Berry Bread

This actually is a dessert which my family enjoys on those hot Summer days.  Just mix together, the already thawed, sweetened strawberries, with the cream, and served over torn pieces of white bread.



Berry Bread

3-1/2 lbs. frozen, sliced, sweetened strawberries, thawed

1/2 pint heavy whipping cream

white bread, homemade or store bought, torn into small pieces

1.)  In a large bowl, add the 3-1/2 lbs. of (thawed) sweetened sliced strawberries.


2.)  Stir in the heavy cream, until the strawberries and cream are blended together.


3.)  Chill in the refrigerator for at least 30 minutes, or 1-2 hours.


4.) In a serving bowls, add torn pieces of homemade, or store bought white bread.

5.)  Pour desired amounts of the berry mixture, over each bowl of already torn pieces of bread.

6.) Note: If using your own frozen strawberries, you may need to add a bit more granulated sugar, but add according to taste.  Do this before adding the cream.  The amount of strawberries and cream added; depends upon you.

More photos of the ingredients I used when making Berry Bread.  This really is a delicious desert to enjoy anytime throughout the year.

http://www.justapinch.com/recipes/dessert/dessert-fruit-dessert/berry-bread.html

Chilled Strawberry Yogurt Soup 🍓

This delicious soup was posted by PaulaG at food.com, but I did modify the recipe just a bit. I love this soup! It's also a very pretty soup. I think it would be great even served as a dessert.

🍓 Chilled Strawberry Yogurt Soup 

3 cups fresh, sliced, strawberries

1/2 cup pineapple juice, chilled (See *Note)

4 Tablespoons granulated sugar

1 cup vanilla yogurt

1/2 cup of ice (I used 8 mini sized ice cubes)

Several dollops, of Reddi Whip Whipped Topping

2 large, fresh, strawberries (not hulled) and sliced in half

1.)  Place sliced strawberries into a blender.  Add the pineapple juice, sugar, yogurt and ice cubes. Place lid on blender, and process until all ingredients are smooth.

2.)  Pour strawberry soup into 4 soup bowls.  Top each bowl with a dollop of the whipped topping. Garnish each bowl with a halved strawberry.  Serve soup immediately.

3.)  Yields: 4 servings (1-1/4 cups per each person)

4.) *Note: I have prepared this soup numerous times, and when I don't have a can of pineapple juice on hand, I opt to adding the juice from a can of crushed pineapple.  And at another time when making the soup, I ended up adding some of the crushed pineapple as well, which worked great in the recipe.

Chilled Strawberry Yogurt Soup | Just A Pinch Recipes