Frozen Strawberry Maple Dessert

The roasted maple strawberry sauce is not only delicious in this make-ahead creamy, frozen dessert but also drizzled on many breakfast items or desserts.


  • 6 cups (1.5 L) Ontario Strawberries, quartered (halved if small)
  • 1/2 cup (125 mL) Ontario Maple Syrup
  • 1 pkg (200 g) sweetened shredded coconut
  • 3 tbsp (45 mL) butter, melted
  • 1 cup (250 mL) 35% Ontario Whipping Cream
  • 2 tbsp (25 mL) icing sugar
  • 1 tsp (5 mL) vanilla
  • 1 pkg (250 g) light cream cheese at room temperature
  • 1 tsp (5 mL) each lemon rind and fresh lemon juice
  • 1/3 cup (75 mL) chopped toasted walnuts (optional)


  • Place strawberries on parchment paper-lined rimmed baking sheet; drizzle with 1/3 cup (75 mL) of the maple syrup. Bake in 425 F (220 C) oven for 15 minutes until juices are bubbling. Scrape into medium bowl; refrigerate 1 hour or until completely cooled.
  • Meanwhile, line bottom of 9-inch (23 cm) springform pan with parchment paper. In medium bowl, combine coconut and butter; press firmly into bottom of prepared pan. Bake in 350 F (180 C) oven until golden, about 13 minutes. Cool completely.
  • In a large chilled bowl, using electric mixer, whip cream until fluffy. Add icing sugar and vanilla; beat until stiff peaks form.
  • Using the same beaters and in another large bowl, beat cream cheese, lemon rind and juice and remaining maple syrup, until smooth. Beat in 1-1/2 cups (375 mL) of the cooled strawberries until combined. Stir in walnuts. Stir in whipped cream until combined. Spread over cooled crust. Spoon remaining strawberries over top.
  • Cover and freeze 6 hours or until firm. Slice into wedges and serve. Or, freeze up to 1 week; before serving, place in refrigerator to soften, about 5 hours.


PROTEIN: 3 grams
FAT: 16 grams
FIBRE: 2 grams
SODIUM: 130 mg
SOURCE: Foodland Ontario
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