Recipe: Recipes Using Strawberries (17) - 03-20-2000 Recipe Swap
Recipe Collections17 STRAWBERRY RECIPES
Recipe Swap - May 20, 2000
RECIPES IN THIS FILE:
Becky's Mom's Strawberry Cake
Strawberry Muffins with Strawberry-Honey Spread
Strawberry Sauce
Strawberry Jello Mold
Granny's Psychedelic Salad
Tropical Frozen Yogurt
Strawberry-Almond Muffins
Strawberry Banana Smash
Christy's More or Less Easy Trifle
Strawberry Towers
Creamy Pudding Dip
Strawberry Trifle
Berry Pineapple Parfaits
Strawberry Pastries
Strawberry Syrup for Pancakes or Waffles
Strawberry Soup
Fast Fruit Shakes
BECKY'S MOM'S STRAWBERRY CAKE
From: Becky,LA - recipe by Mom
FOR THE CAKE:
1 (2-layer-size) box white or yellow cake mix
1 (3 oz.) box strawberry Jello
4 large eggs
1 cup cooking oil
1/2 cup strawberry juice (or water)
1/2 cup drained frozen strawberries, chopped (reserve juice)
FOR THE ICING:
1 (1 lb.) pkg. powdered sugar
3 tbsp. butter, softened
Reserved strawberry juice
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Mix all ingredients for the cake as listed. Mix thoroughly. Pour into prepared pan.
Bake for 30 minutes or until cake tests done.
Beat together powdered sugar, butter and strawberry juice. Ice with the frosting while cake is hot.
STRAWBERRY MUFFINS WITH STRAWBERRY-HONEY SPREAD
From: MED/TN
Makes 1 dozen muffins
2 cups biscuit mix (like Bisquick)
1/4 cup sugar, divided use
1 large egg
1 (21 ounce) can strawberry fruit filling, divided use
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
FOR THE STRAWBERRY-HONEY SPREAD:
1 stick (1/2 cup) butter or margarine
1/2 cup honey
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine (dry) biscuit mix, 2 tablespoons sugar, and egg, beating vigorously with a spoon 1 minute.
Fold in half of fruit filling. Spoon into prepared muffin pans, filling two-thirds full.
Stir together remaining 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle evenly over muffin batter.
Bake at 400 degrees F for 15 to 20 minutes. Remove from pans immediately.
TO PREPARE THE STRAWBERRY-HONEY SPREAD:
Microwave butter and honey in a microwave-safe container at HIGH 1 1/2 minutes, stirring 3 times. Stir in remaining fruit filling. Serve the spread at room temperature with muffins, or cover and chill overnight, if desired.
STRAWBERRY SAUCE
From: MED/TN
Makes 1 1/3 cups.
This is great served over brownies and ice cream/yogurt or pound cake.
1 (10 ounce) package frozen strawberries, thawed
2 teaspoons cornstarch
1/3 cup light corn syrup
Process strawberries in a blender or food processor until smooth, stopping once to scrape down sides.
Pour through a wire-mesh strainer into a small saucepan, discarding seeds. Whisk in cornstarch and corn syrup. Bring mixture to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Cool.
STRAWBERRY JELLO MOLD
From: Lori, NY
2 cups boiling water (no cold water)
2 pkg. (3 oz. each) strawberry Jello
1 (10 oz.) pkg. frozen strawberries*
1 1/4 cups crushed pineapple (do not drain)
1 cup sour cream
Mix Jello with 2 cups boiling water. Add frozen strawberries and let thaw, then add pineapple.
Put half the Jello mixture in Tupperware Jello mold. Refrigerate until set.
Spread sour cream across the top a thin layer, then spread the other half of the Jello mixture on top. Refrigerate overnight before unmolding to serve.
Recipe may be doubled for large mold.
*You may also use raspberries instead of strawberries.
GRANNY'S PSYCHEDELIC SALAD
From: granny/SC
Makes about 6 cups, 6 to 10 servings
1 cup sour cream
1 cup drained mandarin oranges
1 cup coconut
1 (10 oz.) pkg. frozen strawberries, thawed and drained
1 cup miniature marshmallows
1 cup drained crushed pineapple
Mix all of the above and refrigerate overnight.
TROPICAL FROZEN YOGURT
From: MED/TN
Makes 4 cups
2 cups fresh strawberry halves
2 large bananas, sliced
1/4 cup sugar
3/4 cup frozen pineapple juice concentrate, thawed and undiluted
1/2 cup plain low-fat yogurt
Process first 4 ingredients in a food processor until smooth, stopping once to scrape down sides. Add yogurt, and pulse 3 or 4 times.
Pour into an 8-inch square baking dish, and freeze until firm.
Process frozen mixture in food processor until smooth.
Return to dish; cover and freeze.
STRAWBERRY-ALMOND MUFFINS
From: Kelly~WA
Makes 12 muffins
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1 1/2 tsp. almond extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
2 cups fresh strawberries, chopped
3/4 cup slivered almonds
Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners.
In a bowl of an electric mixer or food processor, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. Mix in the milk and the almond extract.
In a separate bowl, sift the flours, baking powder, and salt. Add the flour mixture to the milk mixture and blend until just combined.
Fold in the strawberries and almonds. Fill the muffin cups to the top.
Bake for 30 minutes, or until golden brown.
STRAWBERRY BANANA SMASH
From: Kelly~WA
Half pint ripe strawberries
One large ripe banana
Couple tablespoons honey
Dry Lecithin or Oat Bran or both
Add Strawberries and Banana to a bowl and smash up-mix up with a fork. Add honey to taste and smash some more.
Serve in a favorite bowl and top with dry lecithin or oat bran or both. Garnish with a fanned berry or thin slices of berry and banana.
CHRISTY'S MORE OR LESS EASY TRIFLE
From: Christy, AZ, 03-20-00
This is pretty if you have a glass bowl to put it in. You can also put it in individual dessert cups.
1 pound cake or yellow cake, cut in 1-inch cubes (you can use angel food cake, but I think that makes it too sweet)
1 (12 or 16 oz) bag of frozen fruit (strawberries, blueberries, blackberries, raspberries)
2 packages (4-serving-size each) vanilla pudding mix - NOT instant, the kind you cook, PLUS the ingredients called for to make the pudding
8 oz heavy (whipping) cream
Thaw the berries. Don't drain, it's important to use the juice. Taste to see if they need sweetening. They probably won't, but if they do, add sugar to taste.
Put cake cubes in bottom of bowl, enough to make a respectable 1 1/2- to 2-inch layer. You may have some cubes left over. Pour berries with their juice over the cake.
Make the pudding according to directions. This gives the berries and juice time to soak into the cake. Let the pudding cool a little bit (until it's not too hot to put your finger in!) and pour over the cake/berry mixture. Put in fridge and chill.
When it's all chilled, whip cream and put on top. You could garnish it with a few berries just before serving, but remember the berries are all juicy and the juice will run into the whipped cream unless you rinse them off.
STRAWBERRY TOWERS
From: Kelly~WA
Makes 6 servings
1 box prepared pastry crust for a 9-inch double-crusted pie
1 quart strawberries
1/3 cup sugar
1 to 2 cups non-dairy whipped topping
With a 3-inch round scalloped cookie cutter, cut out 18 pastry rounds. Place on ungreased baking sheet and prick with a fork.
Bake the rounds in a 425 degree F oven for 15 minutes (or until lightly browned). Remove from baking sheet and cool.
Wash strawberries. Reserve 6 berries for garnish. Hull remaining berries and slice. Place in a mixing bowl and sprinkle with 1/3 cup sugar. Let berries stand for 20 minutes.
ABOUT AN HOUR BEFORE SERVING TIME:
Make strawberry towers by alternating pastry rounds and sweetened sliced strawberries to make 6 towers with 3 pastry rounds each, finishing with strawberries on top. Refrigerate for about 1 hour.
JUST BEFORE SERVING:
Top strawberry towers with whipped topping and garnish with reserved whole berries.
CREAMY PUDDING DIP
From: Kelly~WA, 03-20-00
Makes 4 cups of dip
2 cups milk
1 (3 3/4 oz.) package instant vanilla pudding
2 cups frozen non-dairy whipped topping, thawed
Fresh Strawberries
Combine milk and pudding according to package directions.
Fold in whipped topping. Chill thoroughly.
Serve with fresh strawberries.
STRAWBERRY TRIFLE
From: Donna-Gaylord, MI - 03-20-2000
FOR THE CUSTARD:
3 tbsp sugar
1 1/2 tbsp cornstarch
2 large eggs
2 1/2 cups milk
2 tsp vanilla extract
FOR THE TRIFLE:
1 (7-inch) prepared angel food cake (10 oz)
1/2 cup all fruit strawberry jam
1/4 cup white grape juice
1 tbsp. lemon juice
3 cups sliced strawberries
TO PREPARE THE CUSTARD:
In a medium saucepan, whisk together sugar, cornstarch, and eggs until smooth. Set aside.
In another saucepan, heat milk over medium-heat until warm. Gradually whisk milk into sugar mixture. Cook custard, stirring constantly, over medium low heat, until thick and just boiling about 10 minutes. Stir in vanilla. Let cool.
TO PREPARE THE TRIFLE:
Using a serrated knife, cut cake into three 1-inch horizontal layers. Spread layers with jam and reassemble. Cut cake into 1-inch slices and place in a large glass or ceramic dish. Sprinkle with grape and lemon juices.
In individual serving bowls, layer the cake, custard and strawberries in 2 layers. Cover loosely with plastic wrap and refrigerate for at least 2 hours.
BERRY PINEAPPLE PARFAITS
From: Shelby,IA
Makes 6 servings
3 cups whole fresh strawberries
3 to 4 tbsp sugar
12 scoops vanilla ice cream
1 (8 oz) can crushed pineapple
Whipped topping
Reserve 6 strawberries for garnish. Slice the remaining strawberries and toss with the sugar; let stand for 10 minutes.
Spoon half of the sliced berries into six parfait glasses. Top with half of the ice cream and half of the pineapple. Repeat layers. Top with whipped topping and reserved strawberries.
STRAWBERRY PASTRIES
From: Donna-Gaylord, MI
1 sheet frozen puff pastry (from a 17 and 1/2 ounce package)
1 (3.4 ounce) package instant French Vanilla pudding
1 cup low-fat milk
1 cup vanilla nonfat yogurt
2 pints fresh strawberries
Remove frozen pastry from package, do not unfold. Thaw at room temp for 20 minutes.
Preheat oven to 400 degrees F.
On a work surface, gently unfold pastry. Cut into 4 strips (2 1/4-inches wide). Cut each strip crosswise into 3 pieces.
Bake on ungreased baking sheet until puffed and golden, about 12 to 15 minutes. Place baking sheet on a wire rack to cool.
Prepare pudding, according to package directions, but use 1 cup of milk and 1 cup of vanilla yogurt in place of the liquid called for.
Using a serrated knife, halve pastries horizontally. Hull and slice strawberries.
Place the halves of pastries on serving plates. Spoon about 3 tablespoons of pudding onto bottom halves of pastries. Spoon berries over pudding. Cover with pastry tops. Sift powdered sugar over tops. Serve immediately.
STRAWBERRY SYRUP FOR PANCAKES OR WAFFLES
From: Shelby, IA
Makes about 1 1/2 cups
1 pint fresh strawberries, halved
3/4 cup sugar
2 Tbsp corn syrup
1 1/2 tsp lemon juice
1/2 tsp butter or margarine
Waffles or pancakes (for serving)
Place strawberries in a blender or food processor; cover and process until smooth.
Transfer strawberry puree to a saucepan; add sugar, corn syrup, lemon juice and butter. Bring to a boil; boil and stir for 1 minute. Skim off foam. Strain seeds if desired.
Serve warm over waffles or pancakes. Refrigerate leftovers; reheat before serving.
STRAWBERRY SOUP
From: Shelby, IA
Makes 2 servings
1 pint fresh strawberries, hulled
1/2 cup white wine or apple juice
1/2 cup sugar
2 Tbsp lemon juice
1 tsp grated lemon peel
In a blender, combine all ingredients. Cover and process until smooth.
Pour into 2 bowls; cover and refrigerate until thoroughly chilled, 1-2 hours.
FAST FRUIT SHAKES
From: Donna-Gaylord, MI
1 cup plain nonfat yogurt
1/2 cup skim milk
2 medium peaches or nectarines, sliced (about 2 cups)
1 cup fresh strawberries (or 1 cup frozen unsweetened, partially thawed)
1 banana, sliced
1 tbsp wheat germ
1 tsp vanilla or almond extract
1/4 tsp ground cinnamon or nutmeg
4 ice cubes plus more, as needed
In a blender, combine the yogurt, milk, peach or nectarine slices, strawberries, banana, wheat germ, vanilla, and cinnamon.
Add 4 ice cubes and blend until smooth and foamy, about 30 seconds. Add a few more ice cubes and blend until smooth.
Pour mixture into chilled glasses.
Recipe Swap - May 20, 2000
RECIPES IN THIS FILE:
Becky's Mom's Strawberry Cake
Strawberry Muffins with Strawberry-Honey Spread
Strawberry Sauce
Strawberry Jello Mold
Granny's Psychedelic Salad
Tropical Frozen Yogurt
Strawberry-Almond Muffins
Strawberry Banana Smash
Christy's More or Less Easy Trifle
Strawberry Towers
Creamy Pudding Dip
Strawberry Trifle
Berry Pineapple Parfaits
Strawberry Pastries
Strawberry Syrup for Pancakes or Waffles
Strawberry Soup
Fast Fruit Shakes
BECKY'S MOM'S STRAWBERRY CAKE
From: Becky,LA - recipe by Mom
FOR THE CAKE:
1 (2-layer-size) box white or yellow cake mix
1 (3 oz.) box strawberry Jello
4 large eggs
1 cup cooking oil
1/2 cup strawberry juice (or water)
1/2 cup drained frozen strawberries, chopped (reserve juice)
FOR THE ICING:
1 (1 lb.) pkg. powdered sugar
3 tbsp. butter, softened
Reserved strawberry juice
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Mix all ingredients for the cake as listed. Mix thoroughly. Pour into prepared pan.
Bake for 30 minutes or until cake tests done.
Beat together powdered sugar, butter and strawberry juice. Ice with the frosting while cake is hot.
STRAWBERRY MUFFINS WITH STRAWBERRY-HONEY SPREAD
From: MED/TN
Makes 1 dozen muffins
2 cups biscuit mix (like Bisquick)
1/4 cup sugar, divided use
1 large egg
1 (21 ounce) can strawberry fruit filling, divided use
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
FOR THE STRAWBERRY-HONEY SPREAD:
1 stick (1/2 cup) butter or margarine
1/2 cup honey
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine (dry) biscuit mix, 2 tablespoons sugar, and egg, beating vigorously with a spoon 1 minute.
Fold in half of fruit filling. Spoon into prepared muffin pans, filling two-thirds full.
Stir together remaining 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle evenly over muffin batter.
Bake at 400 degrees F for 15 to 20 minutes. Remove from pans immediately.
TO PREPARE THE STRAWBERRY-HONEY SPREAD:
Microwave butter and honey in a microwave-safe container at HIGH 1 1/2 minutes, stirring 3 times. Stir in remaining fruit filling. Serve the spread at room temperature with muffins, or cover and chill overnight, if desired.
STRAWBERRY SAUCE
From: MED/TN
Makes 1 1/3 cups.
This is great served over brownies and ice cream/yogurt or pound cake.
1 (10 ounce) package frozen strawberries, thawed
2 teaspoons cornstarch
1/3 cup light corn syrup
Process strawberries in a blender or food processor until smooth, stopping once to scrape down sides.
Pour through a wire-mesh strainer into a small saucepan, discarding seeds. Whisk in cornstarch and corn syrup. Bring mixture to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Cool.
STRAWBERRY JELLO MOLD
From: Lori, NY
2 cups boiling water (no cold water)
2 pkg. (3 oz. each) strawberry Jello
1 (10 oz.) pkg. frozen strawberries*
1 1/4 cups crushed pineapple (do not drain)
1 cup sour cream
Mix Jello with 2 cups boiling water. Add frozen strawberries and let thaw, then add pineapple.
Put half the Jello mixture in Tupperware Jello mold. Refrigerate until set.
Spread sour cream across the top a thin layer, then spread the other half of the Jello mixture on top. Refrigerate overnight before unmolding to serve.
Recipe may be doubled for large mold.
*You may also use raspberries instead of strawberries.
GRANNY'S PSYCHEDELIC SALAD
From: granny/SC
Makes about 6 cups, 6 to 10 servings
1 cup sour cream
1 cup drained mandarin oranges
1 cup coconut
1 (10 oz.) pkg. frozen strawberries, thawed and drained
1 cup miniature marshmallows
1 cup drained crushed pineapple
Mix all of the above and refrigerate overnight.
TROPICAL FROZEN YOGURT
From: MED/TN
Makes 4 cups
2 cups fresh strawberry halves
2 large bananas, sliced
1/4 cup sugar
3/4 cup frozen pineapple juice concentrate, thawed and undiluted
1/2 cup plain low-fat yogurt
Process first 4 ingredients in a food processor until smooth, stopping once to scrape down sides. Add yogurt, and pulse 3 or 4 times.
Pour into an 8-inch square baking dish, and freeze until firm.
Process frozen mixture in food processor until smooth.
Return to dish; cover and freeze.
STRAWBERRY-ALMOND MUFFINS
From: Kelly~WA
Makes 12 muffins
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1 1/2 tsp. almond extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tbsp. baking powder
1/4 tsp. salt
2 cups fresh strawberries, chopped
3/4 cup slivered almonds
Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners.
In a bowl of an electric mixer or food processor, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. Mix in the milk and the almond extract.
In a separate bowl, sift the flours, baking powder, and salt. Add the flour mixture to the milk mixture and blend until just combined.
Fold in the strawberries and almonds. Fill the muffin cups to the top.
Bake for 30 minutes, or until golden brown.
STRAWBERRY BANANA SMASH
From: Kelly~WA
Half pint ripe strawberries
One large ripe banana
Couple tablespoons honey
Dry Lecithin or Oat Bran or both
Add Strawberries and Banana to a bowl and smash up-mix up with a fork. Add honey to taste and smash some more.
Serve in a favorite bowl and top with dry lecithin or oat bran or both. Garnish with a fanned berry or thin slices of berry and banana.
CHRISTY'S MORE OR LESS EASY TRIFLE
From: Christy, AZ, 03-20-00
This is pretty if you have a glass bowl to put it in. You can also put it in individual dessert cups.
1 pound cake or yellow cake, cut in 1-inch cubes (you can use angel food cake, but I think that makes it too sweet)
1 (12 or 16 oz) bag of frozen fruit (strawberries, blueberries, blackberries, raspberries)
2 packages (4-serving-size each) vanilla pudding mix - NOT instant, the kind you cook, PLUS the ingredients called for to make the pudding
8 oz heavy (whipping) cream
Thaw the berries. Don't drain, it's important to use the juice. Taste to see if they need sweetening. They probably won't, but if they do, add sugar to taste.
Put cake cubes in bottom of bowl, enough to make a respectable 1 1/2- to 2-inch layer. You may have some cubes left over. Pour berries with their juice over the cake.
Make the pudding according to directions. This gives the berries and juice time to soak into the cake. Let the pudding cool a little bit (until it's not too hot to put your finger in!) and pour over the cake/berry mixture. Put in fridge and chill.
When it's all chilled, whip cream and put on top. You could garnish it with a few berries just before serving, but remember the berries are all juicy and the juice will run into the whipped cream unless you rinse them off.
STRAWBERRY TOWERS
From: Kelly~WA
Makes 6 servings
1 box prepared pastry crust for a 9-inch double-crusted pie
1 quart strawberries
1/3 cup sugar
1 to 2 cups non-dairy whipped topping
With a 3-inch round scalloped cookie cutter, cut out 18 pastry rounds. Place on ungreased baking sheet and prick with a fork.
Bake the rounds in a 425 degree F oven for 15 minutes (or until lightly browned). Remove from baking sheet and cool.
Wash strawberries. Reserve 6 berries for garnish. Hull remaining berries and slice. Place in a mixing bowl and sprinkle with 1/3 cup sugar. Let berries stand for 20 minutes.
ABOUT AN HOUR BEFORE SERVING TIME:
Make strawberry towers by alternating pastry rounds and sweetened sliced strawberries to make 6 towers with 3 pastry rounds each, finishing with strawberries on top. Refrigerate for about 1 hour.
JUST BEFORE SERVING:
Top strawberry towers with whipped topping and garnish with reserved whole berries.
CREAMY PUDDING DIP
From: Kelly~WA, 03-20-00
Makes 4 cups of dip
2 cups milk
1 (3 3/4 oz.) package instant vanilla pudding
2 cups frozen non-dairy whipped topping, thawed
Fresh Strawberries
Combine milk and pudding according to package directions.
Fold in whipped topping. Chill thoroughly.
Serve with fresh strawberries.
STRAWBERRY TRIFLE
From: Donna-Gaylord, MI - 03-20-2000
FOR THE CUSTARD:
3 tbsp sugar
1 1/2 tbsp cornstarch
2 large eggs
2 1/2 cups milk
2 tsp vanilla extract
FOR THE TRIFLE:
1 (7-inch) prepared angel food cake (10 oz)
1/2 cup all fruit strawberry jam
1/4 cup white grape juice
1 tbsp. lemon juice
3 cups sliced strawberries
TO PREPARE THE CUSTARD:
In a medium saucepan, whisk together sugar, cornstarch, and eggs until smooth. Set aside.
In another saucepan, heat milk over medium-heat until warm. Gradually whisk milk into sugar mixture. Cook custard, stirring constantly, over medium low heat, until thick and just boiling about 10 minutes. Stir in vanilla. Let cool.
TO PREPARE THE TRIFLE:
Using a serrated knife, cut cake into three 1-inch horizontal layers. Spread layers with jam and reassemble. Cut cake into 1-inch slices and place in a large glass or ceramic dish. Sprinkle with grape and lemon juices.
In individual serving bowls, layer the cake, custard and strawberries in 2 layers. Cover loosely with plastic wrap and refrigerate for at least 2 hours.
BERRY PINEAPPLE PARFAITS
From: Shelby,IA
Makes 6 servings
3 cups whole fresh strawberries
3 to 4 tbsp sugar
12 scoops vanilla ice cream
1 (8 oz) can crushed pineapple
Whipped topping
Reserve 6 strawberries for garnish. Slice the remaining strawberries and toss with the sugar; let stand for 10 minutes.
Spoon half of the sliced berries into six parfait glasses. Top with half of the ice cream and half of the pineapple. Repeat layers. Top with whipped topping and reserved strawberries.
STRAWBERRY PASTRIES
From: Donna-Gaylord, MI
1 sheet frozen puff pastry (from a 17 and 1/2 ounce package)
1 (3.4 ounce) package instant French Vanilla pudding
1 cup low-fat milk
1 cup vanilla nonfat yogurt
2 pints fresh strawberries
Remove frozen pastry from package, do not unfold. Thaw at room temp for 20 minutes.
Preheat oven to 400 degrees F.
On a work surface, gently unfold pastry. Cut into 4 strips (2 1/4-inches wide). Cut each strip crosswise into 3 pieces.
Bake on ungreased baking sheet until puffed and golden, about 12 to 15 minutes. Place baking sheet on a wire rack to cool.
Prepare pudding, according to package directions, but use 1 cup of milk and 1 cup of vanilla yogurt in place of the liquid called for.
Using a serrated knife, halve pastries horizontally. Hull and slice strawberries.
Place the halves of pastries on serving plates. Spoon about 3 tablespoons of pudding onto bottom halves of pastries. Spoon berries over pudding. Cover with pastry tops. Sift powdered sugar over tops. Serve immediately.
STRAWBERRY SYRUP FOR PANCAKES OR WAFFLES
From: Shelby, IA
Makes about 1 1/2 cups
1 pint fresh strawberries, halved
3/4 cup sugar
2 Tbsp corn syrup
1 1/2 tsp lemon juice
1/2 tsp butter or margarine
Waffles or pancakes (for serving)
Place strawberries in a blender or food processor; cover and process until smooth.
Transfer strawberry puree to a saucepan; add sugar, corn syrup, lemon juice and butter. Bring to a boil; boil and stir for 1 minute. Skim off foam. Strain seeds if desired.
Serve warm over waffles or pancakes. Refrigerate leftovers; reheat before serving.
STRAWBERRY SOUP
From: Shelby, IA
Makes 2 servings
1 pint fresh strawberries, hulled
1/2 cup white wine or apple juice
1/2 cup sugar
2 Tbsp lemon juice
1 tsp grated lemon peel
In a blender, combine all ingredients. Cover and process until smooth.
Pour into 2 bowls; cover and refrigerate until thoroughly chilled, 1-2 hours.
FAST FRUIT SHAKES
From: Donna-Gaylord, MI
1 cup plain nonfat yogurt
1/2 cup skim milk
2 medium peaches or nectarines, sliced (about 2 cups)
1 cup fresh strawberries (or 1 cup frozen unsweetened, partially thawed)
1 banana, sliced
1 tbsp wheat germ
1 tsp vanilla or almond extract
1/4 tsp ground cinnamon or nutmeg
4 ice cubes plus more, as needed
In a blender, combine the yogurt, milk, peach or nectarine slices, strawberries, banana, wheat germ, vanilla, and cinnamon.
Add 4 ice cubes and blend until smooth and foamy, about 30 seconds. Add a few more ice cubes and blend until smooth.
Pour mixture into chilled glasses.
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