Description
Delightful egg-shaped confections filled with pureed strawberries, whipped cream, and cake crumbs, perfect for Easter celebrations.
Ingredients
Scale
- 1 cup fresh strawberries, pureed
- 1 cup whipped cream
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 2 cups cake crumbs (vanilla or strawberry)
- Egg-shaped candy molds
- Sprinkles for decoration
Instructions
- Combine the pureed strawberries, whipped cream, cream cheese, and powdered sugar in a medium-sized bowl until smooth and creamy.
- Fold in the cake crumbs, ensuring they mix well with the creamy mixture.
- Pack the mixture firmly into the egg-shaped molds, pressing gently to avoid air pockets.
- Freeze the filled molds for 1-2 hours until they set.
- Remove the egg bombs from the molds carefully.
- Decorate the bomb with sprinkles for a whimsical touch.
- Serve chilled and enjoy!
Notes
These egg bombs can be made ahead of time and stored in the freezer for up to a week. For a creative twist, try using different flavors of cake crumbs or add chocolate chips to the mixture.
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg