a small saucepan over gentle heat or in a double boiler. Add the butter and whisk until it is fully melted.
- Add the chopped chocolate to the warm cream and stir with a flexible spatula until all the chocolate has melted. You may need to pop the saucepan or double boiler back on the heat for a few seconds to make sure there are no lumps of unmelted chocolate.
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- Using a handheld mixer or a food processor, mix the graham cracker crumbs, cream cheese, and confectioners’ sugar together. It may not come together at first, but if you keep mixing– and even use your hands for a minute– it will all come together to form 1 big clump. With a rubber spatula or wooden spoon, stir in the strawberries. The mixture will be wet from the strawberries.
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