Vanilla Ice Cream

2 C. milk

1 ¾ C. sugar

½ tsp. salt

2 C. half and half

1 Tbsp. vanilla

4 C. whipping cream

Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min.  Freeze as directed.

Strawberry Ice Cream

            Add 4 C. pureed strawberries to chilled mixture before freezing.

Peach Ice Cream

            Add 4 C.  pureed peaches to chilled mixture before freezing.

Frozen Strawberry or Raspberry Yogurt

8 C. plain yogurt

3 C. frozen raspberries or sliced strawberries in syrup, thawed

1 ½ C. sugar

2 C. whipping cream

            Thoroughly combine all ingredients in mixing bowl.  Cover and refrigerate 30 min.  Freeze as directed by ice cream maker.

Strawberry Mousse

4 cups quartered fresh strawberries or frozen unsweetened strawberries

1/2 cup sugar

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth.

Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

From Taste of Home

Strawberry Chiffon Pie

1 package (.3 ounces) sugar-free strawberry gelatin

3/4 cup boiling water

1-1/4 cps cold water

1 cup frozen reduced-fat whipped topping, thawed

2-1/4 cups sliced fresh strawberries, divided

1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

From Taste of Home

White Chocolate-Strawberry Pie

1 Single-Crust Pie shell, baked

1 ⅔ C. milk

1 tsp. unflavored gelatin

1 (3 oz.) pkg. vanilla pudding (not instant)

¾ C. white vanilla chips

½ pt. whipping cream

4 C. fresh strawberries

3 Tbsp white vanilla chips

2 tsp. oil

 In a medium saucepan, combine milk and gelatin; mix well.  Let stand 5 min.  Stir in pudding mix.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Remove from heat; let stand 5 min. 

           

Add ¾ C. whit chips to pudding mixture; stir occasionally until melted.  Place plastic wrap over surface of pudding; refrigerate one hour to cool.  In small bowl, beat whipping cream until stiff peaks form.  Fold ⅓ of whipped cream into cooled pudding mixture.  Fold in remaining whipped cream.  Spoon pudding mixture into cooled pie shell; spread evenly.

           

Remove stems from berries, being careful no to cut berries.  Place strawberries, point up, on filling, gently pressing ¼ of berry into filling.

           

In small sauce pan, heat 3 Tbsp. vanilla chips and oil over low heat until melted, stirring occasionally until smooth.  Drizzle over strawberries.  Refrigerate at least 3 hours until serving. 

Strawberry Tunnel Cake

1 pkg. (16 oz.) angel food cake mix

6 oz. cream cheese softened

1 can (14 oz.) sweetened condensed milk

⅓ C. lemon juice

¼ tsp almond extract, optional

6 drops red food coloring, optional

1 C. sliced fresh strawberries

1 carton (12 oz.) cool whip, thawed, divided

Prepare, bake and cool cake according to package directions.  Slice the top fourth off the cake; set aside.  To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a ½ in. shell.  Tear removed cake into 1 in. cubes.

           

In a large mixing bowl, beat the cream cheese until fluffy.  Beat in milk and lemon juice until smooth.  Stir in extract and food coloring if desired.  Stir in cake cubes and strawberries.  Fold in 1 C. whipped topping.  Spoon into tunnel; replace cake top.  Spread remaining whipped topping over top and sides of cake.  Refrigerate 4 hours or over night. 

From Taste of Home 

Cream Cheese French Toast Bake with Strawberry Topping

French Toast

1 loaf French bread (about 18 in. long), cut into 24 (¾ in.) slices

1 (8 oz.) container strawberry cream cheese

4 eggs

1 C. milk

¼ C. sugar

¼ tsp. salt

¼ tsp. cinnamon

2 Tbsp. butter, melted

Topping

4 C. fresh strawberries

½ C. sugar

2 Tbsp. amaretto, optional

Spray 9x13 baking dish with nonstick cooking spray.  Spread about 1 Tbsp. cream cheese on 12 bread slices.  Top with remaining bread slices to form sandwiches.  Place in sprayed baking dish to cover bottom.  Beat eggs in medium bowl.  Add milk, ¼ C. sugar, salt, and cinnamon; beat well.  Pour over bread in baking dish.  Let stand at room temperature for 5 min.  Turn bread slices over.  Cover; refrigerate 8 hours or overnight.  Chop 1 C. of the strawberries.  (Refrigerate the remaining berries.)  In a nonmetal bowl, combine chopped strawberries, ½ C. sugar, and amaretto; stir gently to mix.  Cover refrigerate 8 hours or over night. 

           

To serve heat oven to 400º.  Uncover baking dish; drizzle bread slices with melted butter.  Bake for 25-30 min. or until golden brown.  Meanwhile slice remaining strawberries and add to chilled strawberry mixture; mix lightly.  Serve French toast worm with strawberry topping.