STRAWBERRY SORBET SENSATION
On hot days in Colorado, we chill out with slices of this berries-and-cream dessert. The layered effect is so much fun. Use any flavor of sorbet you like. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Line an 8x4-in. loaf pan with plastic wrap. Spread sorbet into bottom of pan; place in freezer 15 minutes., In a bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping; spread over sorbet. Freeze, covered, 4 hours or overnight., Remove from freezer 10-15 minutes before serving. Invert dessert onto a serving plate; remove plastic wrap. Cut into slices. Serve with strawberries.
Nutrition Facts : Calories 153 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SWEET AND SILKY STRAWBERRY SORBET
Sweet, soft strawberry sorbet that will rival any brand bought in the grocery store. Not being able to find the perfect recipe, I made up my own! Most homemade sorbets resemble an icy slushie, but this one is thickened before freezing, yielding a melt-in-your-mouth treat that will please even the pickiest sorbet lover! Dually great because it can be made in an ice cream freezer, or in your regular freezer.
Provided by Dana H.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
- Freeze in ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.3 mg, Sugar 30.8 g
STRAWBERRY SORBET SENSATION
From Light and Tasty. This looks like a great refreshing dessert for summer. I don't use fat-free ingredients, but I think the regular equivalents would work just as well. (If using regular pudding mix the weight will be greater--a 3 or 4 oz box I think). Cook time is freezing time. ZWT 3: U.S. (strawberries)
Provided by lucid501
Categories Frozen Desserts
Time 4h50m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 5
Steps:
- Line a 8x4 loaf pan with heavy-duty foil.
- Spoon sorbet into pan, freeze for 15 minutes.
- In a small bowl, whisk milk and pudding mix for 2 minutes.
- Let stand for 2 minutes or until soft-set.
- Set aside 1/2 cup whipped topping for garnish; refrigerate until serving.
- Fold remaining whipped topping into pudding and spoon mixture over sorbet.
- Cover and freeze for 4 hours or overnight.
- Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil.
- Serve with the strawberries and reserved whipped topping.
Nutrition Facts : Calories 91.1, Fat 3.9, SaturatedFat 3.3, Cholesterol 1.2, Sodium 183.9, Carbohydrate 12.4, Fiber 0.4, Sugar 9.2, Protein 2
FROZEN STRAWBERRY FLUFF
This is my great grandmother's recipe, and it is addicting. It takes a lot of time, but it's totally worth it. It's the perfect dessert for summer entertaining.
Provided by quirkycook
Categories Frozen Desserts
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, butter, brown sugar and nuts.
- Press flat on a large cookie sheet and bake at 375 degrees for 15 minutes.
- Crumble mixture when cooled and set aside.
- Beat egg whites, sugar, lemon juice, vanilla, and strawberries in a very large bowl for 20 minutes.
- Fold in cool whip.
- Sprinkle half of the crumb mixture on the bottom of a 9x13 pan.
- Pour fluff mixture over the crumb and sprinkle fluff with the remaining crumb.
- Freeze for 2 hours.
Nutrition Facts : Calories 246, Fat 9.5, SaturatedFat 6.2, Cholesterol 20.3, Sodium 69.9, Carbohydrate 39.4, Fiber 1.3, Sugar 29.2, Protein 2
CRISPY STRAWBERRY SENSATIONS
Make and share this Crispy Strawberry Sensations recipe from Food.com.
Provided by selfmadegirl
Categories Dessert
Time 10m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt margarine over medium heat, add jam and sugar to form a syrup.
- Cook at slow, steady boil for five minutes.
- Remove from heat, stir in vanilla and lemon zest.
- Quickly and gently mix with cereal, folding mixture together with a spatula. Smooth into 8x8 pan and let cool completely before slicing.
Nutrition Facts : Calories 116, Fat 1.1, SaturatedFat 0.2, Sodium 88.2, Carbohydrate 26.3, Fiber 0.3, Sugar 15.2, Protein 0.7
RASPBERRY SUMMER SENSATION DESSERT
My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.
Provided by Pamela
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
- Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
- Spread pudding mixture over sorbet in pan.
- Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
- Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 111.3, Fat 5.6, SaturatedFat 4.6, Cholesterol 2.9, Sodium 142, Carbohydrate 14.7, Fiber 0.7, Sugar 13, Protein 1
RASPBERRY SENSATION
Make and share this Raspberry Sensation recipe from Food.com.
Provided by Lorrie in Montreal
Categories Frozen Desserts
Time 18m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x5-inch loaf pan with foil.
- Spoon sorbet into pan;freeze 10 minutes.
- Pour milk into large bowl.
- Add pudding mix.
- Beat with wire whisk 2 minutes or until well-blended.
- Gently stir in whipped topping.
- Spread pudding mixture over sorbet layer in pan.
- Freeze at least 3 hours or up to 24 hours.
- To unmould,invert pan onto plate;remove foil.
- Top dessert with raspberries.
- Let stand 10 - 15 minutes to soften slightly before cutting into 12 slices to serve.
Nutrition Facts : Calories 41.2, Fat 1.8, SaturatedFat 1.4, Cholesterol 0.7, Sodium 21.2, Carbohydrate 5.3, Fiber 0.7, Sugar 3.4, Protein 1.3
STRAWBERRY MANGO SORBET
This is fresh, really simple and will keep in a freezer container...if you don't eat it all the first day. -Sandra Vachon, Saint-Constant, Quebec
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 quart.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place mangoes and strawberries in a food processor; add sugar syrup and lime juice. Cover and process until pureed. Transfer puree to a 13x9-in. dish. Freeze 45 minutes or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; cover and process 2-3 minutes or until smooth,
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
ORANGE-STRAWBERRY SORBET
This orange-strawberry sorbet is very easy to make and very refreshing during hot summers. The kids love it, and so do the moms as it is a lot better than an ice cream! Garnish with fresh strawberries and mint leaves before serving.
Provided by Kalyani
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h15m
Yield 4
Number Of Ingredients 6
Steps:
- Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
- Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
- Scoop sorbet and serve.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 39.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 1 g, Sodium 41.1 mg, Sugar 36.3 g
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STRAWBERRY SORBET | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (36)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
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