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Full Online Book HomeLearning KitchenFruit - Strawberry Nachos
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Fruit - Strawberry Nachos Post by :abrahams Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1926

Click below to download : Fruit - Strawberry Nachos (Format : PDF)

Fruit - Strawberry Nachos

3 cups sliced California Strawberries
1/3 cup Sugar
1/4 cup amaretto (almond flavored liqueur)
1/2 cup nonfat sour cream
1/2 cup frozen reduced-calorie whipped topping, thawed
2 tablespoons sugar
1/8 teaspoon ground cinnamon
6 (7-inch) flour tortillas, cut into 8 wedges
Butter-flavored vegetable cooking spray
2 teaspoons cinnamon-sugar
2 tablespoons sliced almonds, toasted
2 teaspoons shaved semi-sweet chocolate

Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. Cover and chill 30 minutes. Drain, reserving juice for another use.

Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill.

Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar. Bake at 400 degrees for 7 minutes or until crisp. Cool on wire rack.

To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture. Sprinkle with almonds and chocolate.
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1 c strawberries -- thinly sliced 1/3 c dark brown sugar -- divided 3/4 c whipping cream 4 oz angel hair pasta 4 tbsp toasted hazelnuts -- chopped In a small bowl, gently toss sliced berries and 1 tablespoon of sugar. Cover and set aside. In a medium saucepan, mix cream and rest of sugar. Bring to a boil, stirring constantly. Lower heat and simmer until sugar has dissolved, cream has turned light brown and mixture is smooth. Remove from heat. Cook pasta per package instructions, omitting salt. Drain. Over medium heat, add pasta to sauce mixture and toss until

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Fruit - Strawberry -  Strawberry Mousse Butter Cake
2 pkgs. Duncan Hines Butter Cake mix, baked with almond powder added for extra flavoring (Use 2 10" springform pans plus 1 8" springform pan, saving 8" cake for another time) Strawberry Mousse: 3 envelopes unflavored gelatin 1/2 cup water, cold 4 cups strawberries 2/3 cup granulated sugar 4 TB lemon juice 1 cup sour cream (or plain yogurt) 1 cup whipped cream Buttercream frosting: 12 TB butter, softened (no substitutions) 4 cups confectioners sugar 6 TB heavy or whipping cream 1 tsp. almond flavoring 1/4 tsp. vanilla 3/4 cup Strawberry jelly (for layers) In a small saucepan sprinkle gelatin over