Small Strawberries With Lemon Food

FRESH STRAWBERRIES WITH LEMON CURD

Fresh Strawberries With Lemon Curd image

This is a decadent and relatively low fat dessert that is such a treat for you and your guests if you want to share! Make sure to use the best ingredients for this for the best results. Please note that the total amount of strawberries is 3.5 cups - there are 2 amounts prepped differently. Enjoy!

Provided by Nif_H

Categories Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup fresh lemon juice
2 tablespoons butter
3 1/2 tablespoons sugar
2 egg yolks, beaten
1/2 cup fresh organic strawberry, diced
1 1/2 tablespoons sugar
1 1/2 tablespoons water
3 cups fresh organic strawberries, hulled and sliced

Steps:

In a small saucepan, combine lemon juice, butter and sugar. Bring to a boil, stirring constantly. Remove from heat. Cool.
Place beaten egg yolks in a small bowl. Spoon 2 tablespoons lemon juice mixture into egg yolks, mix well then add back to remaining lemon juice mixture. Return to heat and slowly bring to a boil over medium heat, stirring constantly. Once mixture is boiling, remove from heat and cool.
In a blender, combine 1/2 cup diced strawberries, sugar and water. Puree until smooth to form sauce.
Place 2 tablespoons strawberry sauce on each plate. Top with 1/2 cup sliced strawberries and 1 1/2 tablespoons lemon curd.

LEMON STRAWBERRY TRIFLE

Lemon Strawberry Trifle image

With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.

Provided by Almond Breeze

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 20m

Yield 12

Number Of Ingredients 6

Ingredients

2 (3.4 ounce) packages instant lemon pudding mix
2 ½ cups Almond Breeze Unsweetened Vanilla Almondmilk
1 (16 ounce) container frozen whipped topping, thawed
14 ounces angel food cake
2 pounds sliced fresh strawberries
⅔ cup lemon curd

Steps:

Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
Cut angel food cake into small, bite-sized pieces. Set aside.
In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
Repeat layers.
Garnish with fresh strawberries and lemon slices if desired.
Keep refrigerated until ready to serve.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g

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