French Toast Roll Ups with Strawberry

Ingredients :

·         2 Tbsp milk

·         1/4 tsp cinnamon

·         2 large eggs

·         12 slices white sandwich bread

·         4 oz cream cheese

·         1/4 cup powdered sugar (icing sugar)

·         1/2 pint fresh strawberries

·         3 tsp granulated sugar, divided

Instructions :

1.   Rinse, hull and roughly chop the strawberries. Put into a bowl and add 1 tsp sugar. Toss to coat. 

2.   In another bowl, soften cream cheese in the microwave for about 10 seconds. Add in powdered sugar and stir to combine well.

3.   Flatten the bread slices with a rolling pin and trim off the crusts. Spread about a teaspoon of the cream cheese mixture along one edge of the bread. Top with about a spoonful of strawberries. Gently but tightly roll up the bread around the strawberries and cream cheese mix. Continue with the remaining bread.

4.   In a shallow bowl, whisk the eggs with the milk, remaining 2 teaspoons of sugar and cinnamon. 

5.   Preheat your nonstick pan  over medium heat. Add a bit of oil and a pat of butter.

6.   Coat the rolls in the egg mixture and place seam side down. When browned, turn a quarter turn and continue until all sides are cooked and browned nicely.

7.    Remove to a plate, dust with more powdered sugar, if desired, and top with remaining strawberries. 

Ricotta Strawberry Parfait

Red Velvet Cookie Ingredients:

·         1 C powdered sugar,

·         1 tsp cornstarch

·         2 eggs, room temp

·         6 TBSP unsalted  butter, melted

·         1 box Red Velvet Cake Mix

Parfait Ingredients:

·         1 container Ricotta cheese

·         Reddi wip whipping cream

·         1 TBSP sugar

·         2 baskets fresh strawberries

·         Parfait glasses

Red Velvet Cookie Directions:

1.    Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.

2.    Whisk together the cornstarch and powdered sugar in small bowl.

3.    Using a wood spoon mix the cake mix, melted butter and eggs. Make sure all ingredients are blended.

4.    Scoop the batter with a small ice cream scoop.

5.    Drop into powdered sugar. Roll  into balls covered with powdered sugar.

6.    Place on a baking sheets about 2 inches apart.

7.    Bake at 375 degrees for 9-11 minutes.

8.    Allow the cookies to cool on baking sheet then transfer to wire rack to cool completely.

9.    Break in crumbles.  Set aside.

Parfait Directions:

1.    Pull out one whole strawberry per parfait glass. With a knife make a cut half way up into the strawberry.

2.    Remove the stem from the remaining strawberries, quarter and place in a bowl with a tablespoon of sugar.

3.    Place in the refrigerator to chill.

Building the parfait:

1.    First layer: Scoop the crumbles red velvet cookies in the bottom of the parfait glasses.

2.    Second layer: Spoon ricotta on top of the crumbled cookies.

3.    Third layer: Spread a layer of strawberries.

4.    For the fourth, fifth, and sixth layers repeat the first, second, and third layers.

5.    Top with a scoop of Reddi wip whipping cream.

6.    Place the strawberry on the side of the parfait glass.

7.    Keep in refrigerator until ready to serve.

Strawberry Pound Cake

Recipe type: Dessert

Ingredients:

For the Cake:

• 3 eggs
• 180 grams cake flour-sifted (it’s about 1 ½ cups plus 3 Tablespoons unsifted flour)
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup fresh strawberries- diced
• ⅔ cup white chocolate chips
• ½ cup unsalted butter-room temperature
• 300 grams sugar (1½ cups)
• ½ cup heavy cream
• 2 Tablespoons browned butter
• Flour to toss the strawberries and chocolate chips
• ½ cup mascarpone cheese
• 1 teaspoon vanilla

For Cream Cheese Frosting:

• 1 teaspoon vanilla extract
• ¼ cup butter-softened
• 4 oz. cream cheese
• 1½ cup powdered sugar (or more to make it thick enough to spread on top of the cake)

For Garnish:

• 4-5 strawberries-diced
• ½ cup white chocolate chips
• 1 tablespoon vegetable oil

Instructions:

To make the cake:

1. Preheat the convection air oven to 325 F. If you don’t have convection air oven raise the temperature to 350 F and you’ll have to rotate the pan half way through the baking time. Butter and flour 8.5 x 4.5 x 3 inches loaf pan, then line it with parchment paper and set aside.
2. Combine cake flour with baking powder and salt, sift it three times and set aside.
3. In a small sauce pan brown 2 tablespoon butter over medium heat to get nice amber color, remove the foam and set aside to cool.
4. Whisk eggs and vanilla, set aside.
5. Cream the butter on medium speed, slowly add sugar and continue mixing until smooth. Add heavy cream and mascarpone, and beat on medium speed to combine, then turn the mixer on low speed and gradually add dry ingredients alternately with eggs.
6. Add one tablespoon flour in chocolate chips and toss them to cover evenly. Toss diced strawberries with a handful flour to cover them completely.
7. Using a spatula stir chocolate chips in the batter, then gently stir in strawberries and pour the batter into prepared pan, smooth the top and gently tap it onto working surface to remove the air bubbles.
8. With a butter knife draw a line down the center of the cake and pour browned butter into the line. Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean (about 60 to 70 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan on the rack and cool completely.

To make the frosting:

1. Cream together softened butter and cream cheese until smooth, slowly add in powdered sugar and mix on low speed, mix in vanilla extract. Spread on top of the cooled cake and place the cake in the fridge to set the frosting.

For garnish:

1. In a small sauce pan over low heat melt ½ cup white chocolate chips with 1 tablespoon vegetable oil stirring until smooth (if it’s too thin let it cool for a few minutes to set before drizzle over the cake).
2. Scatter diced strawberries onto the frosting and drizzle with melted chocolate (using a spoon or transfer the chocolate into small zip-lock bag, cut off the corner and pipe the chocolate over the cake). Store the cake in the fridge.

Strawberry Pretzel Bars

Prep Time:     10 minutes (plus 3 hours to chill)         Cook Time:  15 minutes

Total Time:     25 minutes (plus 3 hours to chill)

Yields:   15 bars

Ingredients:

• 2 cups liveGfree Pretzel Minis, crushed
• Carlini Canola Cooking Spray
• 2 tablespoons Countryside Creamery Unsalted Butter, melted
• 1½ cups Fit & Active Whipped Topping
• 11 ounces Sweet Harvest Mandarin Oranges, drained, chopped, juice reserved
• ¼ cup SimplyNature Organic Coconut Oil, melted
• ¼ cup plus 3 tablespoons Baker’s Corner Granulated Sugar, divided
• 8 ounces Fit & Active Neufchâtel Cheese
• 0.3 ounces Baker’s Corner Sugar Free Strawberry Gelatin
• 8 ounces Sweet Harvest Whole Berry Cranberry Sauce*

Directions:                   

1. Preheat oven to 350°. Spray an 8x8-inch pan with cooking spray.
2. In a medium bowl, combine the pretzels, butter, coconut oil and 3 tablespoons of sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Cool completely.
3. In a medium bowl, beat the Neufachâtel and ¼ cup sugar. Fold in the whipped topping. Spread this layer on the pretzel layer. Refrigerate while preparing the gel layer.
4. Add enough water to the mandarin orange juice to make 1¼ cups of liquid. Pour in a medium saucepan and bring to a boil. Add gelatin, whisk thoroughly. Mix in cranberry sauce, whisking until thoroughly incorporated. Pour into a bowl and refrigerate for 1 hour and 30 minutes.
5. Add the mandarin oranges to the chilled gelatin mixture, spread on cream cheese layer. Refrigerate for an additional 1 hour and 30 minutes or more, until the gelatin has set completely. Cut into squares.

Smoothie Recipe

It is a shake made of only three types of fruit that will nourish and refresh, and your body will provide them the necessary vitamins, minerals and fiber and all its benefits.

What You'll Need:

Smoothie Recipe: Orange, Strawberries, Banana

1 banana

a few ice cubes

1 cup freshly squeezed orange juice

about 10 medium sized strawberries

How to Make It:

Smoothie Recipe: Orange, Strawberries, Banana

Clean and wash the fruit and banana peel and broke it to pieces.

Put all the ingredients in a blender and add ice.

Mix it all well and serve immediately.

Consume the drink instead of breakfast or between meals.

Here is why you should do this more often shake :

Strawberries:

Strawberries are very powerful antioxidants that keep cells from free radicals. Only 2 strawberries per day are sufficient to ensure the body’s daily requirement for vitamin C. In addition, strawberries contain high amounts of folate and vitamin B9.

Banana:

Banana is a fruit that you want all generations, full of potassium, which raises the energy and kills the need for food. Packed with minerals like magnesium, calcium, iron and zinc, and vitamins C, E and those in group B.

Orange:

This juicy and fragrant fruit is full of vitamins, especially vitamin C, which boosts immunity and gives energy to the body . Orange contains minerals such as potassium , calcium and magnesium, and folate, thiamine, riboflavin and pantothenic acid.