A glammed up and delicious Chocolate Covered Strawberries recipe. A stunning (and yet easily obtainable) strawberry dessert!
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making everyday family meals extraordinary
Home » Strawberries
Being a busy parent, a stay-at-home mom of 3 kids under 4 years old especially, takes it toll on the type of meals I consume. Most meals, but breakfast in particular are often spent dashing between the kitchen and the table to make sure everyone is eating well and getting the nutrients they need for the day ahead and me eating the leftovers as I wash up. This results in me not eating a complete meal, or consuming any of the nutrients that I need to get my day started. This makes smoothies the perfect solution. I’ll often blend up some fruits and vegetables, pour everyone else a bit of this mixture and then add protein powder and re-blend for a nutritionally dense meal replacement. When LeanFit contacted me and asked me to try their Complete Nutritional Protein Shake I immediately said yes. This all-in-one, GMO-free, hormone-free, protein powder paired with delicious red fruits of plums, cherries and strawberries made into a Red Smoothie is on repeat daily.
I’ve had a difficult time finding a protein powder I can tolerate. There are multiple brands that leave that chalky taste and sensation in my mouth that have made me extremely weary of protein powders. LeanFit hit a home run here. The texture is so good that you can’t tell there’s protein powder in the smoothie. The Natural Vanilla flavour is non-offensive, but you can tell it’s in the smoothie.
My body has difficult time absorbing iron and since I’m not a huge red meat eater, I’m constantly feeling run down and tired. Since I often forget to take my iron supplements, LeanFit’s All-In-One powder is a perfect for me to get the additional iron I need and since it’s primarily plant-based iron I can feel fairly virtuous about it. I’m thinking that there are a few other moms out there with the same concerns.
Yields 1
Red Smoothie stuffed with summer fruits and protein powder for a complete meal replacement.
5 minPrep Time
5 minTotal Time
Ingredients
Instructions
* My Kitchen Love has been provided with product, but not monetarily compensated for this post. All opinions expressed here are my own.
It’s another #CanadianFood Creatives collaboration coming at you. Big thanks to Amanda from The Cinnamon Scrolls for hosting and coming up with the “Fresh Strawberry” idea. This of all the recipes and participating bloggers can be found at the end of this post. For me, Strawberry Shortcake always has a light and summertime feel. It’s perfect for picnics, potlucks, and any old BBQ that needs a strawberry feature. Strawberries scream summer to me and it was a riot using them in the decadent dessert. This Strawberry Shortcake with Lavender Lemon Cream really reinforced that Spring is well underway with Summer rapidly approaching, AND, isn’t it just the prettiest? I’m completely smitten with the top.
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I’m crushing hard over the local strawberries. They’re smaller than the usual ones you see at the grocery store, but they’re bursting with flavour. They’re incredibly sweet for strawberries at this time of year. Almost jam like in the sweetness quality making them perfect for desserts where you don’t want to add a ton of sugar.
What’s a semifreddo you may ask? It’s basically this frugal gals version of ice cream as I refuse to purchase an ice cream maker. That’s why you’re seeing recipes like my “No Churn Ice Cream 3 Ways“. It doesn’t firm up so can slice it nicely and makes for a usually fairly stunning presentation. I’m a big fan of making it for holidays as you can make it up to 5 days ahead time and leave it frozen.
Rosewater can be found in most supermarkets in the ethnic section. I found mine at an Iranian store that I loved to frequently pop into and grab amazing spices from. Rosewater is quite sweet on it’s own so I have reduced the overall sugar content in this recipe. If you switch the flavours or are using less sweet fruits I’d recommend increasing the sugar content.
The fruit and rosewater are completely exchangeable for other fruits and flavours you love. I’ve made this with raspberries, plums and cardamon, etc. It keeps the dessert fresh and unique. The contrast in colours is what I love about the presentation.
Serves 8
Ingredients:
1.5 lbs strawberries, hulled and roughly chopped
2 tsp rosewater
3/4 cup sugar, divided
Pinch of salt
3 egg whites
1/2 tsp vanilla extract
1 cup whipping cream
Directions:
Place strawberries, rosewater, and 1/4 cup of sugar in a small sauce pan. Cook over medium heat for 15 minutes until strawberries have released their juices and are starting to break down. Set aside to cool slightly. Blend until puréed and completely smooth. Keep 3/4 cup aside for serving.
Using a loaf pan (9″ x 5″) or a vessel of your choice, spray with non-stick spray, or oil pan. Leaving lots of overhang on all 4 sides, line with plastic wrap.
In a heatproof medium bowl, whisk together egg whites, 1/2 cup sugar, and a pinch of salt. Place over a sauce pan of simmering water and whisk continuously until sugar has dissolved and egg whites are warm to the touch. Do not allow the bowl to touch the hot water (if the egg whites get too hot, too quickly they will essentially scramble). Remove from heat and add vanilla.
Using an electric mixer, beat egg whites on high for about 10 minutes until stiff peaks have formed and mixture is glossy white. Set aside.
Using clean beaters and an electric mixer, beat whip cream until stiff peaks have formed.
Gently fold 1/2 of whipped cream into egg white mixture. Mix in strawberry blend. Gently fold in remaining whipped cream keeping streaks thick and bold.
Enjoy!