Try this Strawberry Fluff(Great - Prize Winner) recipe, or contribute your own.
Suggest a better descriptionWon first prize in the 1972 Roanoke Times Cook-off. Step 1: Combine the flour, brown sugar and salt. Cut in the oleo until particles are fine. Spread mixture over the bottom of a 13x9 pan. Bake at 400 for 10-12 minutes or until olden brown. Cool. Remove 1/2 cup of the mix and reserve. Press the rest back into the pan. Step 2: Melt the marshmallows with the milk over low heat. Chill until completely cool and thickened. Thaw the frozen strawberries and drain. Add the water to the berry juice. Mix the cornstarch and sugar. Stir in the berry juice. Cook over medium heat. Stir constantly until the mix thickens and boils for 3 minutes. Cool. Fold in the berries. Step 3: Beat the whipped cream and almond extract until thick and it stands in peaks. Fold the cooled marshmallow into the whipped cream. Turn 2/3 of the mixture into the crumblined pan. Spread to cover the crumbs. Spoon berry filling over the marshmallow layer. Top with the remaining marshmallow. Sprinkle the reserved crumbs over the top. Chill at least 6 hours. Posted to MM-Recipes Digest V5 #031 by Marie Bordewisch
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 301 | ||
Calories from Fat: 120 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 14.1mg | 4 % | |
Sodium 12.3mg | 0 % | |
Potassium 60.2mg | 2 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 44g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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