Banana Split Waffles Vegan

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Ingredients:

• 3 tablespoons ground flax seeds
• 1/2 cup water
• 6 tablespoons margarine melted
• 1 1/2 cups soymilk
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pinch salt
• 3 tablespoons chocolate syrup
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup fresh strawberries diced
• 1/4 cup banana diced
• 1 cup fresh strawberries sliced
• 1 cup fresh pineapple sliced
• 1 medium banana sliced
• 2 tablespoons chocolate syrup
• whipped cream

Steps:

• Preheat Waffle Iron spray with non-stick spray if needed
• In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
• In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
• Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings

Bourbon Fruit Layer Dessert

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Ingredients:

• 3 large oranges
• 8 ounces fresh strawberries about 10 strawberries
• 2 1/2 tablespoons Bourbon
• 2 ounces chocolate chilled milk or dark
• 1 cup whipping cream
• 1 1/2 tablespoons powdered sugar
• strawberry to decorate

Steps:

• Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
• Hull and dice the strawberries
• Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
• Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
• When the fruit has finished soaking whip the cream until it starts to stiffen
• Add the remaining 1 tablespoon of sugar to the cream
• Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
• In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

Creamy Banana-Berry Smoothie

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Ingredients:

• 2 cups ice
• 1 whole banana fresh or frozen
• 4 medium strawberries fresh or frozen
• 1/4 cup orange juice
• 1 6 ounce container vanilla yogurt

Steps:

• Crush ice in blender
• Add banana strawberries and orange juice until blended
• Pour in yogurt and blend
• Pour smoothie into cups and top with additional strawberries for decoration
• Enjoy

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Fruit Salad With Cannoli Cream

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Ingredients:

• 1/3 cup whole milk ricotta cheese
• 2 tablespoons whipping cream
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar
• 1 pinch ground cinnamon
• 2 1/2 cups fresh strawberries hulled and quartered
• 1 1/4 cups fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 2 kiwi peeled cut into 1/2-inch pieces
• 3 tablespoons toasted pistachio nuts chopped
• 2 -3 tablespoons mini chocolate chips

Steps:

• Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
• Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
• Fold the ricotta cream into whipped cream
• Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
• Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
• Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
• Sprinkle with the pistachios amp;/or chocolate chips if using

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Light Strawberry Smoothie

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Ingredients:

• 8 -10 medium strawberries
• 1/3 cup milk
• 1/4 cup water
• 2 tablespoons Splenda sugar substitute
• 1/2 teaspoon vanilla extract
• 7 ice cubes or 1 1/2 cups crushed ice

Steps:

• Place strawberries in blender first followed by liquid ingredients
• Blend on low for 20 seconds
• Slowly blend in each ice cube until smooth and serve immediately

Mango Strawberry Snow Cones

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Ingredients:

• 2 mangoes peeled and chopped
• 1 pint strawberry hulled and sliced
• 1 lime juice of plus
• lime wedge for garnish
• 8 cups ice
• mint leaf for garnish

Steps:

• Put the mangoes and strawberries into a blender or food processor Squeeze in the lime juice and puree
• Crush ice in a food processor or blender until it is very fine
• like snow Pile the crushed ice into dessert dishes; pour the fruit puree over until you cant see any more white
• Alternatively
• you can just blend everything up at the same time
• Garnish with lime wedges and mint; serve immediately

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside

Strawberry Galette

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Ingredients:

• 3/4 cup heavy cream
• 1/3 cup fresh basil loosely packed fresh chopped
• 2 tablespoons sugar
• 3/4 cup mascarpone cheese
• 2 cups vegetable oil
• 18 -24 large fresh basil leaves
• 1/4 cup granulated sugar for sprinkling
• 2 1/2 cups all-purpose flour plus more
• all-purpose flour for surface
• 1 1/8 teaspoons salt
• 1 teaspoon sugar
• 1 cup unsalted butter cold cut into small pieces
• 1/3 cup ice water plus 2 tablespoons
• 1 lb strawberry hulled
• 1/4 cup sugar plus
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon unsalted butter cold cut into small pieces

Steps:

• Make the basil cream
• Combine cream basil and sugar in a double boiler and stir until sugar dissolves about 4 minutes
• Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for a more pronounced basil flavor
• Strain through a fine sieve into a bowl Add mascarpone and whisk until medium peaks form
• Cover and refrigerate until ready to serve up to 24 hours
• Make the fried basil Heat oil in a deep skillet to 325 degrees
• Fry basil a few leaves at a time for 12 seconds The leaves will cause the hot oil to spatter- use splatterguard
• Drain leaves on paper towels and let cool completely Sprinkle both sides of the leaves with sugar Basil can be stored at room temperature overnight
• Make the dough Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
• Add ice water and mix until just combined dough will still be crumbly Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour or overnight
• Preheat oven to 350 degrees
• On a floured surface roll dough to 1/4 inch thickness Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet Refrigerate for 30 minutes
• Make the galette Cut strawberries lengthwise into 1/4-inch-thick slices Reserve end pieces for another use want perfect even center slices for the concentric rings Toss slices with 1/4 cup sugar and the cornstarch and immediately arrange them in concentric circles on dough Start 1 inch from edge overlapping slices slightly Fold edge of dough over berries
• Refrigerate for 15 minutes
• Whisk egg yolk and water o male eggwash Brush dough with the egg wash and sprinkle with remaining 1 tablespoon sugar
• Dot berries with butter
• Bake until crust is golden brown 40 to 45 minutes
• Transfer to a serving plate Serve warm with basil cream and fried basil

Watermelon Cosmicpolitan

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Ingredients:

• 4 pieces watermelon cubes 1 inch by 1 inch
• 4 cups ice
• 1/4 cup premium vodka
• 3 tablespoons premium vodka
• 1/4 cup Cointreau liqueur
• 3 tablespoons Cointreau liqueur
• 1/4 cup grenadine
• 4 cups watermelon pureed
• 4 skewers
• 4 pieces watermelon small cubes
• 4 small pineapple chunks
• 4 small strawberries or 4 small raspberries

Steps:

• Place the frozen watermelon cube in the bottom of a chilled martini glass
• Place the ice vodka Cointreau grenadine and watermelon puree in a shaker and shake for 30 seconds
• Strain into the glass and garnish with a skewer of watermelon pineapple and strawberry