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:

Quickview
389k Calories
2g Protein
24g Total Fat
42g Carbs
1% Health Score
Limit These
Calories
389k
19%

Fat
24g
37%

  Saturated Fat
12g
81%

Carbohydrates
42g
14%

  Sugar
29g
33%

Cholesterol
63mg
21%

Sodium
102mg
4%

Get Enough Of These
Protein
2g
6%

Manganese
0.47mg
24%

Vitamin C
19mg
23%

Vitamin A
710IU
14%

Vitamin B1
0.16mg
11%

Folate
35µg
9%

Selenium
5µg
8%

Vitamin B2
0.12mg
7%

Fiber
1g
6%

Phosphorus
57mg
6%

Iron
0.98mg
5%

Copper
0.11mg
5%

Vitamin B3
1mg
5%

Vitamin E
0.75mg
5%

Magnesium
16mg
4%

Calcium
36mg
4%

Potassium
118mg
3%

Zinc
0.47mg
3%

Vitamin K
2µg
3%

Vitamin D
0.37µg
3%

Vitamin B5
0.24mg
2%

Vitamin B6
0.04mg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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