DISNEY WORLD'S STRAWBERRY SOUP
We tried this wonderful chilled soup at the Grand Floridian resort in Disney World. My daughter absolutely loved it! I came across this recipe on a site that lists recipes from Disney.
Provided by bozell6
Categories Strawberry
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the frozen berries in their juices.
- Blend all of the ingredients (except the fresh berries) on low until smooth.
- Chill, shake well before serving.
- Add fresh strawberry halves as a garnish.
STRAWBERRY SOUP
Steps:
- Reserve 4 of the best strawberries for garnish and roughly chop remaining berries. Set them in a
- nonreactive saucepan, and add sugar and water. Cover and bring to a simmer. When the strawberries begin to release their juices, add the red wine dissolved with cornstarch and simmer for 10 minutes in all.
- Puree the berries through a food mill or processor and chill for dessert. Before serving, taste; add more wine and sugar if necessary. Slice the reserved berries into fan like shapes. Spoon the soup into chilled shallow bowls and top with whipped cream; center strawberry garnish over cream and enjoy.
COLD STRAWBERRY SOUP
Steps:
- In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
- Serve with garnish of mint leaves
STRAWBERRY SOUP
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
SUMMER STRAWBERRY SOUP
You'll be amazed that just five ingredients can create something so spectacular! This chilled strawberry soup is certain to become a new summertime favorite. -Verna Bollin, Powell, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.
Nutrition Facts : Calories 192 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 55mg sodium, Carbohydrate 42g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY CAKE SUPREME
This is a cool creamy strawberry cake, I got the recipe from my Mom I am not sure where she got it but I love it. I love to bake and this one is sooo good and I love to make things that look pretty and this one definately does. The cake is hot pink and the icing a lighter pink and then I garnish with fanned strawberries on top! Hope you like it as much as I do.
Provided by DeeMiddleton
Categories Dessert
Time 5h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
- In a large bowl, mix toether cake mix and gelatin.
- make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
- Fold in coconut and pecans.
- Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
- To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
- Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.
SUCCULENT STRAWBERRY SOUP
Steps:
- Mash half of the strawberries with a potato masher or fork; set aside. , In a blender, combine remaining strawberries, water, sugar, flour and orange zest; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add mashed strawberries. Reduce heat; simmer, uncovered, for 10 minutes, stirring constantly. Chill for at least 1 hour. , Stir in cream. Cover and chill overnight. Serve with mint and strawberries if desired.
Nutrition Facts : Calories 360 calories, Fat 23g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 26mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 7g fiber), Protein 3g protein.
STRAWBERRY CHEESECAKE SUPREME
I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold.
Provided by Lauren4372
Categories Cheesecake
Time 3h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
- Line side of pan with 4-inch-wide strip parchment or waxed paper.
- Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
- Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
- Mash remaining sliced berries.
- Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
- Cook on low heat until gelatine is dissolved.
- Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
- Fold in mashed berries; mix well.
- Gradually beat in gelatine.
- Refrigerate 5 minute or until slightly thickened.
- Whisk in 1 cup whipped topping; pour into prepared pan.
- Refridgerate 3 hours or until firm.
- Remove rim of pan; discard parchment paper.
- Cut reserved 8 strawberries in half.
- Spread remaining whipped topping around edge of cake and top with strawberry halves.
Nutrition Facts : Calories 354.4, Fat 25.2, SaturatedFat 14.2, Cholesterol 64, Sodium 194, Carbohydrate 29.5, Fiber 1.5, Sugar 17.1, Protein 4.7
STRAWBERRY SOUP I
This recipe uses plain yogurt not heavy cream so it's lower in fat and calories but it is still just as good. It is a very simple and refreshing soup.
Provided by Mai Forrester
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h5m
Yield 5
Number Of Ingredients 6
Steps:
- In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 40.5 g, Cholesterol 5.9 mg, Fat 2 g, Fiber 2.9 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 70.3 mg, Sugar 35.9 g
STRAWBERRY SOUP
This recipe was found in the The Old Fashioned Cookbook, published in 1975. Can be served either as a first course or as a dessert.
Provided by Sydney Mike
Categories Dessert
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash & hull strawberries, then put the berries & the rest of the ingredients in a blender & process 45 seconds or until smooth.
- Serve in chilled cups.
Nutrition Facts : Calories 268.1, Fat 18.6, SaturatedFat 11, Cholesterol 52.3, Sodium 71.9, Carbohydrate 23.7, Fiber 1.8, Sugar 19, Protein 3.6
CHILLED STRAWBERRY SOUP
This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries.
Provided by MCLISA
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 8h
Yield 6
Number Of Ingredients 5
Steps:
- Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 14.4 g, Cholesterol 69.3 mg, Fat 20.4 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 12.7 g, Sodium 59.6 mg, Sugar 10.3 g
STRAWBERRY MILKSHAKE SUPREME
Great on a hot summer day!
Provided by newlindsey
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- In the container of a blender, combine the milk, strawberries, ice cream and sugar. Blend until smooth, about 10 seconds. Pour into a glass and drink with a fat straw.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 67.1 g, Cholesterol 19.4 mg, Fat 5.1 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 52.3 mg, Sugar 63.9 g
STRAWBERRY SOUP
In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source of anthocyanins and ellagitannens, which have been shown to have antioxidant and anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h15m
Yield Serves four
Number Of Ingredients 7
Steps:
- Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
- Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
- Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 23 grams
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