Reduced-fat or fat-free vanilla yogurt is a great way to reduce
the fat in most muffin, cookie and cake recipes. Use it in
place of oil, milk or sour cream. It also adds a bit of sweetness,
so the amount of sugar in many recipes can be reduced.
Substitute Fruit Juice for Oil in Baking
For any baking recipe that calls for oil, use any fruit juice instead. The same amount that the oil should be. This is less fattening, healthier and makes for moister cakes, brownies, etc. It does not alter the taste. I usually just open a can of peaches, use the juice then serve the peaches with dinner.
COOL & EASY STRAWBERRY PIE
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 cup chopped fresh strawberries
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup sliced strawberries
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.
STRAWBERRY YOUGURT TRIFLE
5 cups cubed angel food cake
1 carton (8 ounces) vanilla yogurt
1 cup whipped topping, divided
3 cups sliced fresh strawberries
1 tablespoon flaked coconut, toasted
Place cake cubes in a 2-qt. bowl. Combine the yogurt and 3/4 cup whipped topping; spoon over the cake. Top with the strawberries and remaining whipped topping. Sprinkle with coconut.
STRAWBERRY SHORTCAKE TRIFLE
1 pint fresh strawberries
2 tablespoons granulated sugar
2 cups vanilla pudding
3 ounces cream cheese, softened
2 cups pound cake cubes (1/2-inch)
Reserve 3 or 4 berries for garnish.
Slice 1 cup berries; arrange along sides of clear straight-sided 1 1/2-quart bowl.
Blend remaining berries in blender or food processor; add sugar.
In a mixer bowl, beat pudding and cream cheese with electric mixer on medium speed until combined. Place 1/2 cake in bottom of dish. Pour 1/2 the pureed berries over cake. Top with 1/2 the pudding mixture. Repeat. Cover and chill 24 hours.
Garnish with reserved berries just before serving.
STRAWBERRY VANILLA PUDDING TRIFLE
2 packages vanilla pudding (4 cups)
2 small pound cakes (cut into cubes)
1 large container Cool Whip
4 cups fresh strawberries (sliced)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup strawberry jam, melted
Make pudding according to package. Cool.
Combine fresh strawberries, sugar, vanilla extract and melted strawberry jam.
LAYER IN TRIFLE BOWL
1 pound cake
2 cups vanilla pudding
1/2 strawberry mixture
1/2 of cool whip
Repeat layers
Refrigerate at least 3 hours.
STRAWBERRY SHORTCAKE~ITALIAN STYLE
Pound cake - 8 slices
Strawberries, stemmed, sliced - 3 cups
Mascarpone - 1/2 cup
Heavy cream - 1/2 cup
Sugar - 2 tablespoons
Apricot jam - 2 tablespoons
Water - 1 tablespoon
Aged balsamic vinegar (the good stuff!) - 1/2 tablespoon
Toss together sliced strawberries and balsamic; set aside. Whip Mascarpone, cream and sugar together to medium peaks. Melt apricot jam with water; brush or drizzle over one side of each pound cake slice.
Place a dollop of cream on plate, topped with a slice of pound cake, then another dollop of cream then strawberries. Repeat one more time and serve immediately.
DOUBLE-CHOCOLATE STRAWBERRY SHORTCAKE
1 pkg. (2-layer size) chocolate cake mix
3/4 cup cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping
3 Tbsp. strawberry jam
2 cups sliced fresh strawberries, divided
1 tsp. powdered sugar
PREHEAT oven to 350ºF. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in whipped topping.
PLACE one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.
SUBSTITUTE
Prepare as directed, using fat free milk, JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.
SUBSTITUTE
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.
STRAWBERRY PIZZA
CRUST:
1 stick margarine, melted
1 cup flour
1/4 cup powdered sugar
1/2 cup chopped pecans
Combine the 4 ingredients, then press into a pizza pan. Bake at 350 degrees until light brown.
FILLING:
8 oz. cream cheese, softened
1 cup powdered sugar
2 small containers Cool Whip
2-3 bananas, chopped
2-3 cups chopped or sliced
strawberries
Cream the cream cheese and powdered sugar together. Add Cool Whip. Mix thoroughly. Spread on cooled crust.
Mix bananas and strawberries together and spread over cream cheese layer.
GLAZE:
1 (10 oz) 7-Up
3 tablespoons Cornstarch
1 cup sugar
Red food coloring
1 small Cool Whip
Cook 7-Up, cornstarch, sugar, and red food coloring to make glaze. When it has thickened, let it cool before putting over filling and fruit. After cooled, spread over fruit, then spread Cool Whip on top. Garnish with strawberries and/or chopped pecans.
STRAWBERRY BANANA SPLIT CAKE
2 cups graham cracker crumbs, about 32 squares
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon milk or little more
1 teaspoon vanilla
3 large bananas, cut into 1/4-inch slices
2 8 oz. cans crushed pineapple, drained
2 quarts fresh strawberries, sliced
Topping:
2 cups whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnuts
Combine the crumbs, butter and sugar; press into an ungreased 13 x 9 pan. Chill for 1 hour. In a bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. Beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving. Yield 12- 15 servings
