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– 1 refrigerated or frozen pie crust, thawed according to package directions – 1 quart fresh strawberries, hulled and sliced – 8 oz. of cream cheese – 1 cup ricotta cheese – ½ cup brown or jaggery sugar + 2-3 tablespoons – ½ cup chocolate sauce
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– 2/3 cup to 1 cup fresh strawberries, washed and hulled – ¼ cup whole milk – 1 ½ cups gluten-free or all-purpose flour – 1 teaspoon of vanilla – ¼ teaspoon of pink salt – 1 teaspoon of baking powder
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– 12 oz. semisweet or dark chocolate melting wafers – 2 tablespoons of butter – 1 quart of fresh strawberries, washed and dried thoroughly
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– 200 grams of buttery biscuit – 6 tablespoons of icing sugar – 200 grams of cream cheese – 500 grams of strawberry, halved or quartered – 200ml double cream – 2 teaspoons of vanilla extract
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– 250 grams of fresh strawberry, halved – 25 grams of caster sugar – 140 grams of mini marshmallow – 200ml double cream– ½ cup chocolate sauce
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– 1 ¼ cups all-purpose flour – ¾ cup quick cooking oats – 2 tablespoons of sugar – 2 tablespoons of ground flaxseed – 1 large egg, beaten – ½ teaspoon of ground cinnamon
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– 1 cup frozen unsweetened pineapple chunks – 1 ½ cups frozen strawberries – 2 teaspoons of honey – 1 cup low-fat vanilla soy milk – ½ cup non-fat vanilla yogurt
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– ¼ cup unsweetened cocoa powder – 2 cups all-purpose flour – 1/3 cup granulated sugar – ¼ teaspoon of kosher salt – 1 tablespoon of baking powder – 4 tablespoons of cold butter, cut into chunks – 1 large egg – 2/3 cup heavy cream
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– 1 ½ cups of fresh strawberries, hulled and sliced – 1 ¼ cups sugar – 3 cups of whole milk – 1 cup semisweet chocolate chunks
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– 1 cup of strawberries, hulled and chopped – 2 kiwi fruit, peeled and chopped – 6 disposable plastic cups or popsicle mold – 1 ½ cups orange juice – 6 pop sticks