When I was a kid, back in the dark ages, my mom found a recipe for a nummy dessert that our family really liked. When I had a family of my own, I often fixed this for dessert, especially when we had company. I couldn’t remember what the name was, so my girl friend named it “Strawberry Doo-doo”. I admit it’s not a very appetizing name perhaps, but it stuck, for whatever reason. If you come up with a better, classier name, feel free to rename it with my blessing.
It’s light, very refreshing, and slightly adaptable in that it can easily become “Raspberry Doo-doo” if you prefer. Best of all, it’s one of the dishes you can prepare ahead. In fact, it must be prepared at least 4 hours ahead, so that it can become gelled. Yes, as in “Jello”. It’s one of those 1950 era dishes that makes use of that “miracle in a box” Jello. Don’t thumb your nose at it. It’s a real time saver.
I prepared a “classy” version of this dish, using fresh berries, home-made yogurt cheese, whipping this, and folding in that, and, you know what? It was no better and much more time consuming that plain old you-could-make-it-blindfolded “Strawberry Doo-doo”. I will present both recipes and you can fix them both if you want to test my conclusion.
Serves 6 to 8
1 (3-oz.) box strawberry (or raspberry) Jello
1 cup boiling water
1 (10-oz.)package frozen strawberries (or raspberries), with syrup, (I used Birdseye Deluxe frozen strawberries with syrup)
2 c. vanilla ice cream, softened a little
1. Mix the cup of boiling water with the Jello powder. Stir until the Jello is dissolved.
2. Add the frozen berries, and the juice, cutting the large berries, if any, into smaller pieces.
3. Stir in the ice cream, continuing to stir until the ice cream becomes incorporated in the Jello mixture.
4. Put into a pretty serving dish or individual parfait glasses or bowls.
5. Refrigerate at least 4 hours to set. Can be prepared the day ahead, but not more than that or it will separate.
The second recipe is from Ellie Krieger and I spotted it on her TV show on the Food Network. It is available on the Food Network’s Website.
1 1/2 cups vanilla nonfat yogurt
1 (10-ounce) packge frozen raspberries
1/3 c. confectioners’ sugar
1/4 c.well-chilled heavy cream
4 ladyfinger cookies
1. Place the yogurt in a strainer lined with a paper towel [or coffee filter] and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
2. Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners’ sugar. Stir in the remaining raspberries.
3. In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
4. Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with the ladyfinger cookies.
It was good enough, but not worth the extra time, dirty dishes and expense. If you already have vanilla yogurt on hand, as well as heavy cream, it might be worth it. It was fun to make the yogurt cheese which is rather like cream cheese in texture. My recommendation, if you decide to try the second recipe, is to double it. To me, it wasn’t worth the effort for 4 small servings. Doubling it would give you enough for 6 decent size servings. Go ahead – try them both. I bet you will find the
Doo-doo recipe the one you will return to time and time again.