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Ingredients: 1 Pint(s) Pineapple, slices, canned 2 Cup(s) Cooked rhubarb 2 Tablespoon(s) Evaporated skim milk;chilled 1/8 Teaspoon(s) Bananas, ripe; peel, mashed 1 1/2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs) 3/4 Cup(s) Unsweet chocolate Directions: Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoon, beat back and forth in the tray until smooth and serve immediately.
Check some related videos Similar recipes: Strawberry jicama toss Combine oil, honey, orange juice, vinegar, poppy seed, and mustard in a tightly covered container. Shake well. Toss salad greens, strawberries, alfalfa sprouts, jicama, and kiwifruit in a salad bowl. Add dressing and toss salad again. Rhubarb chutney WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a Strawberry pretzel salad 1 Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. 2 In a medium bowl, bea Strawberry soup GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice Easy freezer strawberry sorbet Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13x9 p Strawberry blueberry crunch Preheat the oven to 350. In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine. Lightly coat an 8x8 baking dish with cooking spray. Place Strawberry jello salad Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jell Strawberry ice cream 1. Place the yolks in a large saucepan and add 1 cup sugar. Beat with a wire whisk until light and lemon colored. 2. Meanwhile, bring the milk almost, but not quite, to the boil. 3. Gradually add the milk to the mixture, beating constantly. Tea sherbet Place iced tea mix in large nonmetal bowl. Add milk; stir until iced tea mix is completely dissolved. Add whipped topping; stir with wire whisk until well blended. Spoon into 13x9 baking dish. Freeze 3 hours or until firm. Remove from freezer about 20 mi Orange crush sherbet Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings. Strawberry spinach salad Les Frises Vinaigrette et Leurs Pousses Vertes Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-g Blueberry sherbet SOURCE: From your Ice Cream Maker by Colleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine blueberries, milk, corn syrup and lime juice in a blender or food processor. Process until smooth. Bahama mama Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an el ectric blender. Blend until the drink's conistency is slushy. Orange-rhubarb breakfast cake Preheat the oven to 350 degrees. Lightly butter a 13x9x2-inch baking pan. In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the Orange sherbet Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan; stir in water and orange rind. Heat, stirring often, until mixture comes to boiling; lower heat; simmer 5 minutes. Remove saucepan from from heat; stir in frozen orange juice until thawed. S Buttermilk sherbet In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet g Freezer strawberry-rhubarb jam RINSE clean plastic containers and lids with boiling water. Dry thoroughly. MEASURE crushed strawberries and finely chopped rhubarb int o large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. MIX pectin and lemon juice in small bowl. Add Strawberry salad supreme Dissolve jello in boiling water. Add strawberries, pineapple, juice from both, and salt. Pour 1/2 of the jello mixture into a mold and refrigerate until set. Beat cream cheese into the sour cream. Spread cheese mixture on top of the molded jello a Spinach-strawberry salad Saute almonds in butter. Mix spinach, strawberries, almonds. Pour dressing over and serve. For Dressing: Mix all other ingredients in a glass jar and refrigerate. Strawberry glaze Mix corn starch, water and corn syrup until smooth. Add crushed fresh strawberries. Bring to boil, stirring constantly, and boil 1 minute. Strain. Stir in lemon juice and red food coloring. Cool slightly. Arrange whole strawberries on cake; c Sliced kiwi and banana with strawberry puree Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space) Strawberry buttermilk ice In a large bowl, combine the sugar substitute and water. In a blender or food processor, blend the strawberries until smooth. Add the strawberries and buttermilk to the sugar substitute mixture and stir until well combined. Pour into a freezer safe contai Pizza dough a-la mama Strawberry ice cream (b only) Put strawberries on cookie sheet in single layer. Cut them in half or quarters if large. Freeze until solid, about 5 hours. Insert metal blade. Pulse chop frozen berries until coarsely chopped, 8-10 times. Use spatula to scrape side and lid of work b 7-up lemon cheesecake with strawberry glaze CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill. FILLING: Soften unflavored gelatin in 1/4 cup 7-up® for 4 minutes. In a Strawberry lemon squares Mix crumbs and 1/4 cup sugar and butter and press in bottom of 13" x 9" pan. Beat cream cheese, 1/4 cup sugar and 1/4 cup milk and spread over crust. Pour 2 3/4 cups milk into large bowl. Add puddings, blend well, and pour over cream cheese l Shortcake (strawberry/peach&passionfruit) 1. Heat oven to 375 degrees F. Grease and flour 8 or 9 inch round cake pan. In a large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in margerine until mixture resembles course crumbs. Add milk and eggs, stirring Strawberry sorbet * or fresh rasberries ( about 2 cups) ~-------------------------------------------------------------------------- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove hulls from berries. In a blender container, place berries, Strawberry hand pies Preheat the oven to 425. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside. On a lightly floured work surface, roll dough into a large rectangle, about 1 Another rhubarb muffins Preheat oven to 400°F. Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar, set aside. In a large bowl, stir together flour, baking powder, and salt. Make a well in the center. In another bowl, cream butter, beat in egg until smooth Razzle dazzle raspberry sherbet Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. Cranberry sherbet Cook cranberries with small amount of water until skins pop. (Less is best) Put through a food mill or sieve. Boil 3 cups water and 2 cups sugar for 10 minutes. Add to cranberries and freeze. Makes 9-10 cups. Thaw about 15 minutes before serving. Strawberry sipper Place ingredients in blender and whip until smooth and frothy. Serve immediatelty. Makes 2 8 oz. servings Strawberry-banana coupe Melt sugar and butter in a small skillet, stirring often. Stir in strawberries and bananas. Heat rum slightly in a small saucepan, just until warm. Ignite with a match; pour over fruits in skillet; shake pan until flames die. Crumble macaroons i Strawberry delight Use oblong glass dish. Combine strawberries and jello. Add to this the angel food cook (torn into pieces). Pour in dish, then on top of this add a layer of vanilla pudding, mixed as directed on package. Then add sliced bananas on top of the pudding. Almond sherbet Soak the almonds in a bowl of water for at least 3 hours or preferably overnight. Using a sharp knife, chop the almonds into small pieces. Grind to a fine paste in a food processor or a mortar. Add sugar to the almond paste and grind it once again Raspberry sherbet #2 SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Puree defrosted raspberries in a blender or food processor until smooth. Pour mixture through a strainer, pr Another rhubarb pudding 1.Cut rhubarb into small pieces and place in greased 8" square pan 2.Blend half the sugar with butter 3.Add cereal 4.Sift flour with baking powder and 1/4 tsp. salt 5.Add flour mixture to butter mixture alternately with milk & mix well Strawberry walnut bread 1) Spray a non-stick loaf pan with Pam. 2) Preheat oven to 350 degrees. 3) In a large bowl combine flour, baking powder and sugar. 4) Add eggs, mixing thoroughly. 5) Add strawberry jam and chopped strawberries, mix well. 6) Add nuts. 7) Pour into prepared Strawberry mousse Chop hulled strawberries in a food processor, leaving a few chunks. Stir in sugar. In a bowl, whip cream until stiff peaks form. In another bowl, whip egg whites until stiff peaks form. Fold whipped cream into strawberries. Fold egg whites into strawberry Rhubarb-strawberry ice In a medium saucepan stir together rhubarb, 1/2 cup of the juice, and sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or till rhubarb is tender and sugar is dissolved. Remove from heat. Add remaining 3/4 cup juice a Strawberry apple frost Combine all ingredients except reserved berries in blender container; process until frothy. Divide into 2 stemmed glasses; garnish each serving with a strawberry. Per serving: 134 calories, 4 g. protein, 4 g. fat; 19 g. carbohydrate, 53 g. s Cantaloupe sherbet In blender or food processor fitted with metal blade, puree cantaloupe and lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze Strawberry frappe Combine all the ingredients in a blender set on high speed for exactly 1 minute. Serve chilled. : * Sweetened sliced strawberries work best, whether frozen or fresh. Strawberry banana smoothie 1. Cut banana into chunks 2. Put banana chunks, frozen strawberries, yogurt and milk into the blender. 3. Blend on high speed for 1 minute or until mixture is smooth. Strawberry frosted Put the strawberry flavored gelatin and the boiling water into a blender container and blend at low speed until the gelatin is dissolved. Pour 1/2 cup of the gelatin mixture into a glass measuring cup and set aside. Add half the milk to the remain Strawberry cream cake In a double boil, place water and sprinkle with gelatin; stir, then heat over hot water until dissolved. Stir in powdered sugar, almond extract and strawberries. Refrigerate until slightly thickened. Fold in whipped cream; refrigerate until stiff enough Strawberry yogurt smoothies In a blender or food processor, combine all ingredients; blend until smooth. If necessary, add additional powdered sugar for desired sweetness. Serve immediately, or cover and refrigerate up to 24 hour. Blend before serving. Caramel mountain ranch cold strawberry soup Cut stems off fresh berries or thaw frozen berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. let it sit overnight. Whip heavy cream until thickened, but n Quick strawberry jam Warning: this is not a recipe for jarring jam because I don't know how to do that yet. When I learn I'll add a new recipe without the work "quick" in it. In a medium sauce pan heat the butter over low heat until melted. Add the straw