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Posts Tagged "Strawberries"

Recipe: Angel Food Fruit Bruschetta

1 Hill and Valley Angel food Cake Splenda® Sugar or sugar substitute 1.5 c fresh or frozen raspberries 1 c fresh or frozen strawberries 1 c fresh or frozen blueberries 1 tub of non-dairy whipped topping (thawed) Splenda® Sugar mixed with cinnamon Light Chocolate Syrup

Directions Thaw berries. Slice cake in wedges. Transfer to cookie sheet and toast under broiler for approx 1 minute until golden brown. Remove immediately. Sprinkle 1 c. raspberries with Splenda and puree with handheld mixer for 20 seconds. Spread raspberry puree onto platter. Arrange cake wedges on bed of puree. Spoon whipped topping onto cake wedges. Slice strawberries and arrange fan-like on top of whipped topping. Garnish plate with blueberries and remaining raspberries. Sprinkle sugar/cinnamon mix. Drizzle chocolate syrup over entire dish and serve. Serves 8. Total Carbs: 24

 

Recipe: Sliced Crème Cake Lemon Tower

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Fresh berries, whip cream, and Hill & Valley’s top selling Sugar Free Sliced Lemon Crème Cake-what’s not to love in a recipe this simple?! Enjoy! 1 cup of Light Whipped topping 2 tsp almond extract 3 slices of Hill and Valley Sliced Lemon Crème Cake ¼ c fresh blue berries 3 large fresh strawberries sliced 1 package of frozen raspberries thawed 2 tsp of Splenda® granulated Sugar Free Chocolate Syrup   Directions Place the thawed raspberries in a blender and puree until smooth. Cut each slice of Hill and Valley Sliced Lemon Crème Cakes in half. (use a bread knife with the serrated edges) Mix the whipped topping and almond extract. Place 1 tablespoon of the raspberry sauce on a plate. Place a slice of Hill and Valley Sliced Lemon Crème Cake on top of the raspberry sauce. Top with a dollop of whipped topping blue berries, strawberries. Top with another slice of cake and repeat with the remaining layers until your tower is built. Drizzle with Sugar Free Chocolate Syrup and garnish with fresh mint.
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