“National Strawberry Month” is when we celebrate the love of strawberries and take notice of all the value this delicious fruit has to offer. So don't let this month pass you by without treating your family and yourself with some delicious strawberry treats in celebration of “National Strawberry Month.”
“Strawberries and Cream Pie”
1 refrigerated pie crust or if you can make your own crust.
1 package (8 oz) cream cheese softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup fresh whipped cream
2 pints (4 cups) cleaned strawberries
1/2 cup semisweet chocolate chips
1 tablespoon unsalted butter
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended. In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell. Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish. In 1-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. If you any left store in refrigerator.
1 bottle Prosecco
2 cups pureed strawberries
Fresh cleaned Strawberries for garnish
Place 8 Champagne flutes in the freezer for 20 minutes. Open the Prosecco and let it stand in an ice bucket for 5 minutes. Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of Prosecco and stir gently to combine. Divide among Champagne flutes. Add a few fresh cleaned strawberries to the Champagne glasses as a garnish and serve.
For Children Friendly Bellini’s: substitute sparkling water for the Prosecco.
(Recipe courtesy Mario Batali)
Please Drink Responsibly!
Till Next Time………………………………
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