Time 15m Yield 6 servings. Number Of Ingredients 5 Steps:
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.
Time 2h5m Yield 5 Number Of Ingredients 6 Steps:
In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.
Time 6h35m Yield 4 servings Number Of Ingredients 12 Steps:
In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight. Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve. Preheat the oven to 375 degrees F. Lightly grease a baking sheet. For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool. In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat. To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.
Time 5m Yield 4 servings Number Of Ingredients 6 Steps:
In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Thaw the frozen berries in their juices. Blend all of the ingredients (except the fresh berries) on low until smooth. Chill, shake well before serving. Add fresh strawberry halves as a garnish.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Remove hulls from strawberries; wash berries under cool water. In a blender or food processor, add berries, wine, juice, zest and honey, Blend at pulsing speed until puréed. Add whipping cream, and stir with a fork. Cover and refrigerate for one hour. Serve garnished with fresh mint.
