Strawberries are still lighting up the store shelves and farmers' markets, so what better time is there to delve into fun ways to prepare and serve them?
Here are 5 fantastic ways to make strawberries a part of any healthful eating pattern. Feel free to use them in your next display, email blast, or cooking demonstration!
Strawberry Yogurt "Cake"
Serves 8 | Serving Size: 1/8th of a cake
- 4 cups of sliced fresh strawberries
- 1 cup fresh raspberries
- 1 teaspoon sugar
- 1 cup nonfat plain Greek yogurt
- Shaved chocolate (use a potato peeler)
- Julienned fresh mint
- Place the berries in a large mixing bowl and lightly mash them with a ladle or wooden spoon.
- Place the yogurt in a different large bowl. Top the yogurt with the mashed berries, then press down very well to compact the berries.
- Invert the bowl onto a plate.
- Garnish the "cake" with shaved chocolate and mint and serve cold.
Serves 6 | Serving Size: 3-4 strawberries per serving
- 1 pound fresh large strawberries
- 1 cup light cream cheese
- 2 tablespoons each:
- Chopped dried pineapple
- Dried cranberries
- Chopped chocolate chips
- Wash strawberries under cold, running water to remove any excess dirt. Pat them very dry with paper towels.
- Place cream cheese in small glass bowl, cover and microwave until soft and warm, about 30 seconds. Stir well.
- Place chopped items into small bowls.
- Dip each strawberry in cream cheese, then into one of the chopped mixtures.
- As you finish, place each strawberry on a plate, then refrigerate them until the cream cheese is firm.
- Serve chilled.
Serves 12 | Serving Size: 1/2 cup
- 4 cups strawberries, rinsed, stems removed
- 1 cup water
- 1 cup sugar
- 2 tsp pectin
- Mash strawberries in large mixing bowl.
- Bring water, sugar, and pectin to a boil, whisking frequently.
- Strain pectin mixture over the berries and mix well.
- Refrigerate covered, for 1-2 weeks.
- Serve atop fresh fruit, yogurt, or cereal
Serves 12 | Serving Size: 1 cup
- 2 cups flour
- 4 tsp baking powder
- Sprinkle of sugar, divided
- Dash of salt
- 1/2 stick unsalted butter
- 3/4 to 1 cup milk
- 2 pounds of strawberries
- 1 pint of cream
- 1 tsp vanilla extract
- Mix the flour, baking powder, sugar, salt, and butter together by hand in a large bowl, rubbing together until you have pea-sized pieces.
- Add the milk and mix until you have a wet, sticky dough. Do not overmix.
- Place the shortcake batter into a greased glass 9-inch pie pan. Sprinkle the top with more sugar.
- Bake at 350 until the shortbread springs back to the touch, about 25 minutes.
- Allow to cool. Store at room temperature, up to 12 hours.
- Meanwhile, rinse the strawberries in a colander. Remove the green tops and quarter them. Cover and chill until ready to serve.
- Finally, place the heavy whipping cream with a little sugar and vanilla in a whipping siphon and charge with nitrous oxide. You can also whip it with a little sugar and vanilla by hand to soft peaks - do that right before you serve your dessert.
- Cut the shortbread into 12 slices. Serve family-style with whipped cream and fresh berries.
Serves 4 | Serving Size: 1 tortilla
- 4 corn tortillas
- 1/2 cup cinnamon sugar
- Vegetable oil cooking spray
- 2 cups strawberries, washed, hulled, and sliced
- 2 cups sorbet (chocolate, berry, mango, etc)
- 1 cup peach baby food (2 jars)
- Preheat oven or toaster oven to 350°F.
- Lightly spray the corn tortillas with vegetable cooking oil spray on both sides. Dip each one into cinnamon sugar.
- Place corn tortillas on a baking sheet and bake until crisp, about 8-10 minutes on each side.
- Put each tortilla on a separate dinner plate. Top each one with 1/2 cup strawberries. Shave sorbet using a tablespoon and place 1/2 cup sorbet on each plate, putting it on top of the strawberries.
- Mix the baby food in a small bowl until it reaches a sauce-like consistency, then drizzle it over the top of each tortilla. Serve.
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