lock of this magical breakfast smoothie. The second is fresh citrus
nd place in the freezer for 30 minutes.
Bake pie
ost of the strawberry slices. Reserve some strawberry slices for garnish.
Spoon
Place 4 serving glasses in fridge to chill. Blend all ingredients for the frappe in a blender or food processor until smooth. Pour into 2 glasses; serve at once.
Repeat with ingredients for the smoothie.
Put all of the above in your smoothie-maker or blender.
Blend until smooth.
FOR THE BISCUIT LAYER - Mix all
Reserve 4 strawberries for garnish and cut out hull or \"cap\" from remaining strawberries.
Place strawberries, milk, yogurt and nuts in blender.
Cover and blend on high speed (30 seconds). Pour mixture into 4 glasses.
Garnish each glass with a strawberry.
Sprinkle a little cinnamon in froth.
Makes 4 servings.
Combine 3 cups watermelon and half of the sorbet in a blender; Blend until mixture is smooth, about 1 minute.
Transfer mixture to pitcher.
Repeat with remaining watermelon and sorbet; Mix together.
Divide smoothie into 4 glasses; garnish with fresh berries and serve immediately, Enjoy.
Combine all the ingredients in a blender and mix well.
Note: I cut my bananas into slices and put them in a plastic bag. This way I always have ripe banana on hand. These are perfect for smoothies. Use frozen banana up within 2 months.
I use Brad King's Ultimate Fibrelean protein powder, which I like because it has no offensive smell that some of the other powders have.
Place evaporated milk, strawberries, & yogurt in blender.
Cover & blend until smooth.
I like to chill mine in the fridge for a few minutes to make it cold.
br>This can be frozen for weeks.
When ready to
Measure all your ingredients into a blender.
Blend until well mixed.
Serve right away with a straw, if desired.
You can add a little chocolate sauce on top for presentation, if desired.
Dissolve gelatin in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it begins to thicken. Fold in the cream, whipped.
Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake.
Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set.
Cut into squares.
Double recipe for 9 x 13-inch pan.
In blender, combine strawberry soda, lemon sherbet and whole strawberries. Blend until smooth. Pour into 2 glasses. Top with Reddi-Wip. Sprinkle with ground cinnamon.
inch round enameled pan for this cake, and it made
Heat pineapple; add
jello
and
stir
until dissolved. Cool. Add buttermilk, Cool Whip and nuts.
Stir and mix well. Pour in mold and chill until firm.\tGood recipe for diabetics!
Combine all ingredients but jello and berries.
Bring to boil and cook until glaze is clear.
Add jello and food coloring. Combine berries and glaze.
Put in baked pie shell, using pie crust recipe in this section for strawberry pie.
Chill.
Make your favorite recipe for pie crust.
Roll out and cut in small rounds to fit cupcake tins.
Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375\u00b0 until lightly browned or 20 to 25 minutes.
Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.
Heat pineapple; add jello and stir until dissolved.
Cool. Add buttermilk, whipping topping and nuts.
Stir and mix well. Pour in mold and chill until firm.
Slice in squares; serve on lettuce leaf with extra dot of topping and cherry on top.
Good recipe for diabetics!
For Strawberry Basil Sauce:
Place strawberries,