Frozen Strawberry Mousse Bombe Recipes

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FROZEN STRAWBERRY MOUSSE BOMBE



Frozen Strawberry Mousse Bombe image

Prepare this Frozen Strawberry Mousse Bombe for a post-dinner treat! Frost the dessert with COOL WHIP Whipped Topping for the perfect finishing touch.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 10 servings

Number Of Ingredients 5

2 cups fresh strawberries
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup lemon juice
1 pkg. (10-3/4 oz.) prepared pound cake, cut horizontally in half

Steps:

  • Line 1-1/2-qt. freezerproof bowl with plastic wrap. Mash strawberries in large bowl. Add sweetened condensed milk, 2 cups COOL WHIP and lemon juice; mix well. Pour into prepared bowl. Top with cake pieces, cut sides down, trimming pieces to fit top of bowl. Use trimmings to fill in any holes to make solid layer of cake.
  • Freeze 6 hours or until firm.
  • Remove dessert from freezer 15 min. before serving. Invert dessert onto serving plate; remove bowl and plastic wrap. Frost dessert with remaining COOL WHIP; let stand at room temperature to soften slightly before cutting into wedges to serve.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 38 g, Protein 5 g

FROZEN STRAWBERRY MOUSSE, LOW CARB



Frozen Strawberry Mousse, Low Carb image

Wow! Mildly sweet and delicously creamy with a nice strawberry kick. I adapted this recipe from an Italian cooking show on TV (don't remember which one). Be sure to dice the strawberries small, as they're too hard to cut through when frozen. "Cooking" time is actually freezing time. Note: contains raw eggs.

Provided by MzMombo

Categories     Dessert

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 7

2 eggs
6 packets Splenda sugar substitute
3 drops almond extract
2 teaspoons vodka
1 drop red food coloring (optional)
1 cup diced ripe strawberry (1/8" dice)
1/2 cup heavy whipping cream

Steps:

  • Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl.
  • Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine.
  • Add diced strawberries to yolks and whisk again.
  • With an electric beater, whip egg whites to stiff peaks.
  • Fold egg whites into yolk mixture in 2 additions.
  • With an electric beater, whip heavy whipping cream to stiff peaks.
  • Fold whipped cream into yolk mixture in 2 additions.
  • Divide mousse between 4 8-oz.
  • ramekins or serving dishes and freeze for 2-4 hours.
  • For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer.
  • If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving.
  • Contains about 4.
  • 5 Net Carbs per serving.

Nutrition Facts : Calories 161.9, Fat 13.6, SaturatedFat 7.6, Cholesterol 146.5, Sodium 46.7, Carbohydrate 5.2, Fiber 0.7, Sugar 3.1, Protein 4

FROZEN STRAWBERRY MOUSSE CAKE



Frozen Strawberry Mousse Cake image

Make and share this Frozen Strawberry Mousse Cake recipe from Food.com.

Provided by KittyKitty

Categories     Frozen Desserts

Time 2h40m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can canned strawberries in syrup
1 (1/4 ounce) envelope gelatin powder
6 trifle sponge cakes
3 tablespoons strawberry jam
1 cup creme fraiche
1 cup whipped cream, to decorate

Steps:

  • Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
  • Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
  • Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
  • Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
  • Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.

Nutrition Facts : Calories 2381.2, Fat 44.1, SaturatedFat 21.3, Cholesterol 790.6, Sodium 1725.3, Carbohydrate 460.6, Fiber 5.5, Sugar 285.2, Protein 40.8

STRAWBERRY BROWNIE BOMBE



Strawberry Brownie Bombe image

Meet the Cook: A friend and I dreamed up this recipe. We use it to entertain and for special family dinners. For an extra touch, you can dip the strawberries in chocolate. -Joanne Watts, Kitchener, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup chopped walnuts
1/2 cup strawberry preserves
1 quart strawberry ice cream, softened
2 cups heavy whipping cream
3 drops red food coloring, optional
1/4 cup confectioners' sugar
Fresh strawberries and mint, optional

Steps:

  • Prepare brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour the batter into two greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans. , Line a 1-1/2-qt. metal bowl with foil. Cut and fit one brownie layer to evenly line the inside of a bowl (brownie may crack). Spread preserves over brownie layer. Freeze for 15 minutes. Fill brownie-lined bowl with ice cream; smooth top. Cover and freeze for 3 hours or until ice cream is firm., Place remaining brownie layer on a serving plate. Remove bowl from freezer; uncover. Invert onto brownie layer; remove bowl and foil. Return to freezer. , In a large bowl, beat cream and food coloring until soft peaks form. Add sugar and beat until stiff peaks form; set aside 1-1/2 cups. Spread remaining whipped cream over top and sides of bombe. , Cut a small hole in the corner of a pastry or plastic bag and insert star tip. Fill with reserved whipped cream; pipe border at base of bombe. Holding the bag straight up and down, form stars on top. Garnish with strawberries and mint if desired.

Nutrition Facts :

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