Strawberry Recipes

Strawberries — per 1 cup serving
- Excellent source of vitamin C — One cup has 85 mg, more than an orange.

- Good source of folate (folic acid) and potassium.

- Packed with antioxidants, and are rich in ellagic acid, a phytochemical that helps deactivate carcinogens in food.

- A significant source of dietary fiber: about 4 grams per cup.

Strawberries and Honey Dressing

Strawberry Fool

Strawberry Tiramisu

Strawberry Breakfast Salsa

Warm Double Strawberry Sauce

Pretend Soup Recipe for Kids (of All Ages)

Strawberry Shortcake

Strawberries and Honey Dressing

Serves 4

6 oz. fresh spinach, cleaned, trimmed, and thoroughly diced (8-10 cups)

2 Tbs. balsamic vinegar

2 Tbs. rice vinegar

1 Tbs. plus 1 tsp. honey

2 tsp. Dijon mustard

Salt and freshly ground black pepper, to taste

1 cup thickly sliced fresh strawberries

1 Tbs. sesame seeds, toasted

1 small red onion, thinly sliced

Tear spinach into bite-sized pieces and place in a salad bowl. In a separate bowl, whisk together vinegars, honey, mustard, salt, and pepper. Add to the spinach and toss lightly. Add strawberries, sesame seeds, and onion. Toss lightly and serve.

—The Eating Well Cookbook

Strawberry Fool

Serves 4

A fool is an old-fashioned English dessert made by folding puréed fruit into whipped cream. This lighter version uses yogurt.

3 cups sliced strawberries

3 Tbs. granulated sugar

1/4 cup packed light brown sugar

16 oz. vanilla low-fat yogurt

Combine strawberries and granulated sugar in a large bowl. Cover and chill 2 hours. In a separate large bowl, combine brown sugar and yogurt, stirring well with a whisk. Cover and chill 2 hours. Gently swirl the strawberries into the yogurt mixture.

—Cooking Light

Strawberry Tiramisu

Serves 12

2 pkgs. (8 ounces each) Neufchatel cheese, softened

3/4 cup powdered sugar1 container (8 ounces) frozen light whipped topping, defrosted

1 cup strong coffee, at room temperature

3 Tbs. coffee-flavored liqueur (optional)

3-1/2 cups whole strawberries, stemmed and sliced

24 ladyfingers split in half

2 Tsp. unsweetened cocoa powder

In a large mixer bowl, beat Neufchatel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend. In a small bowl, combine coffee and liqueur, if using. Line an 8x8-inch glass baking dish with enough ladyfinger halves, rounded sides down, to cover bottom. Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture spreading evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.
—California Strawberry Commission

Strawberry Breakfast Salsa

Serves 4

Serve this over pancakes, waffles, French toast, hot cereal, or plain yogurt. It is also very good over ice cream.

1/3 cup apricot jam

1 Tbs. water

1 tsp. cinnamon

1 quart strawberries, stemmed and cut into 1/4 inch dice

In a medium bowl, whisk jam, water, and cinnamon; add strawberries. Toss gently to combine.

Warm Double Strawberry Sauce

Serves 4

1/2 cup sugar

1/2 cup water

3 Tbs. strawberry jam

2 Tbs. lemon juice

1 Tbs. cornstarch

1 pint strawberries, stemmed and halved

In a medium saucepan, combine sugar, water, and jam; stir over medium heat until sugar is dissolved and mixture comes just to a boil. Mix juice with cornstarch; stir into sugar mixture. Cook until slightly thickened. Mix in strawberries; heat through but do not cook.

Pretend Soup Recipe for Kids (of All Ages)
Serves 4

2 cups orange juice

1/2 cup plain yogurt

1 Tbs. honey

2 tsp. lemon juice

1 small banana, sliced

1 cup strawberries, sliced

Place the orange juice in a bowl. Add yogurt, honey, and lemon juice. Whisk "until it is all one color." Place a few banana slices and a few strawberry slices in individual bowls. Ladle the soup over the berries and bananas.
Note: you can add other kinds of fruit as well. Slices of kiwi are especially pretty.
—Pretend Soup by Molly Katzen and Ann Henderson

Strawberry Shortcake

Makes 16

1/2 cup sugar

1 tsp. cinnamon

1 cup unbleached flour

1 cup whole wheat flour

1 Tbs. baking powder

1/3 cup canola oil

2/3 cup skim milk

4 cups sliced strawberries, chopped and lightly sugared

1 cup lowfat vanilla yogurt

Preheat oven to 325¼F. In a small bowl, mix 1 tablespoon of the sugar with 1/2 teaspoon of the cinnamon to make a topping. Set aside.
In another bowl, combine remaining sugar, cinnamon, flours, and baking powder. In a measuring cup, combine oil and milk. Stir oil mixture into the flour mixture until it forms a ball. Drop by tablespoons onto a greased baking sheet and flatten dough slightly. Sprinkle with cinnamon sugar topping. Bake 10 to 12 minutes.

To serve, place warm shortcakes on a plate. Spoon berries over each shortcake, and top with a dollop of vanilla yogurt.

—Innkeeper’s Best Low-fat Breakfasts, by Laura Zahn