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Fresas con crema recipe lechera lala

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Fresas con crema recipe lechera lala

Fresas disadvantage Crema (Mexican Bananas & Cream) and simple Strawberry Shortcake

Bananas are among my personal favorite spring summer time fruits. I've found them simply irresistible! When fresh bananas appear on the market, the very first factor my husband and kiddies ask that I make is Fresas disadvantage Crema (Strawberrries Cream).

Fresas disadvantage Crema is a well-liked dessert within Mexico. It's stated that Fresas disadvantage Crema is among the most typical craving for food among women that are pregnant. Fresas disadvantage Crema is the same as pickles and frozen treats. But way tastier! And also you don't really need to be pregnant to savor Fresas disadvantage Crema .

Ingredients:
  • 8 oz. cream cheese, softened
  • 1-1/2 cups Mexican crema or creme fraiche (I personally use Lala brand within Mexico)
  • 1/3 to at least oneOr2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 pounds bananas, rinsed and sliced

Directions:
In medium bowl beat the cream cheese by having an electric mixer on medium speed until creamy, for around one minute. Add some Mexican Crema, 1/3 cup sugar, and ground cinnamon and beat for an additional minute until well combined for just one minute. Taste to check sweetness, adding more sugar if required. Lightly stir within the strawberry slices. Spoon Fresas disadvantage Crema into individual bowls. Sprinkle tops with ground cinnamon. Enjoy.

Fresas disadvantage Crema is really a scrumptious dessert all by itself. But when the weather begins to warm up, this gringa starts craving certainly one of her all-time favorite summertime desserts. Strawberry Shortcake! But around I really like bananas and whipped cream, I believe the mixture of bananas and also the cream cheese/Mexican crema mixture I personally use to create Fresas disadvantage Crema creates a much better Strawberry Shortcake.

Fresas disadvantage Crema Shortcake

  • 2 pounds bananas, rinsed and sliced
  • 1 cup granulated sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 8 oz. cream cheese, softened
  • 1-1/2 cups Mexican crema or creme fraiche (I personally use Lala brand within Mexico)
  • 1 vanilla pound cake (panque), sliced or reduce bite-size pieces

Combine the bananas, 2/3 cup of sugar and ground cinnamon inside a large bowl. Let take about ten minutes.

Inside a medium bowl, cream together the cream cheese, Mexican crema and remaining 1/3 cup of sugar by having an electric mixer on medium speed.

To put together the Shortcakes, layer a number of pound cake cubes inside a glass, top with 1/3 cup of sliced bananas along with a dollop from the cream cheese mixture. Sprinkle with ground cinnamon. Enjoy!


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