Strawberrydip Recipes

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add yogurt, strawberries, honey and syrup; mix well. Refrigerate for at least 4 hours. Stir before serving. Use fruit for dipping.

Steps:

• Beat marshmallow creme and cream cheese together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Steps:

• Microwave 3 ounces chopped bittersweet chocolate, 1/2 cup heavy cream and 1 tablespoon butter until just melted, about 1 minute. Whisk in 1 teaspoon vanilla and 1 tablespoon brandy. Serve strawberries with the chocolate sauce, sour cream and turbinado sugar for dipping.

Steps:

• Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
• Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
• Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
• Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
• Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
• Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Steps:

• Mix ingredients until blended.
• Refrigerate 1 hour.

Steps:

• Slice the strawberries.
• Put them into the food processor (or blender) with the splenda. Pulse until well combined but still a bit chunky.
• In a small bowl gently combine the strawberry mix with the cool-whip.
• Chill until ready to serve. You may want to stir it once before you serve it.

Steps:

• Blend strawberries and drink mix in blender until pureed. Strain into bowl to remove seeds; set aside. Mix 1/2 cup sugar and cinnamon in medium bowl until blended.
• Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
• Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil. Cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to cinnamon mixture; toss to evenly coat.
• Serve churros with the strawberry sauce.

Steps:

• In a blender or food processor, combine the strawberries, sour cream, sugar, and vanilla. Cover and process until smooth.
• In a small mixing bowl, beat cream until stiff peaks form.
• Fold into strawberry mixture.
• Cover and refrigerate for at least one hour.
• Serve with fruit.

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

Steps:

• In a small saucepan over low heat melt the preserves.
• Add cream cheese; stir until smooth.
• Remove from heat; stir in low-fat yogurt and onion soup mix.
• Refrigerate for 30 minutes or up to 3 days.
• Serve slightly chilled.

Steps:

• In a large bowl, beat cream cheese, honey and vanilla until smooth. Add strawberries; beat for 1 minute. Serve with graham crackers.