jenpartain
Silver Member
- 94
Hi, my host wants me to demo that recipe and i've never heard of it. have you? no pix, so I'm clueless what it's supposed to look like. I'm including the recipe. Also I do not know which cookbook it came from, must be from a older cookbook that I do not have. Notice "Super Scraper" I've never heard of it, the name must have changed.
Please help.....
Luscious Strawberry Flan
By the Pampered Chef
1 package (18.25 ounce) white cake mix
1 container (8 ounce) vanilla yogurt
1 lemon
1 pound sliced strawberries or 1 can strawberry pie filling
½ cup strawberry jelly
1 container (8 ounce) frozen whipped topping, thawed
Preheat oven to 350°F. Using Kitchen Spritzer, lightly spray 2 Flan Pans with vegetable oil. Place Parchment Circles in bottom of each pan. Prepare cake mix according to directions. Divide batter evenly between pans. Bake 20-25 minutes or until Cake Tester inserted in center comes out clean. Remove to Nonstick Cooling Rack; cool in pans 10 minutes. Turn out onto cooling rack; cool completely.
Using Lemon Zester/Scorer, zest lemon to measure 1 teaspoon zest. In Small Batter Bowl, combine lemon zest, 1 ½ cups whipped topping and yogurt; mix gently with Super Scraper until blended. Divide yogurt mixture evenly between cakes. Arrange strawberries evenly over the top of each flan by starting at outside edge with a circle of slices; continue with overlapping circles into the center for a petal effect. Heat strawberry jelly just until smooth. Using Lemon Aid, juice lemon to measure 2 teaspoons lemon juice; stir into strawberry jelly. Generously brush jelly mixture strawberry slices using Pastry Brush. Attach Open Star Tip to Easy Accent Decorator; fill with remaining whipped topping. Garnish top of flans with whipped topping. To serve, cut using Slice N’ Serve.
Variations: Lemon, Yellow or Devil’s Food Cake mix can be used instead of White Cake mix.
Please help.....
Luscious Strawberry Flan
By the Pampered Chef
1 package (18.25 ounce) white cake mix
1 container (8 ounce) vanilla yogurt
1 lemon
1 pound sliced strawberries or 1 can strawberry pie filling
½ cup strawberry jelly
1 container (8 ounce) frozen whipped topping, thawed
Preheat oven to 350°F. Using Kitchen Spritzer, lightly spray 2 Flan Pans with vegetable oil. Place Parchment Circles in bottom of each pan. Prepare cake mix according to directions. Divide batter evenly between pans. Bake 20-25 minutes or until Cake Tester inserted in center comes out clean. Remove to Nonstick Cooling Rack; cool in pans 10 minutes. Turn out onto cooling rack; cool completely.
Using Lemon Zester/Scorer, zest lemon to measure 1 teaspoon zest. In Small Batter Bowl, combine lemon zest, 1 ½ cups whipped topping and yogurt; mix gently with Super Scraper until blended. Divide yogurt mixture evenly between cakes. Arrange strawberries evenly over the top of each flan by starting at outside edge with a circle of slices; continue with overlapping circles into the center for a petal effect. Heat strawberry jelly just until smooth. Using Lemon Aid, juice lemon to measure 2 teaspoons lemon juice; stir into strawberry jelly. Generously brush jelly mixture strawberry slices using Pastry Brush. Attach Open Star Tip to Easy Accent Decorator; fill with remaining whipped topping. Garnish top of flans with whipped topping. To serve, cut using Slice N’ Serve.
Variations: Lemon, Yellow or Devil’s Food Cake mix can be used instead of White Cake mix.