TRIPLE BERRY CRANBERRY DELIGHT
Winter 2006, Living Without magazine by Vess from book special, Eats - Simple Delicious Solutions for Gluten Free and Dairy Free Cooking
Provided by Dienia B.
Categories Cherries
Time 45m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Combine cranberry juice concentrate and sugar.
- Bring to a boil over medium heat.
- Stir until sugar is dissolved.
- Add cranberries and cherries and cook until cranberries pop and cherries soften.
- Stir often for 10 minutes.
- Remove from heat and stir in rest.
- Cool in fridge.
Nutrition Facts : Calories 370.5, Fat 0.2, Sodium 17.9, Carbohydrate 96.2, Fiber 6.3, Sugar 75.3, Protein 0.7
BERRY ANGEL DELIGHT
From Betty's Soul Food Collection... It's the berries - and the angel food cake - that create this impressive, easy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 10
Number Of Ingredients 7
Steps:
- In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
- Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
- Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
- Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
BERRIED DELIGHT
Make and share this Berried Delight recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 4h20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Mix crumbs, 1/4 cup of the sugar and butter in 13 x 9-inch pan.
- Press firmly into bottom of pan.
- Refrigerate.
- Beat cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth.
- Stir in 1/2 of the whipped topping.
- Spread over crust.
- Top with strawberry halves.
- Pour 3 1/2 cups milk into large bowl.
- Add pudding mixes.
- Beat with wire whisk 2 minutes.
- Pour over strawberries.
- Refrigerate 4 hours or until set.
- Just before serving, spread remaining whipped topping over pudding.
- Garnish with additional strawberries and fresh mint.
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