Strawberry-Peach Butterflies

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Nutritional Information Calories 191 Total Fat 11g Saturated Fat 7g Cholesterol 48mg Sodium 95mg Total Carbohydrate 20g Dietary Fiber 1g Sugars n/a Protein 2g Calcium --

Frances Janisch

Serves: 12

Total Time: 4 hr

Prep Time: 30 min

Ingredients U.S. Metric Conversion chart ielts exam date

1 purchased frozen poundcake (10.75 oz), thawed 1 box(es) (3 oz) peach gelatin 1 cup(s) heavy (whipping) cream 1 1/2 cup(s) strawberries, hulled, cut lengthwise in wedges 1 cup(s) diced, peeled peach 1 tablespoon(s) sugar

Directions

Have ready a 2 1?4-in. round metal cookie cutter and a pastry bag fitted with a large star tip. Line 12 regular muffin cups with foil liners. Using cookie cutter, cut 4 circles from top through to bottom of dc motor gear cake. Cut each log into 6 rounds. Put 1 in bottom of each lined cup; set aside remaining 12. Add 3?4 cup boiling water to gelatin in a medium bowl. Stir until dissolved. Refrigerate, stirring occasionally, 15 minutes or until consistency of unbeaten egg whites. Beat 1?2 cup cream in a medium bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Stir a large spoonful into peach mixture, then fold in rest of cream. Fold in strawberries and peach. Immediately spoon into lined cups; top with reserved poundcake rounds. Cover pan tightly with plastic wrap; refrigerate at least 3 hours or until "cakes" are firm. To serve: Remove liners; cut cakes in half. Place 2 halves, round sides touching (see photo, left) on plates. Beat rest of cream and the sugar in a small bowl with mixer Massage Chair until stiff peaks form when beaters are lifted. Spoon into pastry bag; pipe line down center.

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