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Strawberry Swirl Recipe
|Graham cracker crumbs||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Strawberries||2 Cup (32 tbs), sliced|
|Sugar||4 Tablespoon, divided|
|Gelatin||3 Ounce (strawberry flavored)|
|Miniature marshmallows||4 1⁄2 Cup (72 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
Calories 307 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 51.5 mg
Sodium 66.6 mg2.8%
Total Carbohydrates 33 g11.2%
Dietary Fiber 0.78 g3.1%
Sugars 24.2 g
Protein 10 g19.9%
Vitamin A 3.5% Vitamin C 38.2%
Calcium 4.3% Iron 1.5%
*Based on a 2000 Calorie diet
Press mixture into a 9-inch square baking pan; chill at least 1 hour.
Combine strawberries and 2 tablespoons sugar; stir gently.
Let stand 30 minutes; drain, reserving juice.
Set strawberries aside.
Add enough water to juice to make 1 cup; set aside.
Combine marshmallows and milk in a small saucepan; cook over medium heat, stirring constantly, until marsh mallows melt.
Beat whipping cream until stiff peaks form; gently fold into marshmallow mixture.
Dissolve gelatin in boiling water; stir in reserved strawberry juice mixture.
Chill until the .consistency of unbeaten egg white; stir in strawberries.
Pour marshmallow mixture into gelatin; fold in slightly, leaving a swirled effect.
Pour into prepared crust; chill until set.