This makes two (8-inch) meringue desserts

INGREDIENTS:

5 large egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

4 cups sliced strawberries

2 to 3 tablespoons  sugar

3/4 cup semisweet chocolate chips, divided (can use more)

sweetened whipped cream (use as much as desired)

INSTRUCTIONS:—————————————–

Servings 8

INGREDIENTS:

2 pints red firm ripe strawberries, divided (more to garnish on top when serving if desired)

2 tablespoons cornstarch

1-1/2 cups fruit juice or water

1 (.3 ounce)  package sugar-free strawberry gelatin (or can use a 4-serving size regular jell-o)

1/4 cup sugar (can use more)

1 prepared vanilla crumb crust

sweetened whipped cream

INSTRUCTIONS:—————————————

Finely crush 4 strawberries , place in a bowl then mix in 1-1/2 cups fruit juice or water; set aside.

Slice remaining strawberries and set aside.

In a large saucepan combine cornstarch with fruit juice or water until smooth; bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in gelatin/crushed strawberry mixture and sugar until dissolved.

Stir in the sliced strawberries.

Pour into the crust.

Cover and refrigerate for 2 hours or until firm.

Serve with whipped cream.

Do not use frozen strawberries for this and make sure to allow the strawberries to sit in sugar for at least one or more hours to release their juice

Servings 12

INGREDIENTS:

3 cups crushed fresh strawberries

3 tablespoons sugar (do not use Splenda)

1 (6 ounce) package strawberry flavored gelatin mix

3 cups miniature marshmallows

1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Servings 2

INGREDIENTS:

10 medium red  strawberries, hulled

1/2 cup low-fat milk

1/2 cup low fat vanilla yogurt

2 tablespoons sugar, or to taste

1 teaspoon vanilla extract

6 cubes ice, crushed (or can use juice frozen in ice cube trays)

INSTRUCTIONS:—————————————

In a blender combine strawberries, milk, yogurt, sugar and vanilla; add in the ice then blend until smooth (add in more sugar if needed) .

Pour into glasses.

Plan ahead this has a 4 hour refrigeration time before serving

Servings 8-10

INGREDIENTS:

2 (3 ounce) packages cherry gelatin

2 cups boiling water

1-1/2 (10 ounce) bags frozen sweetened sliced strawberries

1 (21 ounce) can  cherry pie filling

1 (20 ounce) ounce pineapple chunks, drained

1 (15 ounce) can pear halves, drained and cut into chunks

3 medium firm bananas, sliced

2 medium navel oranges, peeled, sectioned and chopped

2 medium Granny Smith apples, peeled and chopped

INSTRUCTIONS:———————————

In a large bowl, dissolve gelatin in boiling water.

Stir in the strawberries until thawed.

Stir in the remaining ingredients.

Transfer to a large serving bowl (about 4-quart size).

Cover and refrigerate for 4 hours  or more before serving.

You should yield about 2 cups of strawberry sauce, if you want more then increase amounts slightly.

Servings 4

INGREDIENTS:

4 ice cream waffle bowls (such as Keebler brand)

1/2 cup confectioners’ sugar

1 (1-pound) package frozen strawberries, slightly thawed

2 tablespoons lemon juice

4 large scoops vanilla ice cream (or use as much as you like)

sweetened whipped cream

INGREDIENTS:————————————————–

This recipe was tested and developed using frozen strawberries that I keep in my freezer from my summer’s crop, adjust the sugar to taste start with one cup and add in more if needed, this has not been tested using Splenda so I cannot say if it would work

Plan ahead the sauce needs to cool in the refrigerator before using which will take about 5 hours or more

With amounts listed I got just over 4 cups, you can reduce the recipe by half if desired

INGREDIENTS:

24 large red ripe frozen strawberries, partially thawed then coarsely mashed (do not thaw completely just enough to mash with your hands)

1 cup sugar (more if desired)

1 tablespoon lemon juice

3 drops red food coloring, or as needed

3/4 cup cold water

4 tablespoons cornstarch

INSTRUCTIONS:—————————————-

Place the partially thawed mashed strawberries in a medium saucepan; add in sugar, then bring to a simmer over medium high heat stirring constantly.

Add in food coloring and lemon juice and continue simmering until a full boil, then continue boiling for about 3 minutes.

Meanwhile whisk the cornstarch with water until smooth and well combined.

Reduce heat to lowest setting; vigorously whisk in the cornstarch mixture until combined.

Continue cooking and mixing over low heat until thickened (about 3 minutes).

Remove from heat then cool to room temperature and refrigerate until cold.

Spoon over cheesecake or desired dessert.

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