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Name: Strawberry And Cream Freeze
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Granulated sugar; 1 Container Whipping Cream; 2 c Fresh Strawberries; rinsed;; 1 pk (8-oz.) Cream Cheese;

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INGREDIENTS

1 c Granulated sugar
1 Container Whipping Cream
2 c Fresh Strawberries; rinsed;
1 pk (8-oz.) Cream Cheese;

INSTRUCTIONS

Line two full-size muffin tins with individual pieces of tinfoil. Place the softened cream cheese in a mixing bowl and mash with a fork, or whip with a handheld electric mixer. Add the fresh strawberries and the sugar to the whipped cream cheese and blend well to thoroughly combine the ingredients. Meanwhile, whip the cream and gently fold one heaping cupful into the strawberry mixture. Reserve any of the remaining cream as an optional topping for your dessert. Spoon the strawberry and cream mixture into the tinfoil-lined muffin tins. Freeze the tins for at least 2 hours prior to serving. To serve, pop one or two of the frozen strawberry mounds onto a plate, remove the foil, and top with a bit of whipped cream. Enjoy! Kitchen Staff Tip: If you happen to have Popsicle molds and sticks available, you can prepare todays recipe as a strawberry cream bar for the kids. Simply follow the recipe as directed, and pack the mixture into the molds. Put the stick in place about halfway through the freezing time, or when they will remain firmly in place in the mixture. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Jun 10, 1999, converted by MM_Buster v2.0l.

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Strawberry And Cream Freeze

1 c Granulated sugar
1 Container Whipping Cream
2 c Fresh Strawberries; rinsed;
1 pk (8-oz.) Cream Cheese;

Line two full-size muffin tins with individual pieces of tinfoil.    Place the softened cream cheese in a mixing bowl and mash with a fork, or  whip with a handheld electric mixer.    Add the fresh strawberries and the sugar to the whipped cream cheese and  blend well to thoroughly combine the ingredients.    Meanwhile, whip the cream and gently fold one heaping cupful into the  strawberry mixture. Reserve any of the remaining cream as an optional  topping for your dessert.    Spoon the strawberry and cream mixture into the tinfoil-lined muffin tins.  Freeze the tins for at least 2 hours prior to serving.    To serve, pop one or two of the frozen strawberry mounds onto a plate,  remove the foil, and top with a bit of whipped cream. Enjoy!  Kitchen Staff Tip: If you happen to have Popsicle molds and sticks  available, you can prepare todays recipe as a strawberry cream bar for the  kids. Simply follow the recipe as directed, and pack the mixture into the  molds. Put the stick in place about halfway through the freezing time, or  when they will remain firmly in place in the mixture.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Jun 10, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 To 8 (25g)
Recipe Makes: 6 To 8

Calories: 97
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.5mg		0 %
Total Carbohydrate 25g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 25g
Protein 0g		0 %
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.

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Calories per serving: 97

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