Coeur a la Creme

Today I made Coeur a la Creme!

This recipe is from the book, “The Frugal Gourmet” by Jeff Smith, published in 1984. I used non-fat dairy products.

8 oz cream cheese, 8 oz sour cream, 2T lemon juice, 2T sugar, fruit, such as sliced strawberries

Mix all ingredients except fruit. Smooth into desired shape. Chill.

Coeur A La Creme

Garnish with fruit.

Coeur A La Creme

Coeur A La Creme

Strawberry Mousse

Today I made Strawberry Mousse!

1 pint fresh strawberries, 2T sweetened condensed milk, 2T powdered sugar, 1t vanilla, 4oz cream cheese, 2T lemon juice, 1/4C strawberry preserves, 8oz non-dairy whipped topping

Mix lemon juice with sweetened condensed milk. Stir in powdered sugar. Add vanilla. Blend well. Mix in cream cheese. Whip whipped topping. Fold into cream cheese mixture. Swirl in preserves with two strokes of a rubber spatula. Spoon into serving dish. Top with strawberries. Chill until very cold.

Strawberry Mousse

Strawberry Soup

Today I made Strawberry Soup!

1 quart fresh orange juice, 2C yogurt, 2C sour cream, 1T honey, 2T fresh lemon juice, 1 dash cinnamon, 1 dash nutmeg, 1 1/2 pints fresh strawberries, sliced

Stir together yogurt and sour cream. Add honey. Add orange juice. Add nutmeg and cinnamon. Add lemon juice. Stir well. Chill thoroughly. When ready to serve, pour over sliced strawberries. Top with desired garnish.

Strawberry Cobbler

Today I made Strawberry Cobbler!

1 1/2 pints well-drained, hulled, sliced strawberries, 1/3C sugar, 1/4C butter, 1/3C flour, 1/3C brown sugar, 3/4C quick oats

Preheat oven to 350F.

Strawberry Cobbler

Line a greased 9″X13″ baking dish with sliced strawberries. Set aside.

Strawberry Cobbler

Cream butter with sugars. Mix in flour. Add oats. Sprinkle on strawberries.

Strawberry Cobbler

Bake 30 minutes or until lightly browned. Serve hot.

Strawberry Cobbler

Strawberry Cobbler

Strawberry Cream Cake

Today we made Strawberry Cream Cake!

3 egg whites, 3oz caster sugar, 3oz flour, sifted, 1 1/8t baking powder, 1/8t salt, 2T warm milk, 1T butter, melted, 8oz heavy cream, chilled, 1 1/2C frozen strawberries, thawed and well drained

Preheat oven to 350F.

SCC

Beat egg whites until frothy.

SCC

Beat in sugar until stiff. Fold in melted butter, sifted flour and milk until just blended. Spread into a well-greased springform pan. Bake 15-20 minutes, or until lightly browned. Cool. Slice cake cross-wise to make two layers.

SCC

Whisk cream.

SCC

Whisk in strawberries. Spread half the cream over bottom layer. Add top layer. Spread on remaining cream.

SCC