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Bouquet Strawberry Cup

chef.tim.lee's picture
Ingredients
  Strawberries 1 Pint
  Canned frozen pineapple chunks 14 Ounce (1 Can)
  Lime sherbet 1 Pint
  10x confectioners' powdered sugar 1 Cup (16 tbs)
Directions

MAKING
1. Prepare the strawberries by washing and hulling them.
2. Pick the biggest and prettiest out of 6 to save for garnish and halve remaining.
3. Into 6 sherbet glasses, spoon pineapple chunks after draining them.
4. Around pineapple stand strawberry halves with end up dividing evenly.
5. In the center place a small scoop of lime sherbet.
6. In 10X sugar dip the 6 reserved whole strawberries to coat well and stand on top of sherbet.

SERVING
7. With a ribbon-tied bouquet of spring flowers, circle the base of each glass and serve with a delicate look.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Ingredient: 
Strawberry
Interest: 
Party
Preparation Time: 
10 Minutes
Servings: 
6

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 316 Calories from Fat 8

% Daily Value*

Total Fat 0.95 g1.5%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 3.5 mg1.2%

Sodium 32.5 mg1.4%

Total Carbohydrates 75 g25%

Dietary Fiber 2.2 g8.7%

Sugars 66.1 g

Protein 2 g3.9%

Vitamin A 0.2% Vitamin C 93%

Calcium 1.3% Iron 1.8%

*Based on a 2000 Calorie diet

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Bouquet Strawberry Cup Recipe