The roasted maple strawberry sauce is not only delicious in this make-ahead creamy, frozen dessert but also drizzled on many breakfast items or desserts.
Baking Time: 28 minutes, Chilling Time: 1 hour, Freezing Time: 6 hours
- 6 cups (1.5 L) Ontario Strawberries, quartered (halved if small)
- 1/2 cup (125 mL) Ontario Maple Syrup
- 1 pkg (200 g) sweetened shredded coconut
- 3 tbsp (45 mL) butter, melted
- 1 cup (250 mL) 35% Ontario Whipping Cream
- 2 tbsp (25 mL) icing sugar
- 1 tsp (5 mL) vanilla
- 1 pkg (250 g) block light cream cheese, at room temperature
- 1 tsp (5 mL) each lemon rind and fresh lemon juice
- 1/3 cup (75 mL) chopped toasted walnuts (optional)
Place strawberries on parchment paper-lined rimmed baking sheet; drizzle with 1/3 cup (75 mL) of the maple syrup. Bake in 425°F (220°C) oven for 15 minutes until juices are bubbling. Scrape into medium bowl; refrigerate 1 hour or until completely
Meanwhile, line bottom of 9-inch (23 cm) springform pan with parchment paper. In medium bowl, combine coconut and butter; press fi rmly into bottom of prepared pan. Bake in 350°F (180°C) oven until golden, about 13 minutes. Cool completely.
In large chilled bowl, using electric mixer, whip cream until fluffy. Add icing sugar and vanilla; beat until stiff peaks form. Using the same beaters and in another large bowl, beat cream cheese, lemon rind and juice and remaining maple syrup, until smooth. Beat in 1-1/2 cups (375 mL) of the cooled strawberries until combined. Stir in walnuts (if using). Stir in whipped cream until combined. Spread over cooled crust. Spoon remaining strawberries over top. Cover and freeze 6 hours or until fi rm. Slice into wedges and serve. Or, freeze up to 1 week; before serving, place in refrigerator to soften, about 5 hours.
- PROTEIN: 3 grams
- FAT: 16 grams
- CARBOHYDRATE: 25 grams
- CALORIES: 253
- FIBRE: 2 grams
- SODIUM: 130 mg