Strawberries in March
Yield
80 servingsPrep
10 minCook
3Ready
3Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
macaroons
coconut |
* |
| 1 | can |
milk, sweetened condensed
|
*
|
| 20 |
food coloring
red |
*
|
|
| 3 | packages |
jello
strawberry, small |
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
macaroons
coconut |
* |
| 1 | can |
milk, sweetened condensed
|
*
|
| 2E+1 |
food coloring
red |
*
|
|
| 3 | packages |
jello
strawberry, small |
|
| 5 | ml |
almond extract
|
*
|
Directions
Knead all ingredients together except for 1 small package jello and refrigerate for 3 hours or overnight.
Mold into shape of strawberry.
Roll in third package of jello.
Make 2 leaves on top using icing in a can with tips or make buttercream icing and use #67 leaf tip.
