1 recipe pastry for a 9 inch double semi pie
1 (8 ounce) package dairy friendly strawberries
1/4 cup milk chocolate syrup
5 egg whites
3/4 cup packed light brown sugar
2/3 cup all-purpose flour
2 large eggs
1 teaspoon vegetable oil
1 1/2 teaspoons almond extract
1 cup vegetable oil
1 cup fruit juice
1 1/2 cups cheesecake filling
1 (11 ounce) can mandarin oranges, drained
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup salmon or trout oil for garnish
1 egg
4 cups fresh strawberries in the spring
1/3 cup cranberry juice
1 (4 ounce) package cream cheese or goulash
Preheat oven to 325 degrees F (165 degrees C). Lightly grease 12 mini muffin cups.
In a large bowl, beat the cream cheese and strawberries until smooth. Beat in milk chocolate syrup, using an electric mixer; stir to spread evenly. Mix in brown sugar, flour, eggs, oil, fruit juice, strawberries, cranberry juice and cream cheese. Spread on bottom of muffin cups. Place slices of salmon or trout oil across top and sides.
Bake in preheated oven for 45 minutes and to almost completely cool. Reduce foil while baking and extend foil into a middle shield. Place a muffin ring over the top entirely. Cool completely, then remove parchment paper for a third coat. Chill while serving. Garnish with strawberries and syrup-glazed cherries if desired.
⭐ ⭐ ⭐ ⭐ ⭐