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Full Online Book HomeLearning KitchenDesserts - Fruit - Strawberry-angel Food Dessert
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Desserts - Fruit -  Strawberry-angel Food Dessert Post by :PaleHorse Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2403

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Desserts - Fruit - Strawberry-angel Food Dessert

Sugar free Angel food cake- sliced in thin slices
1 large box plus one small box of instant SUGAR FREE vanilla pudding
strawberries (fresh or unsweetened frozen) sliced
bananas sliced
Lite Cool Whip


Slice angel food cake and line a 9x13 dish. Mix pudding according to the directions for pie filling. Pour over cake using a spatula to spread evenly. Arrange strawberry and banana slices on top of pudding mixtures. Spread Cool Whip over the top and refrigerate.

NOTES: I made the large box of pudding using the pie filling recipe. This recipe called for less milk and make the pudding thicker. I mixed the small box of pudding using a little more milk so it would not be as thick. I made it the day before I served it.

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2 sheets phyllo dough (18-in. x 14-in. Butter flavored nonstick cooking spray 3/4 c. unsweetened strawberries, ‘divided’ 3-1/2 tsp. confectioners’ sugar, ‘divided’ 1/8 tsp. grated orange peel 2 T. fat-free vanilla yogurt 1 medium navel orange, peeled and sectioned Place sheets of phyllo dough on top of each other. Cut stack in half lengthwise, then in half widthwise. Spritz top sheet of each cooking spray. Lightly press one stack into a 6-oz. custard cup coated with nonstick cooking spray. Lightly press the second stack on top. Repeat with remaining stacks in another custard cup. Bake at 375º for 10-12 minutes or
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Desserts - Fruit -  Strawberries And Red Grapes With Balsamic And Red Wine Reduction Desserts - Fruit - Strawberries And Red Grapes With Balsamic And Red Wine Reduction

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3/4 Balsamic vinegar 1/4 cup sugar 1/4 tsp ground clove 1tbsp lemon juice 1 quart strawberries hulled and halved lengthwise 1/4 cup dry red wine such as Merlot pinch salt t tbsp lemon zest 1/4 tsp vanilla extract 2 cups seedless red or black grapes halved pole to pole Simmer vinegar, wine sugar and salt in a heavy bottomed nonreactive saucepan over high heat until syrupy and reduced to 1/4 cup. (Be careful not to breathe fumes and watch splatters.) Off heat stir in clove, lemon zest and juice and vanilla: steep one minute to blend flavors and strain. Combine strawberries
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