Strawberryorangecups Recipes

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STRAWBERRY-ORANGE SURPRISE CUPCAKES



Strawberry-Orange Surprise Cupcakes image

Exchanges: 1 fat, 1 starch, 1 carb. Carb Choices: 2. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Dessert

Time 34m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 19

nonstick cooking spray
1/3 cup diced fresh strawberries
2 tablespoons low sugar orange marmalade
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup sugar (or Splenda For Baking or Sun Crystals Granulated Blend)
1/4 cup canola oil or 1/4 cup style extra-light vegetable oil spread, melted
1/4 cup frozen fat-free liquid egg product, thawed or 1 egg
1 teaspoon vanilla
1/2 teaspoon finely shredded orange peel
4 ounces softened neufchatel cheese
1/2 cup fat free plain Greek yogurt
1/3 cup low sugar marmalade
3 drops red food coloring
orange strip
fresh strawberry slices

Steps:

  • Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
  • In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
  • Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
  • Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
  • Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.

STRAWBERRY-ORANGE SOUP



Strawberry-Orange Soup image

Make and share this Strawberry-Orange Soup recipe from Food.com.

Provided by LibraChick93093

Categories     Dessert

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

2 pints strawberries, hulled
1 cup heavy cream
1 cup plain yogurt
1/2 cup orange juice
1/3 cup water
1/3 cup granulated sugar
1/8 teaspoon ground ginger

Steps:

  • Using a blender, process all ingredients until smooth. Chill for 1 hour before serving.

Nutrition Facts : Calories 189.2, Fat 12.3, SaturatedFat 7.5, Cholesterol 44.7, Sodium 26.6, Carbohydrate 19.1, Fiber 1.8, Sugar 15.2, Protein 2.4

STRAWBERRY ORANGE DAIQUIRI



Strawberry Orange Daiquiri image

Sandra says, "This delicious frozen treat made with fresh strawberries and oranges will keep your thirst at bay all summer long."

Provided by Sandra Lee

Categories     beverage

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 orange
1/4 cup sugar
1/4 cup water
1 pint fresh strawberries
4 ounces rum, optional

Steps:

  • Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
  • In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
  • Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries.

STRAWBERRY-ORANGE OATMEAL BARS



Strawberry-Orange Oatmeal Bars image

A strawberry-orange filling, combined with a coconut-almond-oatmeal crust, makes for fruity and flavorful bar! Adjust the amount of maple syrup used in the filling according to the sweetness of your strawberries--and feel free to use brown sugar instead of maple syrup, if you prefer.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

cooking spray
1 cup rolled oats
¾ cup whole wheat flour
¾ cup shredded sweetened coconut
½ cup sliced almonds
1 teaspoon ground ginger
½ teaspoon kosher salt
½ cup maple syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 cups sliced fresh strawberries
3 tablespoons maple syrup, or as needed
1 ½ tablespoons cornstarch
1 tablespoon orange juice
¼ teaspoon grated orange zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with enough parchment to have overhang on all sides. Lightly grease parchment with cooking spray.
  • Stir together oats, whole wheat flour, coconut, almonds, ginger, and salt in a large bowl. Add 1/2 cup maple syrup, melted butter, and vanilla extract. Stir until mixture is thoroughly combined. Reserve 1 cup of the crust mixture to use as the topping. Press the rest of the crust mixture firmly and evenly into the bottom of the prepared pan.
  • Combine strawberries, 3 tablespoons maple syrup, cornstarch, orange juice, and orange zest in a bowl. Toss to combine until there are no longer any dry lumps of cornstarch. Pour strawberry mixture evenly over the crust.
  • Sprinkle reserved crust mixture over the strawberries and lightly press down into strawberry mixture.
  • Bake in the preheated oven, until the top is golden brown and strawberries are bubbling, 45 to 50 minutes. Cool completely in pan. Remove from pan using parchment "handles" and slice into bars.

Nutrition Facts : Calories 213.4 calories, Carbohydrate 29.7 g, Cholesterol 15.3 mg, Fat 9.8 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 97 mg, Sugar 14.9 g

CHILLED STRAWBERRY-ORANGE SOUP



Chilled Strawberry-Orange Soup image

Serve this chilled fruit soup as a light summer appetizer or with your favorite sandwich or salad.

Yield serves 6, 2/3 cup per serving

Number Of Ingredients 5

1 pound fresh or frozen unsweetened strawberries, slightly thawed
1 1/2 cups orange juice
1/4 cup sugar
1 teaspoon grated peeled gingerroot
2 tablespoons lime juice (optional)

Steps:

  • In a food processor or blender, process all the ingredients until smooth.
  • If using fresh strawberries, cover and refrigerate for 1 hour to chill thoroughly. If using frozen strawberries, serve or cover and refrigerate until needed.
  • Serve this soup within 24 hours for peak flavor.
  • (Per Serving)
  • Calories: 85
  • Total Fat: 0.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 21g
  • Fiber: 2g
  • Sugars: 17g
  • Protein: 1g
  • Dietary Exchanges
  • 1 Fruit
  • 1/2 Carbohydrate

STRAWBERRY WONTON CUPS WITH ORANGE MASCARPONE WHIPPED CREAM



Strawberry Wonton Cups with Orange Mascarpone Whipped Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 45m

Yield 24 wonton cups

Number Of Ingredients 10

2 cups strawberries, hulled and chopped into 1/2-inch pieces
3 tablespoons orange juice, from 1/2 medium orange
1 tablespoon powdered sugar
Cooking spray
24 wontons wrappers
1 cup heavy whipping cream
1/2 cup mascarpone cheese, room temperature
3 tablespoons powdered sugar
1 teaspoons pure vanilla extract
Zest of 1 medium orange

Steps:

  • For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
  • Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream.
  • For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes.
  • To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve.

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