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Full Online Book HomeLearning KitchenDesserts - Fruit - Strawberry Cheesecake Bites
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Desserts - Fruit -  Strawberry Cheesecake Bites Post by :KimberlyG Category :Learning Kitchen Author :Unknown Date :January 2012 Read :636

Click below to download : Desserts - Fruit - Strawberry Cheesecake Bites (Format : PDF)

Desserts - Fruit - Strawberry Cheesecake Bites

1 package (8 ounces) reduced-fat cream cheese (Neufchatel cheese), softened
1/3 cup powdered sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
16 (about 1 pound) whole strawberries
8 graham cracker squares, finely crushed (about 2/3 cup)

In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside.

Using a paring knife or small melon-baller, partially hollow out top of strawberries to a depth of 3/4 inch. Gently fill each with 1 tablespoon cream cheese mixture. Roll tops into graham cracker crumbs. Arrange on serving platter.

Variation: Melt 1/2 cup semisweet chocolate morsels; stir into softened cream cheese. Omit lemon juice and peel. Add 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract. Proceed as recipe directs. Substitute crushed chocolate wafers for graham crackers, if desired.

From California Strawberry Commission
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Desserts - Strawberry Creamed Fruit Desserts - Strawberry Creamed Fruit

Desserts - Strawberry Creamed Fruit
One (4-ounce) box Junket strawberry ice cream mix 2 cups cold milk 1 medium can fruit cocktail, drained 1 red apple, cut into 1/4 inch pieces (remove core but do not peel) 1 yellow apple, cut into 1/4-inch pieces (do not peel) 1 banana, sliced 2 cups walnuts, chopped In a large metal bowl, dissolve Junket strawberry ice cream mix in 2 cups cold milk, mix well. Pour fruit cocktail into milk mixture. Add apples and banana slices to mixture. Place bowl in freezer. Stir mixture every 15 minutes, until mixture is a thick and creamy slush. Serve in

Desserts - Fruit -  Strawberry Charlotte Russe Desserts - Fruit - Strawberry Charlotte Russe

Desserts - Fruit -  Strawberry Charlotte Russe
2 envelopes gelatin 1/2 cup cold water 1 cup mashed fresh strawberries (about 1 pint) 1 cup sugar 2 cups heavy whipping cream, whipped 1 tsp vanilla 1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup 2 packages sponge-type ladyfingers (24 ladyfingers, split) Sliced strawberries for topping In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside. In a small pan, heat mashed strawberries with sugar until sugar is dissolved.