Frozen Strawberry Shortbread Dessert
If you want to add more lacto ovo vegetarian recipes to your repertoire, Frozen Strawberry Shortbread Dessert might be a recipe you should try. For 78 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 24g of fat, and a total of 390 calories. This recipe serves 9. It works best as a dessert, and is done in around 25 minutes. 1104 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Mother's Day. It is brought to you by Taste of Home. If you have brown sugar, lemon juice, sugar, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 26%. Frozen Strawberry Dessert, Frozen Strawberry-Pistachio Dessert, and Strawberry Shortbread Pie: A Dazzling 5-Ingredient Vegan Dessert are very similar to this recipe.
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup all-purpose flour
1 cup heavy whipping cream, whipped
1 teaspoon lemon juice
1/2 cup chopped pecans
2 cups frozen unsweetened strawberries, thawed
1 cup sugar
Equipment:
baking pan
bowl
wire rack
Cooking instruction summary:
Directions In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish. In a large bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight. Yield: 9 servings. Originally published as Frozen Strawberry Dessert in Taste of HomeOctober/November 2008, p47 Nutritional Facts 1 piece equals 352 calories, 20 g fat (10 g saturated fat), 45 mg cholesterol, 80 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in. square baking pan.
2. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
3. Crumble the baked pecan mixture; set aside 1/2 cup for topping. Sprinkle the remaining mixture into an 8-in. square dish.
4. In a large bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream.
5. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.
Nutrition Information:
covered percent of daily need
