Individual Strawberry Cups Food

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
• For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
• To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.

MINI STRAWBERRY ETON MESS

Steps:

• Toss half of sliced berries with sugar in a medium heatproof bowl. Cover tightly with plastic wrap and set over a medium saucepan filled with 1" of barely simmering water. Let sit until berries are soft and juices have accumulated in bowl, 25-30 minutes. Let cool, then toss in remaining sliced berries.
• Whisk cream in a medium bowl to soft peaks. Layer cream, meringues, then strawberry mixture in four 8-oz. glasses. Chill 20 minutes. Top with whole strawberries to serve.

STRAWBERRY CUPS

Steps:

• Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
• Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
• With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.

INDIVIDUAL STRAWBERRY CUPS

Steps:

• Heat oven to 350°F.
• Mix graham crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.
• Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until blended. Spoon into crusts. Refrigerate 3 hours or until firm.
• Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.

INDIVIDUAL STRAWBERRY CUPS

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press 2 tablespoons onto bottom and up sides of each of 12 muffin cups sprayed with cooking spray. Bake for 5 minutes; cool.
• Meanwhile, add boiling water to jelly powder in medium bowl; stir 2 minutes until completely dissolved. Add ice cubes; stir 3-5 minutes or until slighty thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with Cool Whip; mix well. Spoon into crusts. Refrigerate 3 hours or until firm.
• Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on high for 30 seconds or just until melted. Stir. Brush onto berries. Refrigerate 20 minutes.
• HOW TO REMOVE STRAWBERRY CUPS FROM PAN: Gently run small sharp knife around edge of each dessert to loosen dessert from muffin pan. Use tip of knife to carefully lift under bottoms of desserts to remove from pan, being careful no to cut sides of desserts.

INDIVIDUAL STRAWBERRY TRIFLE

Steps:

• Place strawberries in a bowl and toss with vinegar.
• Let stand for 15- 20 minutes at room temperature.
• Check for sweetness and add sugar if desired.
• Place heavy cream in a separate large bowl.
• Whisk with electric mixer to soft peaks.
• Add vanilla and confectioners' sugar.
• Whip until stiff peaks.
• Set aside.
• Slice pound cake into 1/2 inch slices.
• Using a cookie cutter, cut out circles from each cake slice the diameter of the glass.
• Place 1 circle in bottom of each glass.
• Brush cakes with amaretto liqueur.
• Spread 2 tablespoons of marinated strawberries on each cake.
• Using a different spoon, spread a large dollop of whipped cream on strawberries.
• Add a second layer of cake and press down lightly.
• Repeat the strawberries and whipped cream.
• Cover with plastic wrap and refrigerate till needed.
• Will keep up to two days.
• To serve: remove plastic wrap, grate amaretto cookie on top and sprinkle with demerara sugar.
• Use left over ingredients in one larger bowl for seconds.

STRAWBERRY CHEESECAKE CUPS

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove and discard any unmelted ice.
• Lean 6 parfait glasses, at an angle, against sides of muffin pan cups. Stir 3/4 cup strawberries into gelatin; spoon into parfait glasses, adding about 3/4 cup gelatin to each glass.
• Refrigerate 30 min. or until gelatin is firm.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 2-1/4 cups COOL WHIP; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe pudding mixture over gelatin layers in glasses.
• Refrigerate 1 hr.
• Sprinkle graham crumbs over desserts just before serving. Top with remaining strawberries and COOL WHIP.