![\"A](\"https:\/\/itsnotaboutme.tv\/news\/wp-content\/uploads\/2021\/05\/images.jpg\")
<\/a>A version of Bavarian Cream Jello.<\/p><\/div>\n
If, like me, you have some crazy eating rules, (like my<\/em> loving cherries, but hating cherry-flavored items, or in this<\/em> case for some of you<\/em>, conversely loving strawberry-flavored items<\/em>, but not actual strawberries,) here\u2019s the link to a different<\/em> strawberries and cream dessert you can enjoy today, with nary a real strawberry anywhere in it: itsnotaboutme.tv\/news\/recipe-bavarian-cream-jello<\/a>.<\/p>\n It\u2019s my famous\u00a0Bavarian Cream Jello<\/em>\u00a0recipe, made with strawberry Jello, of course! I\u2019ve been whipping it up since I was a little girl, and people have always loved it. But why is it famous, you ask?\u00a0 Because I actually \u201ccooked\u201d it on TV! Back in the day, when I was doing my cable television show,\u00a0Karen\u2019s Restaurant Revue<\/em>, I had the fun and privilege to cook on a few<\/em> TV shows, but the most memorable one to me was doing this Jello dish. (The whole story is in my article with the actual recipe, so, if you\u2019re curious, you can read it there.)<\/p>\n Strawberries being tested for worms. Photo by Karen Salkin.<\/p><\/div>\n Secondly, before you do anything<\/em> with strawberries today, you may like to view my educational experiment from last summer, when word was going around that all<\/em> strawberries contain little white worms. Since I had just bought a batch of the red berries for my annual Strawberries and Cream consuming, I was understandably concerned about the situation. Here\u2019s how my foray into food science went: www.youtube.com\/watch?v=dmhsAI5f16U&t=3s<\/a>.<\/p>\n And now, finally, it\u2019s time for the main event\u2014my Strawberries and Cream recipe! So that you don’t have to take even one second to look it up in my archives to the right of this page, and to welcome all my new readers, I\u2019m going to give it to you in full again.<\/p>\n The amounts are for two to three servings. Yes, you\u00a0can<\/em>\u00a0eat it all at one time, but please keep in mind how caloric it is, because of the cream and sugar.<\/p>\n So, this is what you do for the most delicious dish you\u2019ve ever tasted!:<\/p>\n Getting ready to put it all together and enjoy. (This is how low an entire basket of strawberries should be in its overnight container.) Photo by Karen Salkin.<\/p><\/div>\n Buy just one regular-size container of ripe strawberries, no matter how small it looks at the store.<\/p>\n The night before you plan to enjoy this delicacy, rinse all the berries in cold water, and then core the green stem and attached white innards. (I actually own a strawberry huller that does that job, but a very small knife should do fine, as long as you\u2019re careful.) After the coring, I rinse them in cool water again, just to be safe. (I refer you again to my worm-possibility video.)<\/p>\n Cut each berry into about four pieces, and don\u2019t wipe up the red liquid that\u2019s accumulating on the chopping board.<\/p>\n As you go along, place the cut strawberries and residual juice into a tall, thin-ish cylindrical container, (about the height of a spaghetti holder, but a bit wider,) preferably plastic, but glass should be all right, as well. (The pieces will be closer to the bottom than to the top.)<\/p>\n An individual dish of strawberries before the heavenly cream is added. Photo by Karen Salkin.<\/p><\/div>\n Next comes the only real thinking part, because I don\u2019t measure any of the components of this recipe. I add twenty-to-twenty-four packets of Sugar In The Raw, which is the only sweetener I can vouch for to use in this recipe. I have a feeling it will work well enough with white sugar or maybe even Stevia, but not\u00a0brown<\/em>\u00a0sugar\u2014that will give it a different taste. There\u2019s really no way to tell if you need more or less right away, because it has to marinate overnight. So, the first time you make this concoction, you won\u2019t have an exact measure for your taste. But it\u2019s better to make it\u00a0less<\/em>\u00a0sweet from the get-go because you can always\u00a0add<\/em>\u00a0some to your bowl in the morning, although it won\u2019t taste exactly the same as it would if marinated\u00a0overnight<\/em>\u00a0with the rest of the batch. [Note: Twenty-four sugar packets equals one cup, which is waaaay easier than opening all those tiny wrappers!]<\/p>\n Then gently stir it all around a bit. I find a long plastic chopstick works best for this task, but a thin wooden spoon, or a long \u201cmilkshake\u201d one, will work,\u00a0too. Cover the container, either with its real cover or just a piece of plastic wrap secured with a rubber band, and place in the refrigerator overnight.<\/p>\n Add this much cream to the dish, and start swirling! Photo by Karen Salkin.<\/p><\/div>\n When you\u2019re about to eat it the next day, just stir it gently again, and then get ready to delight in the best concoction in the whole world!<\/p>\n This is the process to put it all together for optimum enjoyment: Pour some of the berry mixture into a low shallow small bowl. I love a medium-sized glass Pyrex sherbet-type dish. Make sure you get half berries and half berry \u201cjuice.\u201d<\/p>\n Next comes the best part: very slowly pour in\u00a0heavy whipping<\/em> cream. No other kind of cream will do<\/em>!!! (I buy one pint for one container of strawberries, and usually even have a tad leftover!) And then sit back and feel your mouth water as you see it all swirl together. (I\u2019m having trouble getting through writing this without drooling on the keyboard, as a matter of fact.) Continue swirling and then savor small spoonfuls and enjoy!!!<\/p>\n<\/a><\/a><\/a><\/a>