Berries and Cream in Vanilla Dessert Cups is the perfect quick dessert for guests, or just to fulfill a sweet tooth in a pinch. I found the vanilla dessert cups in Whole Foods and immediately knew I was going to fill them with fresh berries and homemade whipped cream. This recipe for Berries and Cream in Vanilla Dessert Cups is easily adaptable to account for what is on sale or what looks freshest, any berry or fruit will do.
It’s spring! And spring means (among other things) that strawberries are back in season. So what better way to use them than for a delicious weekend brunch? This Strawberry Banana Stuffed French Toast uses strawberries three ways: fresh, in a strawberry sauce, and for an extra touch of strawberry goodness, in a strawberry jam. And because I love bananas, I threw in a couple slices of that as well. I found the strawberry sauce recipe here and my French toast recipe is based off of this post.
Ingredients:
4 challah rolls
2 eggs, beaten
1/2 cup vanilla almond milk (unsweeted)
2 tablespoons sugar
1 1/4 cup sliced strawberries, divided
3 tablespoons honey
the juice and zest of one lemon
4 ounces low fat cream cheese
1 tablespoon strawberry jam
1/4 teaspoon vanilla extract
1 banana, sliced
1 tablespoon butter
Begin by slicing the challah rolls in half. In a large bowl, add the eggs, almond milk and 2 tablespoons sugar.
Add the roll halves and mix to coat.
Cover and refrigerate for one hour.
one hour later
Add 1 cup sliced strawberries, 3 tablespoons honey, and the lemon juice and zest to a bowl and mix to combine.
Allow to stand for 1 hour. (I actually ended up leaving both for over an hour. Whoops.)
one hour later
Combine the cream cheese, vanilla extract and strawberry jam.
Slice the rest of your strawberries and your banana.
Heat a saute pan over medium high heat and add 1 teaspoon butter. Add 1 set of challah rolls to the saute pan and cook for three minutes.
Flip and cook for three more minutes.
While waiting for the side to cook, add 1 tablespoon of the cream cheese mixture to one piece of roll.
Add slices of strawberry and banana.
When the bread is done cooking, assemble the pieces of bread. Add one to two tablespoons of the strawberry sauce and a few more slices of banana.
Repeat with remaining rolls. How good does that look?
The challah rolls were crispy while the cream cheese mixture was nice and creamy.
The strawberry sauce was tangy, just enough to complement the sweetness of the rest of the French toast.
And as usual, I am a big fan of the already portioned serving. It gives me a better chance of not being a piggy. 🙂
I loved this! I wish I could eat this every spring day. Except I think people would begin to judge me…
Valentines Day has come early to I Can Cook That! Ok, not really. I made them for a party recently, but they would be perfect for a Valentines Day dessert, or with your coffee in the morning! I found this recipe on Taste of Home. After reading the reviews, a few people suggested adding some powdered sugar to sweeten up the chocolate cream. I love anything sweet, so I took their suggestion!
Ingredients:
1-1/2 ounces dark chocolate, grated, divided
1 package (8 ounces) cream cheese
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup whipped topping
2 containers of fresh strawberries, halved
I used dark chocolate bars from Trader Joe’s. They come in 1.75 oz little bars so I used two of those 1.75 oz bars. Take the first bar and melt over low heat, stirring until smooth. Remove from heat and cool to room temperature.
In a small bowl, add the cream cheese, vanilla, powdered sugar and whipped topping. Beat with a hand mixer until smooth.
Add the melted chocolate and beat until combined. Add the mixture to a plastic zip lock bag.
Cut off the lower corner and pipe onto the strawberries, with the cut side up.
Using a grater, grate the remaining chocolate over the strawberries.
These are really simple, and really tasty too!
I think the addition of the powdered sugar was a good idea. Fresh strawberries can be a bit tart, so it was nice to add some extra sweetness within the chocolate cream.
The cream cheese adds a nice smoothness to the chocolate cream. They are so pretty too, aren’t they?
You can make these ahead of time and then pop them in the refrigerator until needed.
I thought I’d step away from cookies and cupcakes for the moment to make… pound cake. I don’t know why I am on such a baking kick, but at least I have the chance to try a bunch of different new recipes! I found this recipe through MyRecipes.com, originally from Southern Living. The recipe sounded absolutely fantastic so I stuck to it for the most part, but I added blueberries because, well, I like blueberries!
Ingredients:
1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced
1 pint fresh blueberries
