Low Calorie Strawberry Charlotte Food

STRAWBERRY CHARLOTTE

Steps:

• Place strawberries in blender; blend until pureed. Set aside. Stir boiling water into dry gelatin mix in medium bowl until dissolved. Add strawberry puree; mix well. Refrigerate 45 min. or until slightly thickened.
• Add yogurt; beat with electric mixer on low speed until light and fluffy. Line bottom and side of 9-inch pie plate with wafers. Fill with the gelatin mixture.
• Refrigerate 2 hours or until set. Top with the whipped topping just before serving. Store leftovers in refrigerator.

STRAWBERRY CHARLOTTE

Steps:

• In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
• Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
• Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
• Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.

LOW-CALORIE STRAWBERRY CHARLOTTE

Steps:

• Prepare vanilla pudding according to the package directions, using the skim milk, and set aside to cool.
• Set aside 8 small strawberries for garnish and chill until serving time. Hull and slice the remaining strawberries.
• In a medium bowl, combine them with the sugar and 1 teaspoon vanilla extract. Set aside.
• Arrange the lady fingers split in half, in the bottom and sides of a 2-1/2 quart glass serving bowl. Pour the sliced strawberries over the lady fingers.
• Stir the remaining 2 teaspoons vanilla extract into the pudding and pour this mixture over the strawberries.
• Spread the whipped topping over the pudding. Cover and chill for at least 2 hours (or overnight).
• Just before serving, cut in 8 slices and garnish with the 8 reserved whole strawberries and the toasted sliced almonds on top. Mmmm -- it is sooo -- good.!
• Calories: 162, Calories from Fat: 36, Carbohydrates: 2 g, Cholesterol: 217 mg.

STRAWBERRY CHARLOTTE

Steps:

• Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
• Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
• Beat the cream.
• Line the sides of a cylindrical mold with ladyfingers.
• Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
• Cover with wraxed paper and refrigerate for 8 hours.
• Reverse dessert into a serving dish. Decorate with fresh strawberries.

LOW-FAT STRAWBERRY ANGEL FOOD CAKE

Steps:

• Heat oven to 375ºF.
• Mix powdered sugar and flour; set aside.
• Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
• Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
• Continue beating until stiff meringue forms.
• Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
• Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
• Add cubed angel food cake in cream cheese mixture and stir until well coated.
• Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
• Refrigerate.

STRAWBERRY CHARLOTTE

Steps:

• Line bottom and sides of 5-cup souffle dish with waxed paper.
• Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.
• Bring water and 1/2 cup sugar to boil in heavy medium saucepan. Remove from heat; stir in 6 T liqueur. Cool.
• Combine 1 T liqueur and gelatin in small bowl.
• Whisk yolks and 3 T sugar to blend in medium bowl.
• Bring 1/2 cup cream to boil in heavy small saucepan.
• Remove from heat; whisk into egg mixture. Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.
• Remove from heat, add gelatin and stir until dissolved. Transfer custard to bowl; cool slightly.
• Puree thawed strawberries in processor. Pour 1/2 cup pureed strawberries into custard. Let stand until cool, but not set, about 15 minutes.
• Whip 1 cup cream in large bowl until medium peaks form. Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.
• Trim about 15 biscuits to 2-inch lengths. Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.
• Spoon mousse into biscuit-lined dish. Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.
• Stir 3 T sugar into berry puree for sauce.
• Cover charlotte and sauce separately and refrigerate overnight.
• Unmold charlotte onto platter. Remove waxed paper. Garnish with additional strawberries. Serve with sauce.