Frostedstrawberrysmoothie Food

STRAWBERRY SMOOTHIE

Steps:

• Gather the ingredients.
• Place strawberries in bottom of a blender or food processor fitted with a metal blade. Add cranberry-raspberry juice and orange juice and top with vanilla yogurt.
• Cover and immediately blend until smooth, scraping down sides if needed.
• Pour into glasses and garnish each with a strawberry. Serve immediately.

FROSTED STRAWBERRIES

Steps:

• Wash and pat dry the strawberries with paper towels, leaving the green caps and stems intact.
• Line a baking sheet with parchment or waxed paper, and set aside. Place the finely chopped peanuts in a bowl, and set aside.
• Heat the frosting in the microwave until warm and melted, 20 to 40 seconds. Hold each strawberry by the green top, and dip it straight down into the warm frosting, coating about 3/4 of the berry.
• Gently roll the dipped strawberry in chopped peanuts, and place on the lined baking sheet to set up. Serve as soon as they have set.

FROSTY FRUIT SMOOTHIE

Steps:

• Place the juice and Benefiber® in a blender and blend 30 seconds. Add the banana and blend until smooth. Blend in the frozen fruit.
• Each serving provides 8.7 g of fiber.
• *Read product label before recipe preparation.

FROSTED STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an angel food tube pan. In a bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, beat 2 cups of sugar with the butter and almond extract using an electric mixer on low speed until creamy; beat in the eggs on high speed for 3 minutes, scraping down the side of the bowl a few times. Beat in the flour mixture alternating with about 1/3 cup of milk at a time, and beat until smooth and creamy, 1 to 2 minutes. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until the cake is golden brown and set, about 1 hour and 15 minutes. A toothpick inserted into the center of the cake should come out clean. Allow to cool completely.
• While cake is cooling, place 1 pint of strawberries and 1 cup of sugar in a saucepan over medium heat, stirring constantly, until the strawberries soften and give up their juice, 5 to 8 minutes. Mix the cornstarch and water in a small bowl, and stir the slurry into the strawberries; bring the filling to a boil, reduce heat to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. Set the filling aside and allow to cool for 5 minutes.
• Remove cake from pan, and cut in half horizontally. Place the bottom half of the cake on a serving platter, and spread the slightly warm strawberry filling over the cake. Place the top half of the cake on top of the filling. Chill the cake in the refrigerator until the filling has set, about 1 hour.
• Beat the whipped cream in a chilled metal bowl with an electric mixer set on high speed, adding 1/4 cup of sugar gradually, until the cream forms stiff peaks. Spread the whipped cream over the top, sides, and into center hole of the cake; top with halved strawberries for garnish.

FROSTY STRAWBERRY SQUARES (OAMC)

Steps:

• For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet.
• Bake at 350 degrees for 20 minutes; stir occasionally.
• Sprinkle 2/3 of the crumbs into a 13x9 baking pan.
• In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice.
• Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form.
• Fold whipping cream into strawberry mixture.
• Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top.
• Cover, label and freeze for least 6 hours or until firm; Serve frozen.

ROASTED STRAWBERRIES

Steps:

• Position rack in hottest area of oven. Preheat oven to 425°F/220°C.
• Hull the berries and cut in half or quarters if very large. Note that you do want to retain some size as they shrink upon roasting; don't slice them thinly! You want hunks of berries. Scatter the berries in a large roasting pan so that there is room around the berries. Sprinkle sugar over berries and toss to coat.
• Roast for 20 to 25 minutes total or until berries have exuded juice and the juice has thickened and somewhat caramelized. Shake the berries around in the pan once halfway through the time.
• Berries can be used warm, room temperature or chilled. Store up to 3 days in an airtight container.

STRAWBERRY FROSTED MILK DRINK

Steps:

• Place all ingredients in a blender and blend until smooth.
• Enjoy!

STRAWBERRY BANANA SMOOTHIE BOWL

Steps:

• Add all ingredients into blender and blend on high until you achieve a consistency similar to soft serve ice-cream. This can take about 1 minute, and you may need to scrape down the sides regularly. If the consistency is too thick and not blending, add a touch more milk
• Pour into a bowl and add your favourite toppings. Serve immediately.