![]() Put the cold water in a large bowl and sprinkle the gelatin on top. Add the sugar and salt to the strawberry puree and cook over medium-high heat until it starts to bubble and the sugar has dissolved – about 5 minutes. Use a large spoon to push the puree through the sieve. Strain the pureed strawberries through a fine sieve set over a saucepan. ![]() Slice the rest of the strawberries and set aside. Process 2 pounds of the strawberries in the food processor until pureed. Spread the whipped cream cheese evenly over the cooled crust. Continue to beat until soft peaks form, scraping down the bowl as needed. Increase the speed to medium-high and slowly mix in the cream. In a medium bowl, use an electric mixer at medium speed to combine the cream cheese and sugar until light and fluffy. Bake about 10 minutes, until the crust starts to brown. Using the bottom of a measuring cup, press the crumbs into the bottom of the pan. Transfer the pretzel mixture to the prepared pan. Add the melted butter and pulse until combined. Pulse pretzels and ¼ cup sugar in a food processor until coarsely ground. ![]() Spray a 9x13-inch pan with nonstick spray.
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