Strawberry Delight



Strawberry delight makes a light pleasant dessert that can easily be served after a large meal, or for a dessert night.

Strawberry-Coconut Delight

3 egg whites
1 1/2 cups sugar, divided
3/4 tsp cream of tartar
1/2 cup of crushed saltine crackers (unsalted)
1/2 cup flaked coconut
1/2 cup chopped pecans
2 cups whipping cream
1/2 tsp unflavored gelatin
1 quart fresh strawberries, sliced

1. Beat egg whites until soft peaks form.
2. Gradually ass 1 cup sugar and cream of tartar, beating until stiff peaks form.
3. Gently fold in cracker crumbs, coconut and pecans.
4. Spread into the bottom and up the sides of a 9-inch pie plate.
5. Bake at 375F for 20-22 minutes, or until lightly browned. Cool completely.
6. In mixing bowl beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries, pour into shell and refrigerate for at least 2 hours.

Rhubarb-Strawberry Delight

4 cups fresh or frozen diced rhubarb
2 cups fresh or frozen strawberries
1 1/2 cups sugar, divided
1 6-oz pkg raspberry gelatin
2 cups boiling water
1 cup skim milk
1 envelope unflavored gelatin
1/4 cup cold water
1 1/2 tsp vanilla extract
2 cups low fat sour cream

1. In saucepan, cook rhubarb, strawberries and 1 cup sugar until fruit is tender.
2. In a large bowl, dissolve raspberry gelatin in boiling water, stir in fruit and set aside.
3. In another pan, heat milk and remaining sugar on low until sugar is dissolved.
4. Soften unflavored gelatin in cold water, add to hot milk mixture and mix until gelatin is dissolved. Remove from heat and add vanilla. Cool to lukewarm and blend in sour cream. Set aside to cool to room temperature.
5. Pour 1/3 of the fruit mixture into a 3-qt bowl; chill until almost set. Pour 1/3 of the sour cream mixture over the fruit. Chill until almost set.
6. Repeat layers twice, chilling between layers if needed. Rerigerate at least 3 hours, until set.

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