Giada at Home (2008–…): Season 4, Episode 8 - Rise and Shine - full transcript

A GREAT MEAL
SHOULDN'T COST A FORTUNE,

SO HERE ARE SOME ELEGANT
HOMEMADE DISHES

THAT WON'T BREAK THE BANK...

A LUXURIOUS SOUP
MADE WITH SIMPLE INGREDIENTS

THAT I ALWAYS HAVE ON HAND...

A COMFORTING 1-POT MEAL.

HOMEMADE MEATBALLS
AND TONS OF VEGGIES

MAKE THIS A FAMILY FAVORITE...

DELICIOUS AND LIGHTER THAN AIR.

SWEET STRAWBERRIES
LAYERED BETWEEN WHIPPED CREAM

AND TOPPED WITH
A MERINGUE COOKIE.



DELICIOUS, AFFORDABLE,
AND REALLY EASY TO MAKE.

♪♪

Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

SO IT'S TIME TO GET STARTED
ON MY ARTICHOKE SOUP

WITH FRESH MINT.

THIS IS A REALLY LIGHT SOUP.

THAT IS WHAT I'M LOOKING FOR
ON A WEEKNIGHT.

YOU KNOW, THERE'S MANY NIGHTS
WHEN I COME HOME FROM WORK

AND SOMETIMES I DON'T HAVE TIME
TO GO TO THE GROCERY STORE

TO PICK SOMETHING UP,

SO I LIKE TO CHALLENGE
MYSELF A LITTLE BIT

AND LOOK AT WHAT'S IN THE PANTRY
AND KIND OF WHIP UP A DINNER,

AND I THINK THAT THE SECRET
TO BEING ABLE TO DO THAT



IS TO HAVE
A WELL-STOCKED PANTRY.

SO WE'RE GONNA START
WITH AN ONION.

ONIONS ARE ONE OF THOSE THINGS
THAT YOU SHOULD ALWAYS HAVE

BECAUSE YOU ADD THEM
TO EVERYTHING.

THEY ADD A LOT OF FLAVOR.

SO WE'RE GONNA PUT
A LITTLE BIT OF OLIVE OIL

IN THE BOTTOM OF THIS POT.

I'VE ALWAYS GOT SOME OLIVE OIL.
CAN'T LIVE WITHOUT OLIVE OIL.

A LITTLE SALT
AND A LITTLE PEPPER.

SO I'VE GOT TWO CELERY STALKS,

AND I ALWAYS HAVE
SOME CELERY AT HOME.

IT DOES ADD A NICE FLAVOR.

IT'S ACTUALLY A VERY CLEANSING
SORT OF VEGETABLE,

AND IT DOES ADD A LIGHTNESS
TO THE WHOLE SOUP.

♪♪

AND LET THESE TWO SAUTé
A LITTLE BIT TOGETHER.

LET'S GRAB MY ARTICHOKES.

SO I'M A HUGE
LOVER OF ARTICHOKES,

BUT THEY'RE ONLY IN SEASON
CERTAIN TIMES OF THE YEAR,

SO A GREAT SUBSTITUTE
IS TO HAVE FROZEN ARTICHOKES,

AND I USE THEM
FOR ALL SORTS OF THINGS.

THEY'VE GOT SUCH A GREAT FLAVOR
AND A WONDERFUL TEXTURE.

1 12-OUNCE CONTAINER
OF THAWED ARTICHOKE HEARTS.

ADD 2 CUPS OF CHICKEN BROTH,

AND I'M USING
LOW-SODIUM CHICKEN BROTH.

THAT WAY I CAN CONTROL HOW MUCH
SALT GOES INTO MY SOUP.

AND YOU ALWAYS SHOULD HAVE
SOME CHICKEN BROTH, TOO,

IN YOUR PANTRY,
BECAUSE IT COMES IN HANDY

AND ADDS LOTS OF FLAVOR.

WE'RE GONNA PUT THE LID ON.

WHILE THAT SIMMERS,
I AM GONNA HEAD OUTSIDE

AND SNIP SOME MINT
TO FINISH OFF MY SOUP

AND SOME PARSLEY
FOR LATER, SO COME ON.

♪♪

SO IT'S TIME TO FINISH UP
MY ARTICHOKE SOUP.

SO I'M GONNA START BY JUST

SEPARATING SOME
OF THE MINT LEAVES.

I HAPPEN TO LOVE MINT. NOT ONLY
DO I LOVE THE SMELL OF MINT,

THAT FRESHNESS, BUT IT WORKS
SO WELL IN THIS SOUP,

AND I THINK IT'S IMPORTANT
TO TRY AND GROW SOME HERBS

IN YOUR GARDEN
AND USE THEM IN YOUR COOKING.

AND I'VE ALWAYS GOT, UM, MINT
GROWING IN THE BACKYARD,

AND IF YOU'RE NOT CAREFUL,

IT ACTUALLY TAKES OVER
YOUR HERB GARDEN,

SO YOU'VE GOT
TO KEEP IT IN CHECK.

GIVE IT A QUICK
LITTLE ROUGH CHOP

JUST TO HELP THE BLENDER
OUT A LITTLE.

WE'LL ADD THAT
RIGHT INTO THE BLENDER.

THEN WE'RE GONNA ADD
A LITTLE BIT OF BABY SPINACH,

JUST FOR COLOR AND A LITTLE BIT
OF A DELICATE FLAVOR,

AND ACTUALLY ADD
SOME BODY TO IT, TOO.

ABOUT A CUP OF BABY SPINACH
RIGHT IN THERE.

AND WE'RE GONNA LET
THE HEAT OF THE SOUP

ACTUALLY JUST KIND OF
WILT EVERYTHING.

TURN THE STOVE OFF.

OH, YEAH. AND HERE WE GO.

WE'RE JUST GONNA POUR THE SOUP

RIGHT INTO THE BLENDER.

AND NOW WE'RE GONNA
PURéE IT ALL TOGETHER.

YOU WANT TO BE CAREFUL
WITH PURéEING ANY HOT LIQUID,

AND I LIKE TO PUT A DISH TOWEL
OVER THE TOP.

YOU DON'T WANT THE TOP
TO COME FLYING OFF,

SO THIS IS REALLY JUST
A PROTECTIVE MEASURE.

♪♪

OKAY.

AHH.

AH, IT SMELLS SO GOOD.

♪♪

POUR THE SOUP.
SEE HOW THICK IT IS?

I NEED TO FINISH IT OFF
IN JUST THE RIGHT WAY

WITH A LITTLE BIT OF LEMON,

AND I'LL TELL YOU THIS IS
SORT OF THE SECRET TO THIS SOUP.

BY SQUEEZING JUST A LITTLE
WEDGE OF LEMON JUICE

RIGHT OVER THE SOUP,

YOU BRIGHTEN UP ALL THE FLAVORS.

STIR THE LEMON JUICE
RIGHT INTO THE SOUP.

MMM.

BECAUSE THE ARTICHOKES
ARE NICE AND HEARTY,

IT MAKES FOR A REALLY
COMFORTING SOUP,

AND SO BRIGHT AND FLAVORFUL

FROM THE MINT AND THE LEMON.

MMM. UP NEXT, I'M GONNA
SWITCH GEARS A LITTLE BIT

AND I'M GONNA MAKE
A HEARTY MEATBALL STEW.

HOMEMADE MEATBALLS
AND LOTS OF TENDER VEGGIES

MAKE THIS A COMFORTING
1-POT WONDER.

SO IT'S TIME TO GET STARTED
ON THE HEARTY MEATBALL STEW,

AND THIS IS REALLY
COMFORT FOOD--

BIG MEATBALLS
WITH LOTS OF VEGETABLES.

WE'RE GONNA START BY HEATING UP
OUR CAST-IRON PAN.

I REALLY WANT IT
TO BE NICE AND HOT

BY THE TIME I START
SEARING OFF MY MEATBALLS,

AND WE'RE JUST ADDING OLIVE OIL.

NOW MY MEATBALLS.

I HAVE 3 TABLESPOONS
OF WATER IN THIS BOWL

AND ONE SLICE OF WHITE BREAD.

TEAR THE BREAD AND ADD IT
RIGHT INTO THE WATER.

YOU COULD USE MILK
IF YOU WANTED TO.

USUALLY I WILL MAKE MY MEATBALLS
WITH STORE-BOUGHT BREADCRUMBS,

BUT YOU DON'T ALWAYS HAVE
BREADCRUMBS IN YOUR PANTRY,

BUT YOU ALWAYS HAVE SOME BREAD,

AND IT KEEPS THE MEATBALLS
REALLY, REALLY NICE AND MOIST,

AND WHAT I LOVE
ABOUT THIS STEW RECIPE

IS THAT YOU CAN SUBSTITUTE
ANYTHING THAT YOU HAVE

FOR ANY OF THESE INGREDIENTS.

IT'S A GREAT WAY TO USE
DAY-OLD BREAD, TOO.

GRAB A FORK,
AND JUST USE THE FORK

TO SOFTEN AND SMUSH
THE BREAD DOWN A LITTLE BIT,

'CAUSE YOU REALLY WANT
TO BE ABLE TO INCORPORATE IT

INTO THE MEATBALLS.

SO WE'RE JUST GONNA ADD
A LITTLE BIT OF FRESH PARSLEY

THAT I JUST PICKED FROM OUTSIDE.

ALL GOOD MEATBALLS NEED
A LITTLE BIT OF FRESH PARSLEY

TO KIND OF BRIGHTEN UP
THE FLAVORS A BIT.

LET'S GRAB THE MEAT.

SO WE'RE GONNA GRAB SOME GROUND
BEEF AND SOME SAUSAGE

AND AN EGG.

SO WE'RE GONNA START

WITH SOME ITALIAN SAUSAGE.

AND THIS IS A PORK SAUSAGE,

SO IT'LL ADD LOTS OF FLAVOR
TO THE MEATBALLS,

AND WHAT I DO IS
I ASK MY BUTCHER

TO TAKE IT OUT OF THE CASING.

AND THEN WE'RE ALSO GONNA ADD
1/2 A POUND OF GROUND BEEF

RIGHT IN THERE.

SO USUALLY WHEN I SHOP I JUST
GRAB 1/2 A POUND OF GROUND BEEF,

1/2 A POUND OF GROUND TURKEY,
YOU KNOW, A COUPLE OF SAUSAGES,

AND I PUT IT ALL IN THE FREEZER

AND THEN I CAN DEFROST
THESE TYPES OF THINGS

AND WHIP UP DINNER IN NO TIME.

ADD AN EGG SO THAT WE KEEP
THIS WHOLE MIXTURE TOGETHER,

AND OF COURSE,
SALT AND PEPPER.

WE'RE GONNA GRAB OUR PLATE HERE,

AND I'VE GOT A PLATE
WITH SOME FLOUR ON IT,

BECAUSE WHAT WE'RE GONNA DO IS
WE'RE GONNA SORT OF DUST FLOUR

ALL OVER THE MEATBALLS
SO THEY DON'T STICK IN HERE,

AND ALSO THE FLOUR
HELPS THICKEN THE STEW.

MIX THIS WHOLE THING TOGETHER.

JUST REMEMBER WITH MEATBALLS
YOU DON'T WANT TO OVERMIX,

'CAUSE OTHERWISE THE MEATBALLS

END UP BEING
REALLY DENSE AND HEAVY.

HERE WE GO. I THINK
THIS IS A HEARTY DISH,

AND I KIND OF LIKE THEM
A LITTLE BIT ON THE BIGGER SIDE,

BUT YOU CAN MAKE THE MEATBALLS
WHATEVER SIZE YOU WANT.

AND PUT THEM
DIRECTLY IN THE FLOUR.

♪♪

ALL RIGHT,
DONE WITH OUR MEATBALLS.

NOW WHAT I WANT TO DO
IS JUST ROTATE THEM

AND GET THEM LIGHTLY COATED
WITH A LITTLE BIT OF FLOUR.

♪♪

YOU WANT A LITTLE SIZZLE
WHEN YOU DO THIS

TO GET THEM NICE AND BROWN.

♪♪

I'M GONNA START
CHOPPING MY VEGGIES.

SO WE'RE GONNA START
WITH AN ONION,

AND, YOU KNOW, THE IDEA HERE

IS THAT YOU CAN USE WHATEVER
KIND OF VEGETABLES YOU HAVE,

AND I'VE ALWAYS GOT
ONIONS ON HAND.

JUST GONNA SLICE MY ONIONS,

AND THEY'RE JUST GONNA COOK DOWN
AND CREATE A NICE STEW FLAVOR.

AND THERE'S SOMETHING
ABOUT A STEW

THAT JUST FEELS
SO HOMEY AND COMFORTING,

AND TODD ATE A LOT OF MEATBALL
STEWS WHEN HE WAS A KID,

SO THIS IS SORT OF
HIS INSPIRATION

WITH MY LITTLE BIT OF A TWIST.

LET'S SEE HERE. LET'S FLIP
SOME OF THESE MEATBALLS.

GENTLY YOU JUST WANT
TO KIND OF ROLL THEM AROUND.

YOU KIND OF HAVE TO TEND
TO THEM A LITTLE BIT.

WE'RE GONNA FINISH THESE GUYS
OFF IN THE STEW,

SO THEY'RE GONNA CONTINUE
TO COOK WITH ALL THE VEGGIES.

I'M GONNA GET STARTED
ON MY BELL PEPPER,

AND YOU KNOW, WITH STEWS
I THINK IT'S ALL ABOUT COLOR.

AND PLUS THE RED BELL PEPPER
ADDS A LITTLE SWEETNESS TO THIS.

SLICE THE BELL PEPPER.

AND YOU KIND OF KEEP IT RUSTIC,

SO YOU DON'T HAVE TO WORRY
TOO MUCH ABOUT HOW YOU CUT IT.

ALL RIGHT,
WE'LL PULL OUT THE MEATBALLS.

SO WHAT WE WANT TO DO IS BROWN
ALL OF THE VEGGIES FIRST...

AND THEN WE'LL ADD THE MEATBALLS
BACK IN ON TOP.

CLOSE THE LID
AND LET IT FINISH COOKING.

NOW LOWER THE HEAT A LITTLE BIT

AND ADD A LITTLE MORE OIL.

THE SECRET IS THAT
IF YOU BROWN ALL THE MEATBALLS

IN THE SAME PAN
THAT YOU COOK THE VEGGIES,

IT GIVES THE VEGETABLE STEW
A LOT MORE FLAVOR.

ALREADY YOU CAN SEE
THE COLORS COMING TOGETHER.

A LITTLE SALT
AND A LITTLE BIT OF PEPPER.

AND START SAUTéING
THIS TOGETHER,

AND LET'S CONTINUE
WITH THE MUSHROOMS.

I'M JUST USING
REGULAR BUTTON MUSHROOMS.

I'VE ALWAYS GOT
SOME MUSHROOMS AT MY HOUSE,

AND I USE
THE BUTTON MUSHROOMS THE MOST,

'CAUSE THEY'RE
THE EASIEST TO FIND

AND THEY ADD
A NICE MEATINESS TO THIS.

I'M JUST GONNA
QUARTER ALL OF THEM,

SO OF COURSE,
THEY'LL SHRINK AS THEY COOK,

AND THEY ALSO
ABSORB A LOT OF FLAVOR.

START ADDING OUR MUSHROOMS
INTO THE POT...

AND A LITTLE BIT MORE SALT

AND A LITTLE BIT MORE PEPPER.

THERE WE GO.

COOKING THIS IN LAYERS.

WHILE THAT COOKS,

I'M GONNA GET STARTED
ON MY GREEN BEANS,

AND WHAT I WANT TO DO WITH
THE GREEN BEANS IS SNAP THEM,

JUST THE ENDS, AND THEN WE'LL
CUT THEM IN LITTLE PIECES.

ALL RIGHT, I'M GOING
TO FINISH MY GREEN BEANS

AND THEN GET STARTED
ON MY POTATO

AND FINISH OFF MY MEATBALL STEW.

♪♪

I'M FINISHING UP MY GREEN BEANS
FOR MY HEARTY MEATBALL STEW.

JUST GOT A COUPLE MORE,
AND I'M JUST CUTTING THEM

INTO 1-INCH PIECES OR SO
JUST SO THEY COOK FASTER.

LET'S ADD ALL OF THE GREEN BEANS

INTO THE MUSHROOMS AND THE BELL
PEPPERS AND THE ONIONS.

SO LOTS OF COLORS,
LOTS OF TEXTURES.

OKAY.

NOW WE'VE GOT A POTATO.

I'VE ALWAYS GOT POTATOES,

'CAUSE TODD LOVES ANYTHING
THAT HAS POTATOES IN IT,

AND I THINK IT JUST MAKES IT
A LITTLE BIT HEARTIER.

SO I'M JUST GONNA PEEL
THIS ONE RUSSET POTATO,

AND I LIKE THE RUSSET BECAUSE
THEY'RE NICE AND STARCHY.

I DON'T HAVE TO MAKE
A RICE OR A PASTA

OR ANYTHING ELSE
TO GO WITH THIS.

I JUST CUT IT IN HALF
LENGTHWISE LIKE THIS.

CUT IT IN SLICES.

SO NOW I WANT TO MAKE
A LITTLE BIT OF A BED HERE,

SO MOVE ALL THE VEGGIES OVER
ALL AROUND.

WE'RE JUST GONNA
PUT THE POTATOES

DOWN ON THE BOTTOM OF THE PAN.

FIT THEM ALL IN THERE,

SO THAT WAY IT GETS
A NICE LITTLE CRUST ON IT

AND IT COOKS NICE AND EVENLY.

SO I'VE GOT

A 15-OUNCE CAN OF TOMATOES HERE,

AND WE'RE GONNA USE
JUST THE CHOPPED TOMATOES.

SPREAD IT OUT RIGHT ON TOP,

AND THE TOMATOES
ADD NICE FLAVOR AND BODY.

IT'S GONNA COOK DOWN
INTO A LITTLE TOMATO SAUCE.

I'VE ALWAYS GOT CANNED TOMATOES
IN MY PANTRY.

THEN TO SPICE IT UP
JUST A LITTLE BIT,

WE'RE GONNA ADD A FEW PINCHES

OF RED PEPPER FLAKES

JUST TO GIVE IT
A LITTLE EXTRA OOMPH.

NOW WE NEED
A LITTLE BIT OF LIQUID

SO IT CAN COOK
AND TURN INTO A STEW,

SO WE'RE GONNA DO
1 1/2 CUPS OF CHICKEN BROTH.

IT ADDS A LOT OF FLAVOR.

OH, YEAH.

WE'VE GOT TO ADD
THE MEATBALLS BACK ON TOP

SO WE CAN FINISH COOKING
ALL OF THE MEATBALLS.

♪♪

SPREAD 'EM OUT SO THEY'RE EVEN

AND THEY'RE FLAT ON TOP
OF ALL OF THE VEGGIES.

SO NOW I'M GONNA PUT THE LID ON

AND THIS IS GONNA SIMMER
FOR 20 MINUTES

UNTIL IT TURNS INTO A NICE STEW.

IN THE MEANTIME,
I'M GONNA CLEAN UP,

AND THEN THIS SHOULD BE DONE.

♪♪

WOW. TAKE A LOOK
AT MY HEARTY MEATBALL STEW.

(inhales sharply) AHH.

IT SMELLS SO GOOD. THAT'S MY
FAVORITE PART WHEN I COOK

IS JUST TO KIND OF JUST INHALE
ALL OF THE WONDERFUL AROMAS.

GRAB A MEATBALL

AND SOME VEGGIES.

TURN IT OFF, AND SEE HOW
BEAUTIFUL AND COLORFUL IT IS?

AND OH, MY GOSH, THIS MEATBALL

IS SO SOFT AND LIGHT.

IT'S LIKE LITTLE PILLOWS,
LITTLE CLOUDS.

SO I TAKE SOME OF THAT.
I WANT TO GET A LITTLE POTATO,

MAYBE A LITTLE MUSHROOM.

MMM. MMM. MMM!

YOU KNOW WHAT?

BECAUSE THE MEATBALLS HAVE
A LITTLE BIT OF GROUND BEEF

AND SAUSAGE,
THEY'RE SO LIGHT AND FLUFFY,

AND BECAUSE OF
THE BREAD, OH, MY GOSH.

LET'S TRY GREEN BEAN, TOO.

AH, AH, AH.

IT'S JUST SO
COMFORTING AND WARM.

ALL RIGHT, SO UP NEXT, DESSERT,
AND I LOVE DESSERT--

STRAWBERRY CREAM PARFAITS.

IT'S PERFECT AFTER THIS.

A SWEET AND WHIMSICAL DESSERT
THAT TASTES AMAZING

AND IS REALLY EASY TO MAKE.

SO I'M STARTING ON
MY STRAWBERRY CREAM PARFAITS,

AND THESE ARE
OUT-OF-THIS-WORLD DELICIOUS.

HONESTLY, THEY'RE SO LIGHT,
IT'S UNBELIEVABLE,

PLUS THEY'RE SO EASY.

I'M JUST MASHING ONE BAG
OF FROZEN THAWED STRAWBERRIES

IN THEIR JUICE,

AND I USUALLY GET UNSWEETENED,

OTHERWISE THE WHOLE THING
BECOMES TOO SWEET,

AND YOU KNOW, FOR THE DESSERT
YOU COULD USE ANY FRUIT

THAT YOU HAVE ON HAND.

I'VE ALWAYS GOT FROZEN
STRAWBERRIES IN MY FREEZER.

DONE WITH THAT.

YOU SEE HOW EASY THAT IS.

NOW I HAVE A BAG WITH ABOUT
EIGHT MERINGUES IN THEM,

AND YOU CAN BUY THESE MERINGUES
AT THE GROCERY STORE

OR AT YOUR LOCAL BAKERY,

AND I'VE ALWAYS GOT THEM
ON HAND IN MY PANTRY,

BECAUSE IT'S A NICE
LITTLE MIDNIGHT SNACK.

SO JUST CRUSH THEM. THEY'RE JUST
MADE OF EGG WHITES AND SUGAR,

AND IT'S MUCH EASIER TO DO IT
IN A PLASTIC BAGGIE,

BECAUSE OTHERWISE, UM,
THEY GET KIND OF SHARP.

WE'RE GONNA FOLD THEM
INTO OUR WHIPPED CREAM.

VERY LIGHT AND VERY AIRY
AND ABSOLUTELY DELICIOUS.

NEXT, LET'S GRAB SOUR CREAM

AND HEAVY WHIPPING CREAM.

SO WE'RE GONNA ADD A LITTLE TANG
TO THE WHIPPED CREAM

BY ADDING A LITTLE BIT
OF SOUR CREAM TO IT,

AND YOU WANT TO MAKE SURE
THAT EVERYTHING IS REALLY COLD,

'CAUSE IT'LL FLUFF UP
AND BE REALLY NICE AND LIGHT.

I'M GONNA MEASURE OUT
2 TABLESPOONS OF SOUR CREAM,

AND YOU WANT TO MEASURE IT OUT,

OTHERWISE THE SOUR CREAM
WEIGHS DOWN THE WHIPPED CREAM.

SOUR CREAM IS IN.

NEXT WE'RE GONNA DO A CUP
OF HEAVY WHIPPING CREAM.

♪♪

AND LET'S START
WHIPPING THIS UP

AND INCORPORATING LOTS OF AIR

MAKING IT LIGHT AND FLUFFY.

START SLOWLY SO YOU DON'T
COVER YOURSELF IN CREAM,

AND THEN LITTLE BY LITTLE
AS YOU INCORPORATE AIR

AND IT STARTS TO THICKEN,
YOU CAN RAISE THE SPEED.

♪♪

NICE. OKAY, SO NOW
THAT WE'VE GOT THAT,

WE'RE GONNA ADD
THE CRUSHED MERINGUES.

♪♪

THEN WE FOLD IN THE MERINGUES.

YOU JUST WANT TO BE CAREFUL

AND NOT TAKE ALL THE AIR
OUT OF THE WHIPPED CREAM.

NOW WE'VE GOT
OUR LITTLE PARFAIT GLASS.

WE'RE GONNA START WITH
THE WHIPPED CREAM MIXTURE.

SPOON A LITTLE BIT IN,

THEN ON TOP WE SPOON
SOME STRAWBERRIES.

SEE HOW PRETTY THAT IS?

YOU CAN START TO SEE
THE BEAUTIFUL COLORS.

AND THEN A LITTLE BIT MORE

OF THE WHIPPED CREAM-MERINGUE
MIXTURE.

MMM. AND THEN JUST A LITTLE BIT
MORE OF THE STRAWBERRIES

FOR A LITTLE PRETTY COLOR
RIGHT ON TOP.

THEN I TAKE MY LITTLE MERINGUE.

CUT THIS MERINGUE IN HALF,

AND THIS IS JUST
SIMPLY FOR GARNISH,

SO YOU DEFINITELY
DON'T HAVE TO DO THIS,

BUT YOU PUT IT RIGHT ON TOP
JUST TO MAKE IT EXTRA PRETTY.

AND YOU CAN MAKE IT AND THEN
LET IT SIT IN THE FRIDGE

AND THEN SERVE IT
WHENEVER YOU WANT.

DIG DEEP.

PERFECT LITTLE BITE.

MMM.

CRUNCHY, LIGHT MERINGUE

WITH A NICE LITTLE TART BITE

FROM THE SOUR CREAM
AND THE WHIPPED CREAM.

MMM, AND THE STRAWBERRIES,
SO LIGHT AND DELICIOUS.

HONESTLY ONE OF
THE BEST DESSERTS.

FAST, EASY--MMM--
AND ULTRA-DELICIOUS.

♪♪