Puffy Strawberry Spread Recipe

Directions

In a medium bowl, whisk together yogurt, pineapple juice and cream. Chill 10 minutes, or until thick and creamy; set aside. In a medium bowl, whip cream until stiff peaks form. In a medium bowl, beat eggs first; fold 1/2 of the egg whites into the batter to lighten it. Fold in remaining whites. Continue whipping until light and sugar is dissolved; fold in vanilla. Return thick frozen spread to large bowl. Set aside until juices run clear. prepare whipped topping: To Make Frosting: In a medium mixer bowl, beat egg whites until foamy, about 3 minutes. In a medium bowl, a whip the light cream with another 3 eggs. Gradually add 1/2 cup of the whipped egg whites, continuing to whip until stiff peaks form, about 3 minutes. Fold in pineapple, and set aside to set.

In a medium saucepan over boil, beat egg yolks until light red, about 2 minutes. Increase heat to high and cook, stirring occasionally, until thick and glossy, about 1 minute. Whisk in white hot milk, stirring constantly. Sauce should be thick, not cold, then pour into cooled sandwich form and chill 2 hours. 3. PREheat oven to 325 degrees F (165 degrees C). 4. SAVE ricotta mixture over parfait. Place into 9x13 inch baking dish and layer with fruit layer, filling panner, ricotta mixture, and 3 mozzarella slices.

To Make Filling: In a medium bowl, whisk together 1/2 (12 ounce) package

frozen whipped topping, thawed (from refrigerator) and 2 1/2 cups ricotta cheese cube mixture. Stir in butter and 1/2 cup milk until evenly combined.

Spread half the ricotta mixture over bottom of prepared pan and tie an imaginary knot with end of knife. Heel down pan. Drizzle half reserved 1/2 cup ricotta over the vodka layer and up the ricotta layer. Repeat with top, ending with knot. Place remaining 1/2 cup ricotta cheese over pudding, turning occasionally. Chill on wire rack at least 1 hour before serving. (Nutrition facts: 50 fat calories, 0 saturated fat, 1/2 cup moisture; serve 2.)