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In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish.
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Set aside to cool. Chop the strawberries and place 3/4 (12 oz) of them in a food processor, or blender, with the cooled syrup. Process until smooth to make the coulis. Whip the cream until it stands in soft peaks, then fold in the yogurt. Next, fold in the meringue pieces. Add half of coulis into the yogurt mixture.
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Blend strawberries, sugar, and orange juice until smooth. Set aside. With a hand mixer, beat cream cheese and powdered sugar until smooth. Fold in whipped cream and strawberry mixture. Pour over the graham cracker layer and cover with plastic wrap. FREEZE. Freeze for 6 to 8 hours or until firm.
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3. Strawberry Scones. It's a little unusual for this kind of recipe to actually suggest you use frozen fruits. Typically, they'll say you can use frozen fruits and then remind you to thaw and drain them first. But since strawberries release so much juice as they bake, using fresh will make your scones soggy and sad.
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20. Strawberry Tart. Another classic dessert that utilizes strawberries as its main ingredient, this tart takes it to the next level by using frozen strawberries instead of fresh ones! You can make the shell yourself, but if you don't have time, a store-bought one will be absolutely fine and still taste just as good.
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Remove from oven and allow to cool completely. Prepare the strawberry mixture: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the egg whites, white sugar, strawberries and lemon juice. Beat at high speed for 10 minutes. Set aside.
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Make sure the ingredients and the pie shell are well-chilled. 1. Whip the cream until stiff peaks form. Set in the refrigerator to keep cold. 2. Whip the cream cheese. Beat in the condensed milk and strawberries. 3. Gently fold in the whipped cream.
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Instructions. Mix chocolate baking crumbs and butter together, set aside. Line a 9x5" pan with plastic wrap and set aside. Microwave white chocolate at 30 second to 1 min. intervals on medium until melted. Mash 1 cup of strawberries in a medium bowl. In a bowl of a standup mixer, beat cream cheese until smooth.
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Melt sugar in the water. Remove from heat, bring to room temperature, then chill for about 2 hours or until cold. Put the strawberries and lemon juice in a blender and process to purée. Mix the strawberry purée with the sugar water. Then pour into a metal pan and freeze.
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Mix chopped pecans, oat flour, coconut sugar and ghee. Bake this crumb mixture until golden brown and toasty. Blend frozen strawberries, sweetener, egg white and lemon juice. Spread a layer of crumb in a baking pan, pour the blended strawberry over this, then sprinkle the remaining crumb on top. Freeze until set!
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In a medium bowl, using an electric hand mixer, beat egg whites and 1/2 cup of sugar until frothy, about 3 minutes (If needed, add 1/4 teaspoon of cream of tartar). Add heavy cream and beat until soft peaks form. Add cream cheese and lemon juice, and mix until creamy. Gently fold in chopped strawberries. Press half of the crumb mixture into the.
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In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy.
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Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Beat heavy whipping cream until stiff peaks form. After that beat cream cheese with powdered sugar, at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries, until well combined.
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Image source: Real Simple. Experience a dreamy dessert with layers of creamy vanilla ice cream, tangy strawberry sorbet, sweet pound cake, and fresh strawberries. Remove the frozen trifle from the freezer and garnish with fresh strawberries for an unforgettable treat. 5. Frozen Strawberry Cream Pie.
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Mix ⅔ of the cookie crumbs in a large bowl with the melted butter, then press into an even layer in the bottom of an ungreased 9X13 pan. In the bowl of an electric mixer beat sugar, lemon juice, strawberries, and egg whites for 8 minutes on high speed. The mixture will become thick and fluffy. Fold in Cool Whip.
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Press half into bottom of pan. In a blender, puree 1 cup whole strawberries. Mix in vanilla, condensed milk and cream cheese. Fold in Cool Whip and diced strawberries. Spread mixture into pan over crust. Top evenly with remaining half of crumbs. Cover and freeze for at least 5 hours.
