ell. Stir together buttermilk and food color. Mix flour, cocoa and
OPPING:.
Meanwhile, in a food processor, pulse together flour, wallnuts
Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
Add remaining ingredients. Blend until smooth.
Freeze until mushy. Beat and pour into popsicle molds.
Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.
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Cut the angel food cake horizontally approximately two inches
Mix all ingredients in large bowl.
Refrigerate for 24 hours.
Put in containers and freeze with the brine.
Just defrost to serve.
Tip: To save space and avoid freezer burn, I freeze this overnight in shallow freezer containers. Then, defrost slighty (or dip in a hot water bath) to release the food from the container. Seal the block of frozen food in a ziplock or seal-a-meal bag, label and stack back in the freezer until ready to use. This works great for all kinds of foods!
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Puree the strawberries in a blender or food processor for 30 seconds. Add the yogurt and honey and blend until smooth. Pour the mixture into a freezer-proof container, cover and freeze. Stir the frozen yogurt every 30 minutes for 2 hours, then every hour for a further 3 hours.
Use an ice cream scoop to divide the frozen yogurt among six bowls. Sprinkle with the chopped strawberries and serve.
Use a food mill to process raspberries and
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
mango. Process in a food processor until smooth. Add sugar
Dissolve gelatin in water and cool.
Drain frozen strawberries.
Soften ice cream.
Break cake into small chunks. Mix all together and put in tube pan.
Keep in freezer.
Split about 1/2 angel food cake.
Cut inside down to 1/3 at bottom.
Mix cake with strawberry gelatin and frozen strawberries. Fill bottom layer with mixture and place top layer over.
Frost with Cool Whip tinted with red food coloring.
Garnish with fresh strawberries.
Slice angel food cake into thirds horizontally.
If desired, tint the topping pink with a few drops of food coloring.
Spread each cake layer with topping and 1 cup fruit (well drained, if frozen).
Reassemble layers and spread remaining topping over entire cake.
Chill until ready to serve.
Place a collar of foil around six 3/4-cup ramekins; secure with string.
Beat cream cheese and sugar in large bowl with electric mixer until smooth. Gradually add yogurt, beating until smooth. Stir in citrus peels and juices and enough food coloring to tint mixture pale orange.
Divide mixture among prepared dishes. Cover loosely with plastic wrap. Freeze overnight.
Remove ramekins from freezer. Let stand for 5 mins. Remove foil collars. Press coconut around sides. Freeze for 5 mins before serving.
dd the 2 lbs of frozen vegetables and the canola oil
Whisk the yogurt in a bowl until smooth.
Whisk in the sugar, then carefully beat in the matcha packets to make sure they disperse evenly and there are no lumps. The yogurt should be a very pale green now.
If you want to add the food coloring, add a few drops to your liking for presentation to deepen the matcha coloring and whisk well.
Pour the mixture into pop molds, ramekins, etc. and freeze for at least 4-6 hours or overnight.
Mix together and spread on cooled angel food cake. Garnish with fresh strawberries. Can also substitute raspberries and raspberry yogurt.
Boil water and pour over jello.
Add frozen strawberries and let stand until it starts to gel.
Add the angel food cake (broken into small pieces).
Mix and pour into greased tube pan.
Put in refrigerator until firm.
Unmold and frost with Cool Whip.