Puffed rice dessert with strawberries
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 91, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 15 G., fiber 0 G., cholesterol 8 mg, sodium 16 mg, sugar 8 G.
Calories 91, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 15 G., fiber 0 G., cholesterol 8 mg, sodium 16 mg, sugar 8 G.
This quick, homemade dessert will be a hit with both adults and kids. Crispy puffed rice pairs perfectly with the soft, melted marshmallow filling, while freeze-dried strawberries add a delicious berry flavor. This no-bake dessert is a fun way to make it with the kids.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups crushed freeze-dried strawberries
- 6 tablespoons unsalted butter
- 1 tbsp. honey
- 1 packet (280 g) mini marshmallows
- 1 tsp vanilla extract
- A pinch of salt
- 8 cups puffed rice (ready-to-eat breakfast cereal)
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Recipes with similar ingredients: puffed rice, dry breakfast, marshmallow, dried strawberries
Cooking the dish according to the recipe:
- Lightly spray two 12-cup muffin tins and a silicone spatula with cooking spray. Sprinkle a few crushed freeze-dried strawberries into the bottom of each muffin cup; set aside.
- In a large saucepan over medium heat, melt the butter. Add the honey, marshmallows, vanilla extract, and salt; stir with a rubber spatula until completely melted. Add the cereal and remaining crushed freeze-dried strawberries and stir to distribute the ingredients evenly.
- Divide the mixture among the prepared molds, packing it tightly; let it set for about 20 minutes. Carefully remove the dessert from the mold. Store in a tightly sealed container for up to 3 days..
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