Strawberry Cream Dessert
Serves: 12
  • 2 (16 ounce) bags of frozen strawberries, thawed
  • ¼ cup sugar
  • ¼ cup grape juice
  • Juice of ½ lemon
  • 1 (8 0unce) container non-dairy whipped, thawed
  1. Blend all ingredients in a food processor until liquid and smooth.
  2. Save 1 cup of this puree for the next step.
  3. Divide the remaining puree between 12 cups. Freeze.
  4. Meanwhile, whip up the topping until stiff peaks form. Add the reserved cup of puree and blend by hand.
  5. Pour into a piping bag and divide between the 12 cups, covering the frozen strawberry puree. Return to freezer until ready to serve.
  6. For the cookies: Use the recipe we posted here. Cut the cookie slightly bigger than the top of the glass. With a small circle cut out a circle for the spoon handle to stick out (make sure the circle is big enough for your spoon). Freeze cookies until ready to use.
  7. When ready to serve: Remove cups from freezer about ½ hour before serving (I like to remove it when I’m serving the meat course). Decorate cups with sliced strawberries and meringues, if desired. Top with the prepared cookie. Slide a spoon in.
Recipe by Between Carpools at