Strawberrybuttermilkfrozendessert Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

Steps:

• Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
• Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
• Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
• Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
• Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
• Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
• Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 375°F.
• Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
• Gradually add the buttermilk, tossing with a fork until large moist clumps form.
• Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
• Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
• Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
• Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
• Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.

Steps:

• In a blender combine the pecans, coconut, honey and olive oil until fully combined and at a desired crust texture.
• Spray a mini cupcake tin with non-stick cooking spray.
• Press the pecan mixture into each individual hole of the tiny cupcake tin.
• Clean blender and add your strawberries.
• Blend until it is a smooth liquid-like smoothie.
• Pour the blended strawberries into a small bowl and fold in the Greek yogurt.
• Fold until it is fully combined.
• Spoon the strawberry mixture on top of the pecan crust until it reaches the top. Do not let it bubble or pour over, because it will make them tricky to get out, or make them look not as cute.
• Place the pan in the freezer and freeze for 30 minutes to an hour.
• Once they are frozen, spoon the Skinny Frozen Strawberry Bites out of the pan or go around the edges with a knife to pop them out.
• Serve immediately and enjoy!

Steps:

• Crust: Combine flour, brown sugar, walnuts and butter and set 2/3 of the crumbs in a 13 x 9" pan. Set some aside for the topping.
• Whip the cream and set aside.
• Filling: In a food processor, combine the egg whites, sugar, strawberries and lemon juice. Process the mixture until frothy, about 5 minutes. Fold in the whipping cream and pour into the pan.
• Top with remaining crumbs. Freeze at least 6 hours.
• Note: If you plan on dividing this into smaller containers, make the crust 1-1/2 times so that you have enough crumbs for the topping.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the flour, brown sugar, butter, and walnuts. Mix together and spread out on a large cookie sheet I used a 15 x 10 x 1 baking sheet.
• Cook for about 15 minutes, stirring 2-3 times during baking. Let cool for about 5-10 minutes, remove 1/2 cup to use for later, and press the rest of the nut mixture into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.
• In another bowl, mix together strawberries, sugar, and lemon juice. Fold in the Cool-Whip and spread over the cooled crust.
• Top with the reserved 1/2 cup of nut mixture, sprinkled over the strawberry filling.
• Cover and place in the freezer for at least 6 hours.

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.