Monday's diet: very light strawberries' ice cream

For this reason I did not use cream, but milk and any eggs, to obtain a preparation lighter, but equally tasty.

 
• 1 basket of strawberries (8.88 OZ, about 250 gr.)
• 1 small glass of granulated sugar
• ½ cup of water
• 10.14 fl. OZ (300 ml) of cold milk (to taste, I use the semi-skimmed milk)
• ½ lemon
• 2 tablespoons icing sugar
• meringues to decorate (optional)
• silver sugar to decorate (optional)

Time: 15 min
Ice cream maker time: 35 minutesCalories for a cup: 160 cal. (672 kj)

In a small pot put the granulated sugar and half a cup of water and cook over low heat until a syrup. Clean the strawberries, cut into small pieces and place in a bowl with the juice of half a lemon and 2 tablespoons of icing sugar. Let stand for 15 minutes.
After whisk strawberries in their juice.
Pour into ice cream maker the syrup cooled, the puree of strawberries and milk and start it. The time depends on your ice cream maker, mine took about 35 minutes.
Pour into a bowl previously chilled in freezer and decorate with fresh strawberries or meringues.

 See the recipe in printable PDF

Florida cups (cups of yogurt and fruit)

It'is a summer dessert really easy to prepare and highly effective.

Ingredients for 4 people:

• 1 cup of natural yoghurt
• 1 kiwi
• 12 blueberries or strawberries
• 3 tablespoons of honey
• 1 peach
• 1 tablespoon grated lemon peel bio

To decorate:

• 2 kiwi
• 20 blueberries or strawberries

paper cups in a muffin pan

Mix in a bowl the yogurt with grated lemon peel and honey.
Place the paper cups (or use those silicone) in a muffin pan.
Pour the mixture of yoghurt.
Cut the peach and kiwi into small cubes and put a little for each cup, making them penetrate, but giving someone on the surface.
Garnish with 2 or 3 blueberries (or strawberries) for cup.
Place in freezer for 3 hours, the honey avoids that crystallize too.
Gently remove the paper cups, serve on plates decorated with sliced kiwi and the remaining blueberries (or strawberries).
Before serving, leave them out of the freezer  for 10 minutes.
Recipe taken from: Mary Berry "Best desserts" London,  1991

View PDF of the recipe

Chocolate’s swivels

Chocolate’s swivels

Ingredients for 10 swivels

• 5.30 OZ (150 grams) flour
• 5.30 OZ (150 grams) potato starch.
• 3 eggs
• 5.30 OZ (150 grams) sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking powder
• 7 OZ (200 grams) of dark chocolate
• 8.80 OZ (250 grams) gr. whipping cream
• 10 bamboo skewers
• Strawberries or raspberry for decorating (10/12 pieces)

Time: 45 min

Oven: 350 ° F

Whip eggs with sugar with the mixer until creamy frothy.

Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.

Add the vanilla and baking powder.

Cover with wax paper a rectangular  baking sheet  (about 11 x 17 inch )

Spread the mix evenly.

Bake at 350 ° F for 15/20 minutes, must just browning.

Remove from oven and roll up on itself, leaving the wax paper, tie with kitchen string on a roll.

Let cool and cliffs  the dark chocolate in a double boiler.

Whip cream and add chocolate and mix ¾

Unroll the roll, gently remove the wax paper, turn the mixture and fill with chocolate.

Roll up and place in refrigerator for at least 1 hour.

Then cut into 10 slices and stop each of them with a stick.

 Garnish each slice with whipped cream and strawberries or raspberry

You can also prepare and stuff the whole roll and cut them the day after.

View the PDF of the recipe

Tart with strawberry and kiwi

ingredients

Tart with strawberry and kiwi

• shortbread 
• custard 
• 2 kiwis 
• 8.80 oz (250 gr) of strawberries
  2 tablespoons of strawberry jam or jelly

I made this cake yesterday,  with my cousins ​​and my sister for a birthday! I love strawberry!

We made ​​the usual shortcrust pastry recipe you find here and put in a tart pan with shaped bottom, because then we stuffed stuffed to the contrary.

 Baked for 25/30 minutes at 356°F (180 ° C) or as soon as it sees the gilding.

 After cooking we did cool down for 10 minutes and then turn the cake on a board and let rest without further remove the cake pan.

 After we removed from the pan and turn.

 We then filled the base with the custard and placed over the kiwis and strawberries thet we have cutted into slices.

 Finally you can put a little 'jelly cake, type "tortagel" or some' strawberry jam heated with a tablespoon of rum, so it prevents the fruit is not damaged and remains lucid.