EASY BERRIES AND CREAM PIE
You'll think the crust for this super-simple pie is a mistake, but trust us. Letting it puff up and then gently patting it down makes for an easy instant crust. Use your favorite fruit preserves or jam for the filling.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely.
- Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat).
- Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.
STRAWBERRY FOOL
Strawberry Fool is an easy fruit dessert recipe made with whipped cream and fresh strawberries.
Provided by Lindsey Johnson
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Place chilled heavy cream in a large mixing bowl, or the bowl of a stand mixer.
- Beat until light and fluffy, being careful not to overheat.
- Set aside or chill until ready to use. (You might need to whisk it or beat it again for a few seconds if you don't use it right away and it separates.)
- Place strawberries in a medium bowl.
- Sprinkle with sugar and add vanilla extract.
- Mash the strawberries, leaving some larger pieces.
- Let stand for a few minutes.
- Add about half of the mashed strawberries to the whipped cream, folding with a large silicone spatula.
- Reserve the remaining strawberries to use when serving.
- Spoon some of the cream into four serving glasses or dishes, top with some of the remaining mashed strawberries, and another spoonful or two of the cream and a few sliced strawberries.
- Serve immediately, or place in fridge to chill until ready to serve.
Nutrition Facts : Calories 172 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
VALENTINE BERRIES AND CREAM
This is the best valentine cake from TOH, everyone has raved when I make this as they feel extra special. This is a scrumptious filled chocolate heart with berries and cream.
Provided by Vseward Chef-V
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 inches up the sides.
- Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
- In a large mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Add 1 drop of red food coloring if you want a pink tint to the top.
- Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.
Nutrition Facts : Calories 426.6, Fat 34.4, SaturatedFat 20.8, Cholesterol 94, Sodium 92.2, Carbohydrate 31.5, Fiber 2.3, Sugar 26, Protein 3.6
VALENTINE BERRIES AND CREAM
Everyone was so impressed with this scrumptious filled chocolate heart served at a banquet held by our adult Sunday school class. I got the recipe, and now my family and friends rave about it whenever I serve it. -Tamera O'Sullivan, Apple Valley, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. heart-shaped or square pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides. , Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate., In a large bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth., Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.
Nutrition Facts : Calories 388 calories, Fat 32g fat (19g saturated fat), Cholesterol 104mg cholesterol, Sodium 96mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
- Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
- Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.
BERRIES AND CREAM
To create a fast flourish, serve this with a dessert like our Angel Food Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.
BERRIES AND CREAM
This is a simple, lovely way to serve fresh summer berries. I made this for brunch today and found it a refreshing end to the meal. This dish could also be made year-round using unsweetened frozen berries that have been thawed. Note: Preparation time includes time needed for berries to sit at room temperature.
Provided by MarthaStewartWanabe
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
- Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
- Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.
Nutrition Facts : Calories 85.7, Fat 3.2, SaturatedFat 1.8, Cholesterol 9.9, Sodium 6.7, Carbohydrate 14.5, Fiber 2.8, Sugar 10.5, Protein 1.1
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