strawberry recipes

Strawberries, both fresh and frozen, are consumed in 94% of all U.S. households, with per capita consumption placed at 4.85 pounds by the U.S.D.A. While most people simply eat their strawberries straight, the three most popular ingredient uses are in shortcake, on ice cream, and in salads.

Choose plump strawberries with rich red color, bright green caps, and a natural shine. Strawberries do not ripen after being picked.

Store strawberries loosely covered with plastic wrap in the refrigerator. Do not rinse until ready to use, then rinse with caps still attached to avoid making the berries watery. For best flavor, allow strawberries to reach room temperature before serving.

Strawberries are an excellent source of vitamin C, with 8 medium berries supplying 140% of our daily needs. Eight berries also provide 4% of our daily dietary fiber, 20% daily folate, and are a source of calcium, iron, and potassium.

Spinach with Strawberries & Honey Dressing

Old-Fashioned Strawberry Tapioca (Non-dairy)

Easy Strawberry Trifle

Good-for-You Berry Cream Pie

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

2 Tbsp. balsamic vinegar

2 Tbsp. rice vinegar

1 Tbsp. plus 1 tsp. honey

2 tsp. Dijon mustard

Salt and freshly ground black pepper to taste

1 cup thickly sliced fresh strawberries

1 Tbsp. 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

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Old-Fashioned Strawberry Tapioca (Non-dairy)
Serves 6-8

1/3 cup quick-cooking tapioca

2 cups fruit juice or water

2 cups fresh strawberries, sliced

1/3 cup honey

1 Tbsp. lemon juice

Combine tapioca and fruit juice or water in a stainless steel or enameled 2-quart saucepan. Let stand for 5 minutes.

Bring to a boil, stirring often. Remove from heat and stir in fruit, honey, and lemon juice. Pour into a bowl and chill. Serve plain or decorated with dessert whip.
—Rodale’s Basic Natural Foods Cookbook

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Easy Strawberry Trifle
Serves 12

2 packages (3.9 oz) lemon or vanilla instant pudding mix

3-1/2 cups skim milk

2 quarts fresh strawberries

1/2 cup orange juice

1 12 oz. pound cake

Prepare pudding with the skim milk as directed on the package.

Slice pound cake into 1/2-inch slices.

Combine the berries with the orange juice.

Arrange half the cake slices on the bottom of a glass or other decorative 2-quart bowl.

Sprinkle half the berries over the cake. Pour half the orange juice over the berries. Spoon half of the prepared pudding over the berries.

Top with the remaining pound cake, the rest of the berries, and the orange juice. Smooth the remaining pudding over the top.

Cover the bowl and chill for at least 4 hours. May be served with whipping cream or dessert whip (optional).

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Good-for-You Berry Cream Pie
Serves 8

1 Tbs. cold water

1 1-1/4-oz. package unflavored gelatin (2 tsp.)

3 Tbs. boiling water

1 cup nonfat quark or low-fat cottage cheese

1 cup low-fat or non-fat strawberry yogurt*

1/4 cup sugar

2 cups strawberries

1 ready-to-use graham cracker pie crust

Put the cold water in a small bowl and sprinkle the gelatin over the surface to soften (about 60 seconds). Pour the boiling water into the bowl and stir until the gelatin dissolves completely. Cool.

If using cottage cheese instead of quark, process until smooth in a blender or food processor. Whisk together quark or processed cottage cheese with the yogurt and sugar. Add the gelatin and whisk. Gently fold in 1 cup of berries. Spread in pie crust.

Arrange the remaining berries on top. Cover and chill for at least 4 hours.

Note: Use this recipe with other berries in season, including raspberries, blackberries, or blueberries. Combine with yogurt of the same flavor, or combine flavors for variety.

*Yogurt must be gelatin-free or the filling will be rubbery. Check the label on your favorite low-fat or non-fat yogurt before purchasing for use in this recipe.

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