Strawberry Cheesecake Salad

Devonay Stanton Potter

Strawberry Cheesecake Salad
Serves about 10

12 oz. whipped topping (Use Light Cool Whip for lower calories)
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts (I use the reduced calorie)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Red, White and Blueberry Trifle

Edith Foster, Independent Consultant with The Pampered Chef (R)

Red, White and Blueberry Trifle
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and
pie filling
2 cups thawed frozen whipped topping, divided

1.) Cut cake into 1-in. cubes using Color Coated Bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

2.) Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt,
pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the
whipped topping.

3.) To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface.

4.) To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve.

Yield: 16 servings Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

Berry Cheesecake Pudding Salad

Wanda Koellen

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)

Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated.

No Sugar Strawberry Freezer Jam

Gregg Howard

No Sugar Strawberry Freezer Jam

Yield – Four 8 oz. containers
Preparation Time – 20 minutes
Cooking Time – 0 minutes

Ingredients
3 lbs. strawberries, hulled and stems removed
1 3/4 cups apple juice
1 1/2 package no sugar, low sugar pectin (I find that using 1 1/2 package really gets the jam to set perfectly!)

Directions
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.
Good in the freezer for up to 1 year, in the fridge for 3 weeks.

How to Keep Strawberries Fresh

Wendy Thomasson Corum

It's that time again...want to keep your strawberries fresh longer?

To keep the strawberries fresh longer in the refrigerator, use 1 Part White Vinegar to 10 Parts Water. Soak the strawberries, leaves and all in the vinegar/water mixture for a few minutes. Then drain the strawberries in a colander until they are completely dry.

Then place strawberries in an uncovered bowl in the refrigerator. The vinegar/water mixture kills any mold spores on the strawberries and keeps them fresh longer. The vinegar does not affect the taste. This also works for all kinds of berries: blueberries, raspberries, blackberries, etc. It really works!!

Strawberry Avocado Kale Salad with Bacon Poppy seed Dressing

John Hammer

Who doesn't love Strawberries? Who doesn't LOVE kale?

Strawberry Avocado Kale Salad with Bacon Poppy seed Dressing
A little twist of the original strawberry salad recipe gets you a kicked up amazing new version of the salad everyone loves! Try not to love this salad! I dare you!

yield: 2 SERVINGS prep time: 5 MINUTES cook time: 10 MINUTES total time: 15 MINUTES
INGREDIENTS:
6 cups baby kale {prewashed kind}
2 cups sliced strawberries
1 ripe avocado, sliced

for the dressing-
4 slices bacon
1/2 cup mayonnaise or sub plain greek yogurt
2 tablespoons stevia
2 tablespoons white vinegar
1/2 teaspoon poppy seeds
salt & pepper, to taste

DIRECTIONS:
Place kale, strawberries and avocado into a large bowl and set aside.

For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve

Strawberries and Cream Pie

The Webchef

Strawberries and Cream Pie
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1 cup semi-sweet chocolate chips
3 tsp shortening
1 Oreo pie crust (I have also used a graham cracker crust and both options are fabulous)
1 8-oz block cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla
1 tub Cool Whip (8 oz)
2 cups fresh strawberries, halved

Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Beat the cream cheese, sugar, sour cream and vanilla until smooth.

Fold in the Cool Whip.

Pour (or scoop) the mixture into the crust and refrigerate overnight.

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Strawberry Angel Food Trifle

Karen Olis Hartzler

YUMMY!

Strawberry Angel Food Trifle

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

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Healthy Popsicles

Crystal Johann Radfar

Healthy Popsicles! I'm so making these when it gets warm out.. would be great if you have kids too!!!

Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

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Strawberry Lemonade Cake

Strawberry Lemonade Cake
Ingredients:
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

Directions:
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
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