Angel Strawberry Barvarian Recipes

ANGEL STRAWBERRY BAVARIAN

Steps:

• Preheat oven to 375°F.
• Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
• Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
• Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
• Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
• Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

STRAWBERRY BAVARIAN CREAM

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

STRAWBERRY BAVARIAN

Steps:

• Puree strawberries in blender.
• In saucepan soften gelatin in cold water. Add to puree with sugar.
• Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
• Chill, stirring occasionally, until mixture begins to thicken.
• Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
• To serve, unmold and top with whole berries.

CHAMORITAMOMMA'S STRAWBERRY ANGEL DELIGHT

Steps:

• In a medium bowl, dissolve the package of Jell-O with the water. If the strawberries aren't sweet, add 1 tablespoon of sugar. Add the package of thawed berries to the jell-o mixture and stir to combine well. Set this into the refrigerator.
• Meanwhile, tear the Angel Food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside.
• Once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of Cool Whip and stir to combine. Pour this mixture over top of the Angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture.
• Cover and return back to the refrigerator until completely set. Garnish with more whip cream and fresh strawberries.
• NOTES: This can also be turned into a healthier dessert by using Sugar-Free and Fat-Free ingredients.
• Prep time is fast! Cooking time is actually time for jell-o to slightly set and then finally congeal.
• ENJOY!

ANGEL BAVARIAN CAKE - LIGHT, COOL AND DELISH! NO BAKE!

Steps:

• Mix the milk, sugar, salt, egg yolks flour and vanilla.
• Cook custard on medium heat, stirring to avoid scorching.
• In separate container dissolve the gelatin in the warm water.
• Add to custard mixture while custard is still hot.
• Let mixture cool.
• Fold half of the whipped cream (1/2 pint) into cooled custard mixture.
• Beat egg whites until stiff.
• Fold into custard.
• Add the crushed pineapple and 1/4 cup coconut.
• Break a large Angel Food Cake into quarter=sized pieces.
• Line a pan (I use 9x13 Pyrex) with half of the cake piece.
• Pour half the custard mixture over cake pieces.
• Repeat using rest of cake and custard.
• Refrigerate at least 4 hours, best if overnight.
• Just before serving, spread remaining 1/2 pint whipped cream on top.
• For special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
• Sprinkle with remaining 1/4 cup coconut flakes.
• Serve in 3-4 inch squares.
• Refrigerate any unused servings- if there are any leftovers!

ANGEL STRAWBERRY BARVARIAN

Steps:

• Preheat oven to 375 degree
• Prepare, bake and cool cake following package directions. Cut cooled cake into 1 inch cubes. Drain thawed strawberries, reserving juice.
• Combine gelatin and boiling water in small bowl. stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
• Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
• Alternate layers of cake cubes and strawberry mixture in 10 - inch tube pan. Press lightly. Cover. Refrigerate overnight.
• Unmold cake onto serving plate. Beat remaining 1 1/2 cups of whipping cream; confectioners' sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.