Cooking Challenge: Strawberries

Wow, these should be good...

Lemon and Strawberry Cream Puffs

For the Puffs:

3/4 cup water
6 tablespoons of unsalted butter
2 tbls of sugar
pinch of salt
3/4 cup all-pupose flour
4 eggs
Zest of 1 lemon

Filling:

1 pound fresh strawberries (cleaned up and cut up)
1 tsp vanilla extract
2 tbs sugar
Whipped cream or lemon sorbet (I used whipped cream)

Heat the over to 425
Spray a baking sheet with pam then line it with parchment paper

In a medium saucepan over medium high, heat the water, butter, sugar, and salt until boiling
Add the flour and stir vigorously while chontinuing to cook until the mixture forms a ball, pulls away from the sides of the pan and all the dry flour has been absorbed.

Transfer the dough to the bowl of a stand mixer and beat on medium with the paddle attachment for 1 minute. ( I don't have a stand mixture and tried using my hand mixture which didn't work too well so I stirred it with all my might for 2 mins)
Add the eggs, one at a time, scraping dow the bowl and making sure that each is incorporated into the mixture before adding the next.

Using a large spoon, form the dough into golf ball-sized mounds and arrange the prepared baking sheet, allowing 3 inches between each.

Bake for 10 minutes. Lower the oven temperature to 350 and continue to bake until goldn, crispy and light, about anothe 15 to 20 minutes. Set aside to cool.

While the puffs bake and cool, in a medium bowl combine the strawberries, sugar and vanilla. Lightly crush the srawberries with a fork. Set aside.

After the puffs have cooled, cut them in half crosswise. Fill each with berries and whipped cream or sorbet.

Serves 12
Each puff: 112 cals
9 g fat
94 mg cholesterol
8 g carbs
2 g protein
1 g fiber
43 mg sodium

LOVE these! I may try them with lemon sorbet (light ofcourse) next time, but they really are delish!! If you want them to look pretty you can dust them with a little bit of powdered sugar

bump

yum

Strawberry chiffon Desert ( Orig, Recipe from All Recipes )
Servings (18)

USMetricCalculate

Original Recipe Yield 9 x 13 inch pan
Ingredients

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup chopped walnuts
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 teaspoon lemon juice
Directions

Mix flour, sugar and butter until crumbly. Add walnuts. NOTE: If you use frozen strawberries, use 2/3 cup sugar and 10 ounces frozen strawberries.
Place 2/3 of the mixture in 9 x 13 inch baking dish and bake at 300 degrees F (150 degrees C) for 20 minutes.
In large deep bowl, stir together egg whites, sugar, strawberries and lemon juice. Whip with electric mixer at high speed for 10 minutes.
In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over crumb mixture in baking dish. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.
Nutritional Information

Amount Per Serving Calories: 178 | Total Fat: 10.1g | Cholesterol: 32mg Powered by ESHA Nutrient Database

* I use Lite cool whip vs whipping cream and depending on if not in season, use frozen (no sugar added) berries.
Wish I had a camera and could post pic. :-(

I have another kind of similar dessert but I have to find the recipe.

NAME OF RECIPE:

White Chocolate Strawberry Pie
INGREDIENTS:

For the Crust:

1 1/2 cups finely ground Wheat Chex Cereal
1/3 cup Ideal No Calorie Sweetener
6 tablespoons Country Crock Light margarine

For the Pie Filling:

Jell-O (Jello) - Gelatin Dessert - Sugar Free Strawberry Low Calorie, 1 container (2 cup prepareds ea.)
Jell-O - Sugar Free Fat Free Instant White Chocolate Pudding - Dry Mix, 1 container (1 package ea.)
Kraft - Cool Whip--Fat Free Whipped Topping Jkb, 1 container (50 tbsp ea.)
Water



DIRECTIONS:

For the Crust:

Before hand use a food processor to grind the cereal.
1.Mix cereal, Ideal, and margarine in a large mixing bowl until it is well blended and even.
2. Spray a 9 inch pie dish with non stick cooking spray.
3. Press mixture into pie pan with fingers or spoon until even and on the sides.
Makes enough for one 9 inch pie pan. Makes 8 servings.

For the Pie Filling:

Mix jello gelatin according to box directions.
Then just add pudding mix dry to the jello gelatin mix and stir well.
Once it is all evenly mixed fold in the fat free cool whip.
Pour into a pie crust.
Let set up a few hours and serve.
You have about a half cup left over that wont fit into the crust. I just put it in a small cup and chill and eat as a snack.


CALORIES PER SERVING:

Total per serving with filling and crust:

142 Calories, 4g Fat, 1g Fiber, 2g Protein, 336mg Sodium, 4g Sugar

Not bad for a slice of pie!!



HOW MANY IT SERVES: 8


OPINIONS ON HOW IT TASTED, ETC: This was a very good creamy pie!! You can tell it is a Jello pie but it is very good. Next time I am going to melt a little white chocolate and drizzle it over the top!! Fantastic!!


PICTURE (optional):



**** I also added some frozen strawberries to mine. ****

bump