Best Cool Strawberry Cream Recipes

COOL STRAWBERRY CREAM

Cool Strawberry Cream image

This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. -Joyce Cooper, Mount Forest, Ontario

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
3 cups fresh strawberries, mashed
1 cup whipped topping
BLUEBERRY SAUCE:
1 package (12 ounces) frozen unsweetened blueberries
1/3 cup sugar
1/4 cup water

Steps:

Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.

Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 62mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.

COOL STRAWBERRY CREAM PIE

Cool Strawberry Cream Pie image

Very easy to make, low carb, and unbelievably yummy! Cut carbs by cutting the Splenda and combining the lowered amount with erythritol.

Provided by Juanita Rockhill

Categories Other Desserts

Time 1h30m

Number Of Ingredients 10

Ingredients

MERINGUE SHELL
4 egg whites
1/4 tsp cream of tartar
3 Tbsp splenda (or 1 tbs splenda plus 2 tbs erythritol)
FILLING
1 small pkg sugar-free strawberry or raspberry gelatin (i like raspberry)
2 c heavy cream, cold
8 oz cream cheese, room temperature
1/4 c splenda (or 1/8 c splenda + 1/8 c erythritol)
1 qt strawberries, cleaned & sliced

Steps:

1. Preheat oven to 275 degrees F. Grease 10" pie plate and set aside.
2. Beat egg whites until foamy; add cream of tartar,then beat another minute or two.
3. Spread the meringue evenly in the bottom of the plate and up the sides.
4. Bake 1 hour and 10 minutes at 275 degrees, then raise the oven temp to 300 degrees and bake for an additional 20 minutes. Remove from oven and cool while you make filling.
5. Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water, then place in freezer for about 10-15 minutes, or just until it begins to gel.
6. When the gelatin is ready, beat the cream cheese til soft, then add cream a bit at a time until all is incorporated and continue beating for 2-5 minutes, or until desired consistency. Continue by folding in gelatin & sliced berries, reserving a few for garnish, if you like.
7. Pour over cooled meringue shell, cover with plastic wrap and chill @ least 2 hours. This just gets better with time, and holds up beautifully over several days!