杨梅酱奶油吐司的做法（一起来吃草莓吧）

春日限定甜品一番一定有草莓的位置，一起来试着做一次吧~

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草莓棉花糖慕斯

Ingredients

原料

280 g Fresh strawberries, halved if large

280克 新鲜草莓，个头大的切半

25 g Vanilla sugar

25克 香草糖

100 ml Water

100毫升 水

140 g Mini marshmallows

140克 迷你棉花糖

200 ml Double cream

200毫升 重奶油

Preparation

制作步骤

1.Put all but 3 strawberries into a pan along with the water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.

预留3个草莓，其余的和砂糖以及清水放入锅里，中火加热3分钟直到草莓够软，能够捣烂。关火，用叉子将草莓捣碎。加入棉花糖，将其放入热草莓中，搅拌至其完全融化。晾凉。

2.Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours, or until set. Cut the reserved strawberries in half and use to decorate.

重奶油搅打至稍微发起，加入晾凉的草莓混合物内，捞起拌匀。倒入一个大的，或是若干个小容器内，冷藏2小时直到凝结。将预留的草莓切半做装饰。

草莓酸奶

Ingredients

原料

1 quart (4 cups) ripe strawberries

装满四杯的成熟草莓

1 cup plain yogurt

一杯普通的酸奶

1/2 cup fresh orange juice

半杯的新鲜橙汁

1 tablespoon sugar

一勺糖

4 thin orange slices (optional)

4片薄的橙子切片 (选择性的）

Preparation

制作步骤

1.Hull all but 4 of the strawberries. Add the hulled strawberries to a food processor or blender. Add the yogurt, orange juice, and sugar. Process on the highest speed until a well-blended puree forms, about 15 seconds, stopping to scrape down the sides of the container once or twice. Taste the mixture and sweeten with more sugar, if you wish.

剩四个完整的草莓，其它都去梗。把草莓果实放进食品处理机或搅拌机里面。加入酸奶、橙汁和糖。在机器上调上最快速度进行搅拌，直到出现浓浓的汁液，过了15秒后，停下搅拌，在容器内侧的边上刮个一两次。尝一下这个混合物的味道，如果你喜欢，你可以再加点糖放进去，使它变得更加甜一点。

2.Pour into tall glasses. Slit the 4 whole strawberries and the orange slices halfway through to the centers. Attach 1 strawberry and 1 orange slice, if using, to the rim of each glass before serving.

把容器中的混合物倒入一高玻璃杯中。把四个剩下的草莓和橙子切片切开一半，以切到中心为准。在享用这个草莓酸奶前，如果你想的话，可以卡一个草莓和一片橙子切片在玻璃杯口上。

低脂草莓奶油挞

Ingredients

原料

3 egg whites

3个蛋白

1/8 teaspoon cream of tartar

1/8茶勺的塔塔粉（塔塔粉是烘焙粉末，蛋糕制作时的主要用途是帮助蛋白打发以及中和蛋白的碱性。）

3/4 cup sugar

3/4杯的糖

Filling

馅料

1 package (8 ounces) reduced-fat cream cheese

一包低脂的奶油芝士（约230克）

1/3 cup confectioners'sugar

1/3杯糖霜

1/2 cup marshmallow creme 1/2

蜀葵奶油酱（一种甜的调味剂，可省略。）

1 cup reduced-fat whipped topping

1杯低脂打发奶油

5 cups fresh strawberries, halved

5杯切开的草莓

1/4 cup strawberry glaze

1/4杯草莓糖浆

Preparation

制作步骤

1.Line a large pizza pan with parchment paper; set aside. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.

先做饼底：准备一个大披萨模具，铺好烤箱纸；用一个大碗打发蛋白和塔塔粉，直到蛋白完全起泡、翻转碗也不会倒落为止。慢慢加糖，一次只加一小勺。如果你用电动打泡器，这时可以调到高速，直到糖完全溶解。

2.Spread into a 10-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 45-55 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours.

将打发的蛋白平铺在一个披萨盘中，中间稍微凹进去。烤箱放到100摄氏度烤45到55分钟，直到表面略黄。然后静置一个钟头到一小时一刻钟。

3.For filling, in a large bowl, beat cream cheese and confectioners'sugar until smooth. Beat in marshmallow creme. Fold in whipped topping. Cover and refrigerate for at least 1 hour.

现在来做里面的馅料。用一个大碗搅拌奶油芝士和糖霜，到完全混合。再加入蜀葵奶油酱，放入冰箱一小时。

4.Just before serving, spread filling into meringue shell. Top with strawberries. Drizzle with glaze.

在吃之前再把馅料放入饼皮，把草莓铺满表面，再加上草莓糖浆。

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