ream in small bowl; sprinkle with gelatin. Let stand 5 minutes
Place strawberries in a glass bowl. Add powdered sugar and vinegar and mix well. Cover with plastic wrap. Refrigerate for 15 mins to macerate.
Combine mascarpone cheese, lemon peel and juice, 2 tbsp of the cream and the granulated sugar in a bowl.
Beat remaining cream in a large bowl with an electric mixer until soft peaks form. Gradually fold in mascarpone mixture until just combined. Spoon into four 3/4-cup serving glasses.
Top mousse with strawberries. Serve garnished with mint.
Preheat oven to 350 degrees.
Spray shallow baking dish with no-stick cooking spray; place cheese in dish.
Evenly spread the mustard over the top of the cheese; sprinkle with the toasted pecans.
Bake uncovered for 5 - 6 minutes or until center feels soft when you push down with a spoon.
Let sit for a minute or two; top with strawberries and drizzle with honey.
Serve warm with toasted baguette slices and fresh slices of fruit.
Preheat oven to 350\u00b0F. Lightly coat a large baking dish with oil. Arrange chocolate cake in prepared pan. Whisk together cream, milk, eggs and sugar then pour over cake. Set aside for 10 mins to soak then bake for 15 mins. Top with strawberries and bake for another 30 mins, or until just set. Let cool for 5 mins. Serve dusted with powdered sugar.
Whisk together eggs, milk, vanilla and sugar in a large shallow bowl. Dip brioche in egg mixture.
Melt 1/2 the butter in a large frying pan over medium heat. Cook 1/2 of the brioche until browned on both sides. Remove from pan and cover to keep warm. Repeat with remaining butter and brioche.
Serve brioche with strawberries and cream.
Combine nuts, raisins, coconut and oats in a large bowl. Spoon into small shallow serving bowls. Top muesli with strawberries and a dollop of yogurt and drizzle with honey. Serve.
Break angel food cake into bite size pieces in 9 x 13 x 2 inch pan. Soak package of plain gelatin in 1/4 c. cold water. Add 1/2 c. boiling water. Cool. Add juice of 1 lemon, 1 c. orange juice, and 1 c. sugar. Let set until mixture congeals. Whip 1/2 pint of whipping cream and fold into jello mixture. Pour over angel food cake. Pat down. Chill in refrigerator about 3 hours or over night. Top with strawberries.
In a medium heatproof bowl, combine the chocolate and cream and melt over a pan of gently simmering water. Stir in the liqueur and transfer to a fondue dish. Keep warm by lighting candle underneath the dish. Serve with strawberries, stirring occasionally.
Preheat oven to 375\u00b0F.
Spread pistachios on a baking sheet. Bake for 7 minutes or until crisp.
Rub pistachios in a towel to remove skins.
Chop nuts coarsely in a food processor; set aside.
Whisk together ricotta, sugar, and orange zest until smooth.
Fold in nuts and chocolate chips.
Serve with strawberries.
Slice strawberries, sprinkle with sugar and let stand.
nto a disc and cover with plastic wrap; and place in
Wash strawberries; do not hull.
Pat dry and chill.
Combine pudding mix and remaining ingredients in a large mixing bowl. Beat at low speed with an electric mixer until blended.
Beat at high speed until soft peaks form (about 8 minutes).
Serve with strawberries.
Yields 6 to 8 servings or 25 appetizer servings.
Allow sherbet to stand in refrigerator 30 minutes to soften slightly.
Turn into a bowl; beat with an electric mixer just until smooth and not melted.
Quickly stir in creme de menthe.
Turn into a 5 cup ring mold.
Freeze until firm - overnight if possible.
To serve: invert ring over a chilled platter.
Fill center with strawberries.
Dust berries with sugar.
aper and trace 2 circles with a pencil; Cut out.
Preheat the oven to 375 degrees F (190 degrees C).
Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
Bake in preheated oven until toasted, about 10 minutes.
Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.
Combine cream cheese with horseradish and mix well.
Place in bowl and served with strawberries, other fruit or crackers.
Sprinkle with toasted sesame seeds, as desired.
Mix first 2 ingredients well, folding cream lightly into cooled lemon butter.
Decorate with strawberries or other fruit.
Follow directions to Jello and add strawberries to Jello. Place in refrigerator to
Prepare Jello according to package instructions, and allow to cool to room temperature (still liquid).
Divide strawberries among 8 glasses. Pour liquid Jello over strawberries. Place in refrigerator for 25 mins, until Jello starts to set. Slowly pour pudding over Jello. Cover with plastic wrap and chill for 4 hours until set firm. Serve.
In a large bowl combine the jello mix and boiling water.
Stir well to dissolve the jello, add the strawberries and stir to separate the fruit.
Chill in refrigerator until mixture begins to thicken, 20 - 30 minutes.
Beat with an electric mixer for a few minutes, until thick and frothy.
Pour into serving dishes and refrigerate several hours.