DAY Recipe

INGREDIENTS

2 liters vanilla ice cream , softened
750 g strawberries , hulled (2 punnets)
240 g raspberries
1/4 cup icing sugar
extra berries , to taste

DIRECTIONS

Line a 14 cm x 21 cm loaf pan with baking paper.

Spread softened ice cream over the base of the prepared pan.

Freeze for 1 hour until firm.

In the meantime place strawberries, raspberries and icing sugar into a blender and blend until smooth. Strain into a jug, discarding [...]

INGREDIENTS

5 white chocolate baking squares
2 tablespoons milk
1 (3ounce)package cream cheese
1/3 cup confectioners’ sugar
1 teaspoon orange peel, grated
1 cup whipped cream
1 graham cracker crust
2 cups strawberries , sliced

DIRECTIONS

Melt 4 squares of white chocolate with milk.Cool to room temperature.

Meanwhile beat cream cheese and sugar until smooth.

Beat orange peel and melted chocolate into cream cheese mixture and fold in whip cream.

Spread into crust and arrange strawberries on top.

Melt remaining chocolate and drizzle ovaer [...]

INGREDIENTS

1 1/2 cups raspberries
1 1/2 cups strawberries (sliced)
1 cup blueberries
1 graham cracker pie crust (9 inch)
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
3-4 ounces strawberry gelatin (4 serving size)
8 ounces Cool Whip

DIRECTIONS

Mix first three ingredients in large bowl.

Poor into pastry shell.

Mix sugar and cornstarch in medium saucepan.

Gradually stir in water until smooth.Stirring constantly, cook on medium heat until mixture comes to a boil.Boil 1 minute and remove from heat.

Stir in gelatin until dissolved.Cool to room [...]

INGREDIENTS

1 (28g)packet instant oatmeal
2/3 cup water or reduced-fat milk
2 tablespoons smuckers low-sugar raspberry preserves
1 tablespoon sugar-free whipped topping, thawed (optional)
raspberries , fresh

DIRECTIONS

Prepare oatmeal according to package microwave directions using water or milk.
Swirl preserves with a spoon throughout warm oatmeal.
Dollop with whipped topping and top with a few fresh raspberries.
Serve warm.

INGREDIENTS

2/3 cup Frangelico
3 (120g) punnets strawberries , hulled, roughly chopped
1 tablespoon caster sugar
300 ml thickened cream
2 (250g)containers mascarpone
2 teaspoons vanilla bean paste
1/2 cup extra caster sugar
3/4 cup roasted hazelnuts , chopped
2 (250g)packets sponge cake fingers (sponge-finger biscuits)
90 g chocolate , crumbled
2 (120g) punnets raspberries , to serve
2 (250g) punnets strawberries , to serve

DIRECTIONS

Line the base and sides of a 24cm spring form tin with baking paper. Combine 1/4 cup of the liqueur, raspberries, strawberries and sugar in a bowl. Stir gently to combine and set aside.
Whop the cream in a [...]