303603 strawberry sauce yogurt cream more Recipes

flour tortillas or 6 sweet milk tortillas, powdered sugar, cream cheese, sour cream, vanilla, powdered sugar, strawberry sauce, butter, fresh orange juice, sugar, salt, pureed fresh strawberries, frozen unsweetened raspberries, thawed, sliced strawberries

banana, strawberries (i have only used fresh), cartons strawberry-banana yogurt, ice cubes

strawberries, fat-free strawberry frozen yogurt, sugar-free lemonade

milk, frozen strawberries, strawberry-banana yogurt, sugar (optional), banana, handful ice cube

orange juice, frozen unsweetened strawberries, banana, sliced and frozen, strawberry-banana yogurt

cake flour, baking powder, white sugar, strawberry flavored jell-o, butter, softened, eggs, milk, vanilla extract, strawberries, pureed, heavy cream, sugar, vanilla extract, fresh strawberries, sliced, margarine, softened, cream cheese, softened, sugar, vanilla extract, quartered strawberries

all purpose flour, sugar, salt, baking powder, baking soda, butter, cold, finely chopped, fresh strawberries, fresh yogurt

flour, salt, baking powder, powdered sugar, eggs, milk, water, vanilla, strawberry sauce, sugar (or to taste), strawberry, sliced, sweetened whipped cream (to garnish )

strawberry ice cream, strawberry sauce, chilled recipe below, chocolate sauce, chilled recipe below, vanilla ice cream, canned pineapple, chocolate ice cream, whipping cream, sugar, banana, sliced

half and half, whipping cream, vanilla bean , split lengthwise, sugar, egg yolks, creme fraiche, basket strawberries, hulled, sliced, strawberry sauce

best country strawberries, frozen, strawberries or 1/2 cup vanilla yogurt, carnation evaporated milk (regular, 2% or fat-free), vanilla extract, honey

avocados seeded peeled and cubed, fresh strawberries, strawberry flavored yogurt, orange juice concentrate, brown sugar, shredded coconut

strawberries, savoyard (lady finger), sponge cake, whipping cream, pastry cream, strawberry sauce

toasted almonds , processed to crumbs, graham cracker crumbs, butter, mascarpone cheese, cream cheese, softened, sugar, eggs, egg yolk, whipping cream, flour, vanilla, strawberry sauce, strawberries, sugar, balsamic syrup, balsamic vinegar, sugar

butter, cut into 1/2-inch chunks, granulated sugar, all-purpose flour, eggs, cream cheese, at room temperature, grated orange peel, vanilla, whipping cream, powdered sugar , sifted, sliced strawberries (12 oz.), strawberry sauce

shortbread cookies , processed into fine crumbs (1 1/3 cups), flaked coconut, unsalted butter, softened, strawberry ice cream, slightly softened (or strawberry ice cream/strawberry sherbet blend), coconut ice cream or 1 pint coconut gelato, slightly softened, heavy cream, very cold, sugar, toasted coconut, for garnish (optional)

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

banana, strawberries, plain yogurt, oatmeal, honey, orange juice