Strawberry-Recipes

Strawberry-Recipes ~ Natures Super Foods

The anthocyanidins found in these ruby-red mouthfuls also help protect against heart disease.

One pound of berries will yield about 4 cups hulled.

When you’ve had your fill of plain-ole strawberries, try one, or all of these deliciously delectable strawberry-recipes.

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Strawberry-Recipes #1

ALMOND CREAM WITH STRAWBERRIES

A dollop of lightly sweetened ricotta over fresh berries makes a sophisticated, super-simple dessert.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

Strawberry-Recipes Ease of Preparation: Easy

Ingredients;

1/4 cup slivered almonds

2 cups strawberries, rinsed

1 cup part-skim ricotta

2 tablespoons sugar or Splenda

1/4 teaspoon almond extract

Preparation Method;

1. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes.

Transfer to a plate to cool.

2. Hull strawberries, slice and divide among 4 dessert plates.

Mix ricotta with sugar (or Splenda) and almond extract until smooth.

Spoon over the strawberries and sprinkle with the toasted almonds.

STRAWBERRY-RECIPES ~ NUTRITION INFORMATION: Per serving: 189 calories; 9g fat (3 g sat, 4 g mono); 19 mg cholesterol; 17 g carbohydrate; 9 g protein; 2 g fiber; 79 mg sodium

Nutrition bonus: Vitamin C (82% daily value), Calcium (19% dv).

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Strawberry-Recipes #2

BUTTERMILK CAKE WITH STRAWBERRIES

Makes 12 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/2 hours (plus overnight draining of yogurt)

Strawberry-Recipes Ease of Preparation: Moderate

Buttermilk Cake Ingredients;

2 tablespoons fine dry breadcrumbs

1 tablespoon butter

2 tablespoons canola oil

1/3 cup buttermilk

1 1/2 cups unsifted cake flour

2 teaspoons baking powder

Pinch of salt

2 large eggs, at room temperature

3/4 cup sugar

2 teaspoons pure vanilla extract

Orange-Mascarpone Filling Ingredients;

2 cups nonfat vanilla yogurt, drained overnight in a cheesecloth-lined sieve in the refrigerator

1/4 cup mascarpone (Italian cream cheese)

2 tablespoons confectioners' sugar

1 1/2 teaspoons grated orange zest

Orange Syrup & Strawberry Layers Ingredients;

1/4 cup sugar

1/4 cup fresh orange juice

1/4 cup Grand Marnier or other orange liqueur

4 cups fresh strawberries, hulled and sliced

1/2 cup red currant jelly, melted

Preparation;

1. To make the cake: Preheat oven to 350°F.

Lightly oil a 9-inch round cake pan or coat it with nonstick cooking spray.

Add breadcrumbs, tilting the pan to evenly coat the inside.

Tap out excess.

2. In a small saucepan, melt butter over medium-low heat.

Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.

Pour the butter into a small bowl.

Whisk in oil, then buttermilk and set aside.

Sift flour, baking powder and salt into a small bowl and set that aside.

3. In a mixing bowl, combine the eggs and sugar.

Beat with an electric mixer on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 5 minutes.

Beat in vanilla.

4. Sift half of the reserved dry ingredients over the egg mixture and fold in with a rubber spatula until blended.

Fold in half of the reserved buttermilk mixture.

Repeat with remaining dry ingredients and buttermilk mixture.

5. Pour the batter into the prepared cake pan.

Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.

Let the cake cool in the pan on a wire rack for 5 minutes, then turn out of the pan and place right-side up on the rack to cool completely.

1. To make filling and syrup and assemble cake: In a bowl, whisk drained yogurt, mascarpone, confectioners' sugar and orange zest until smooth.

2. In a small saucepan over low heat, dissolve sugar in 1/2 cup water.

Simmer gently for 5 minutes.

Remove from the heat and stir in orange juice and grand-marnier.

3. With a long serrated knife, cut the cake horizontally into 2 layers using a gentle sawing motion.

With a pastry brush, brush all of the syrup on the cut sides of the cake.

Place the bottom layer on a cake plate, cut-side up.

Spread half of the orange-mascarpone filling over the bottom layer.

Arrange about one-third of the sliced strawberries in an even layer on top.

Spread with the remaining filling.

Place the second cake layer on top, cut-side down.

4. Brush the top of the cake lightly with about 2 tablespoons of the melted jelly.

Arrange the remaining sliced strawberries in straight rows on top.

Overlap the slices and reverse the direction of the slices in each row.

Cover the cake with plastic wrap and place in the refrigerator to chill for at least 1 hour.

5. Just before serving, remelt the remaining currant jelly and brush it over the strawberries on top of the cake.

STRAWBERRY_RECIPES ~ NUTRITION INFORMATION: Per serving: 330 calories; 9 g fat (4 g sat, 2 g mono); 50 mg cholesterol; 55 g carbohydrate; 6 g protein; 1 g fiber; 165 mg sodium; 221 mg potassium. 3 Carbohydrate Servings

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Strawberry-Recipes #3

STRAWBERRIES WITH SOUR CREAM & BROWN SUGAR

Dessert doesn't get any simpler than strawberries dipped in sour cream and brown sugar!

Makes about 24 pieces

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

Strawberry-Recipes Ease of Preparation: Easy

Ingredients;

2 pints strawberries

1/2 cup reduced-fat sour cream

1/2 cup light brown sugar

Preparation;

Arrange strawberries on a serving platter.

Place sour cream and brown sugar in separate small bowls.

To eat, dip a berry into sour cream and then into sugar.

STRAWBERRY-RECIPES ~ NUTRITION INFORMATION: Per strawberry: 29 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 6 g carbohydrate; 1 g protein; 0 g fiber; 2 mg sodium; 43 mg potassium.

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Strawberry-Recipes #4

STRAWBERRY CREAM

A final spoonful of more diced berries on top adds sparkle.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 3 1/4 hours (including 3 hours chilling time)

Strawberry-Recipes Ease of Preparation: Easy

Ingredients;

Cream

3 tablespoons cold water

1 envelope unflavored gelatin

4 cups hulled strawberries

1/2 cup sugar

1 teaspoon vanilla extract

3/4 cup reduced-fat sour cream

Topping

1 cup hulled strawberries, cut into 1/4-inch dice

2 teaspoons sugar

Preparation;

1. To prepare cream: Stir together water and gelatin in a small heatproof cup or bowl.

Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds.

(Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet.

Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.)

Stir the mixture until smooth.

2. Place strawberries, sugar and vanilla in a food processor and puree.

Add sour cream; pulse to combine.

With the motor running, slowly add the dissolved gelatin.

Pour the cream into four 8-ounce bowls or wineglasses.

Cover and refrigerate until set, about 3 hours.

3. To prepare topping & serve: Toss diced strawberries and sugar in a small bowl; let stand until slightly juicy, about 2 minutes.

Divide among the creams.

NUTRITION INFORMATION: Per serving: 231 calories; 6 g fat (3 g sat, 2 g mono); 18 mg cholesterol; 43 g carbohydrate; 4 g protein; 4 g fiber; 23 mg sodium.

Nutrition bonus: Vitamin C (180% daily value).

MAKE AHEAD TIP: Prepare through Step 2, cover and refrigerate for up to 3 days.

Add topping just before serving.

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Strawberry-Recipes #5

STRAWBERRY-RHUBARB STRUDEL

Servings: 2 servings

TOTAL TIME: 1 hour

Strawberry-Recipes Ease of Preparation: Moderate

Health: Low Sat Fat, Low Cholesterol, Heart Healthy

Ingredients:

1 cup sliced fresh strawberries

1/2 cup thinly sliced fresh or frozen (not thawed) rhubarb

2 tablespoons plus 1/2 teaspoon sugar , divided

2 teaspoons whole-wheat flour

2 teaspoons instant tapioca

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

5 sheets (9-by-14-inch) phyllo dough , thawed according to package directions (see Tip for Two)

5 teaspoons walnut oil or canola oil

Preparation:

1. Preheat oven to 375°F.

Coat a baking sheet with cooking spray.

2. Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.

3. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack.

Cover with a sheet of wax paper and then a damp kitchen towel.

(Keep the phyllo covered to prevent it from drying out while you work.)

Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you.

Starting at the center and working toward the edges, lightly brush the sheet with oil.

Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.

4. Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides.

Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder.

Roll up firmly but not too tightly, to allow a little room for expansion.

5. Brush the strudel with oil and sprinkle with the remaining 1/2 teaspoon sugar.

Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down.

Poke several steam vents in the top using the tip of a sharp knife.

6. Bake the strudel until golden brown, 30 to 35 minutes.

Cool on the pan for 10 minutes before serving.

Nutrition: (Per serving)

Calories - 346

Carbohydrates - 51

Fat - 15

Saturated Fat - 2

Monounsaturated Fat - 4

Protein - 4

Cholesterol - 0

Dietary Fiber - 3

Potassium - 239

Sodium - 377

Nutrition Bonus ~ Vitamin C (70 daily value).

Tip for Two: The 9-by-14-inch pieces of phyllo (or fillo or filo) dough are just the right size when making desserts for two, but phyllo comes in a variety of sizes.

Trim larger sheets to approximately the right size.

Leftovers: Each box of phyllo has more sheets than you'll need for a small dessert.

Store defrosted phyllo in the refrigerator or freezer.

Simply remove the sheets you need, reroll the rest, wrap tightly in plastic and refrigerate for up to 1 month or freeze up to 9 months.

There you have five scrumptious strawberry-recipes that should carry you through the strawberry season.

For more scintillating strawberry-recipes, you'll want to check back often as this site is continually updated.

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