Lime Strawberry Dip

Total Time: 10 mins
Ingredients

* 8 ounce(s) sour cream, light or fat-free
* 2 tablespoon sugar, powdered
* 2 teaspoon lime peel
* 1 tablespoon lime juice
* 3 cup(s) strawberries

Preparation
1. For lime dipping sauce, in a small bowl, stir together sour cream, powdered sugar, lime peel, and lime juice. Cover tightly with plastic wrap.

2. Wash strawberries but do not remove stems or caps. Drain strawberries on several layers of paper towels. Transfer to a covered storage container.

3. Tote lime dipping sauce and strawberries in an insulated cooler with ice packs. Serve berries with lime dipping sauce.


Servings
Contains Dairy
Vegetarian
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 44, Saturated Fat: 0g, Sodium: 41mg, Dietary Fiber: 1g, Total Fat: 0g, Carbs: 10g, Sugars: 5g, Cholesterol: 3mg, Protein: 1g
Exchanges: Fruit: 0.5
Carb Choices: 0.5

Strawberry Coconut Bars

1 Strawberry cake mix
1 stick of butter, softened
4 eggs
1/2 cup milk
1 can (14 oz.) sweetened condensed milk
1 cup coconut

Preheat oven to 350 degrees. Mix cake mix and butter. Press into a 9 x 13" baking dish. In a medium size bowl beat eggs, milk, and condensed milk until well mixed (about 1 minute). Pour over cake mix. Sprinkle with coconut. Bake 40-45 minutes or until center has set. Chill and slice into bars. Refrigerate.

You can make some tasty changes with this one. All you have to do is change the flavor of the cake mix. You can leave the coconut out if you want. You can scatter a layer of chocolate chips over your dish during the last 5 minutes of baking. You can also add nuts instead or along with the coconut.

Strawberry Tartlets

Strawberry Tartlets

1 can refrigerated crescent rolls
1/2 cup strawberry preserves
1 pkg (8 oz.) cream cheese, softened

Preheat oven to 350 degrees. Spray 24 mini muffin cups with non-stick spray. Unroll crescents and separate into 4 rectangles. Press perforations to seal. Cut each rectangle into 6 squares. Gently press squares into muffin cups (will not cover inside of cup so don't press too much). Mix preserves and cream cheese until well blended. Spoon about 1 tsp. into each muffin cup. Bake 15-18 minutes or until edges are golden brown. Cool in pan 5 minutes before removing. Can garnish with strawberry slice, optional.

Changes - Use different preserves, add chopped nuts or divide cream cheese in half, use 1/2 for strawberry and other 1/2 for peach using 1/4 cup of preserves for each flavor. If you have several jars of preserves and/or jelly open divide cheese evenly and make different flavors in the same muffin pan.

Four Layer Strawberry Filled Cake

1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream

Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers

Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries

Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.

Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened

In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.

Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.

Four Layer Strawberry Filled Cake

1 pkg yellow cake mix
1/3 cup oil
3 eggs
1 tsp. vanilla
1 cup milk
1/2 cup sour cream

Preheat oven to 350 degrees. Mix all ingredients and pour into 2 round cake pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely and split each layer making a total of 4 layers

Filling:
1 cup sugar
1 cup sour cream
1 cup strawberries

Mix sugar and sour cream until well blended. Fold in strawberries. Put 1/3 between each layer.

Frosting:
2 cans pre-made WHIPPED Vanilla frosting
4 oz. cream cheese softened

In a bowl, whip frosting and cream cheese until completely blended and fluffy, about 3-4 minutes. Frost cake. Garnish with strawberries.

Changes - Use WELL drained pineapple, blueberries or raspberries instead of strawberries. Add nuts to cake and/or frosting. Add my favorite, coconut to icing and/or filling.

Cherry Pie Cake

Cherry Pie Cake

1 pkg (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz.) frozen whipped topping, thawed
1 Angel food cake (14 oz.) cut into 1" cubes
2 cans (21 oz. each) cherry pie filling

In a large mixing bowl beat cream cheese and sugar. Fold in whipped topping and cake cubes. Spread evenly into a 13" x 9" x 2" dish. Top with pie filling. Cover and refrigerate at least 2 hours before cutting into squares. Serves 12-14

Changes - Use different pie fillings, i.e. strawberry, blueberry, etc. Also, try this with non-fruity pie fillings. Use chocolate, butterscotch, lemon, etc. You can't go wrong with this one.

Strawberry Breakfast Rolls

1 tube (8 count) refrigerated cinnamon rolls with icing
1 cup sliced frozen strawberries, thawed
1/3 cup strawberry preserves
1/4 cup chopped pecans

Preheat oven to 375 degrees. Spray sixteen 2 1/2" muffin cups with non-stick spray. Cut cinnamon rolls in half crosswise. Press into the bottom and about 1/2" up the sides of each muffin cup. Mix strawberries and preserves. Spoon strawberries into muffin cups. Sprinkle with pecans. Bake 12 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups. Drizzle with icing.

Changes - change flavors by using blueberries, peaches, blackberries, etc. Just make sure the fruit is quick frozen with no excess liquid. If liquid appears after thawing fruit, drain.