Strawberry Angel Semifreddo Recipes

STRAWBERRY ANGEL SEMIFREDDO

Strawberry Angel Semifreddo image

Turn angel food cake into a refreshing, from-the-freezer dessert. Every bite is a taste of heaven!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h35m

Yield 16

Number Of Ingredients 7

Ingredients

1 quart (1 lb) fresh strawberries, quartered (3 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon grated orange peel
1 loaf (8 oz) angel food cake
2 cups whipping cream
16 fresh strawberries, sliced

Steps:

Line 2 (8x4-inch) loaf pans with plastic wrap, allowing 4 inches wrap to hang over short ends of pans. In food processor bowl with metal blade, place quartered strawberries. Cover; process with on-and-off pulses until almost pureed but with a few small pieces remaining. In large bowl, stir pureed strawberries, milk, liqueur and orange peel until well mixed.
Trim or brush any dark brown crust from angel food cake; cut cake into 3/4-inch cubes. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and cake cubes into strawberry mixture. Spoon mixture evenly into pans. Fold plastic wrap over mixture. Freeze at least 5 hours until firm.
To serve, remove dessert from freezer 5 to10 minutes before serving. Unwrap and unmold onto serving platter; remove plastic wrap. Garnish tops of loaves with strawberry slices.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 23 g, TransFat 0 g

STRAWBERRY AND LIME SEMIFREDDO

Strawberry and Lime Semifreddo image

Provided by Food Network

Categories dessert

Time 2h35m

Yield ½ cup per serving

Number Of Ingredients 8

Ingredients

4 cups halved fresh strawberries
14 ounce can sweetened condensed milk
2 teaspoons grated lime zest
3 tablespoons fresh lime juice
10 ounces Angel Food cake
1¼ cups whipping cream
1 cup Daisy Brand Sour Cream
4 strawberries, quartered

Steps:

1.Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans.
2.Place 2 cups of the strawberries in a food processor. Cover and pulse 4 or 5 times until finely chopped, but not pureed.
3.In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside.
4.Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes).
5.Fold the cake into the strawberry mixture.
6.In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form.
7.Fold in the sour cream until well blended.
8.Fold the whipped cream mixture into the cake mixture until well blended.
9.Divide the mixture evenly into the lined pans.
10.Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly.
11.Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired.
*Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer.

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