Strawberry Angel Cake
4 c sliced strawberries
3/4 c sugar; divided
2 tb evaporated skim milk
1 k 1/3 less-fat or soy cream cheese; softened
1 (10-inch) round angel food cake
3 tb triple sec (orange-flavored liqueur)
3 tb orange juice; divided
1 frozen reduced-calorie whipped top; thawed
2 tb sliced almonds; toasted
Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand
1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl;
beat at medium speed of a mixer until smooth.
Cut cake horizontally into 3 layers using a serrated knife; place bottom
layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur,
and spread half of cream cheese mixture over cake. Spoon one-third of
strawberries over cream cheese mixture using a slotted spoon. Repeat
layers, ending with cake and liqueur. Spread whipped topping over top and
sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on
top of cake before serving; sprinkle with almonds.
Strawberry ‘cream’ Tart
1 c all-purpose flour
1/8 ts salt
1/4 c margarine chilled and cut into small pieces
3 tb cold water
1 1/2 c silken tofu; pressed and drained
1/2 c sugar or other sweetener
1 ts vanilla extract
1 tb safflower oil
2 c sliced fresh strawberries
or other fresh berries
1/2 c fruit-sweetened strawberry preserve
Silken tofu replaces cream cheese in this delicious dairy-free tart. The
pie may be topped with small whole strawberries instead of sliced ones or
with other sliced or whole fresh berries.
Preheat oven to 375 degrees. In food processor, combine flour and salt and
pulse to mix. Add margarine and process until mixture resembles coarse
crumbs. With machine running, add water 1 tablespoon at a time and process
until dough forms a ball. Turn dough out onto lightly floured work
surface. Using a rolling pin, roll dough into a 10-inch circle. Line
9-inch tart pan with dough. Prick bottom of pastry several times with
fork. Bake until just lightly browned, 10 minutes. Remove to wire rack
and set aside.
Reduce oven temperature to 350 degrees. In food processor, combine tofu,
sugar and vanilla and process until well blended. Pour mixture into baked
crust. Bake until tofu mixture is set, about 30 minutes. Remove to wire
rack to cool. To serve, arrange strawberry slices on top of pie in a
circular pattern until entire surface is covered. Puree preserves in a
blender or food processor and brush over strawberries. Chill at least 1
hour before cutting into wedges and serving.
4 cups sliced fresh strawberries
1 tablespoon sugar
1/4 cup red currant jelly
2 tablespoons water
Combine strawberries and sugar; let stand 30 minutes. Combine jelly and water in a small saucepan; place over low heat. Cook, stirring until jelly melts. Remove from heat; stir in strawberry mixture. Spoon mixture into a bowl; cover and chill. Yield: 4 cups (serving size: 1/2 cup).
Spinach-Strawberry Salad With Goat-Cheese Bruschetta
1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds — toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach — (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds — toasted
1 log goat cheese — cut into 6 slices (3-ounce)
6 slices french bread — toasted
1. Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
2. Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta. Yield: 6 servings.
Old-Fashioned Strawberry Shortcakes
3 1/2 cups halved strawberries — divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter — cut into small pieces
1/2 cup low-fat buttermilk
6 tablespoons frozen reduced-calorie whipped topping — thawed
1 whole strawberries — (optional)
1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2-1/2 cups strawberry halves. Cover and chill.
2. Preheat oven to 425 degrees.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes. Cool on a wire rack.
5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired. Yield: 6 servings.
Fresh Strawberry Pie
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine — melted
2 tablespoons sugar
1 teaspoon grated orange rind
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping — thawed and divided
1. Preheat oven to 350 degrees.
2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.
3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).
Brandied Strawberry Jam
4 cups quartered strawberries
1/2 cup sugar
1/4 cup brandy — divided
1 teaspoon vanilla extract
1. Combine strawberries, sugar, and 3 tablespoons brandy in a heavy Dutch oven; bring to a boil. Reduce heat; simmer until reduced to 1-1/2 cups (about 45 minutes), stirring occasionally. Remove from heat; stir in 1 tablespoon brandy and vanilla . Spoon into a bowl; cool to room temperature. Cover and chill. Yield: 1-1/2 cups (serving size: 1 tablespoon).
Vegetarian Strawberry Shortcake
1/4 c tofu
3 tb sugar
1/2 c shortening
1 ts salt
1 tb baking powder
1/2 ts cream of tartar
2 c flour
1/2 c water
1 strawberries, as needed
1 sugar, optional
Preheat oven to 450F.
Cream together the tofu, sugar & shortening. Add the
remaining dry ingredients in order, mixing well after
each addition. Add the water, you may need to add
more to ensure that you have a fairly sticky dough.
Wet your hands & knead the dough until it is well
mixed. Transfer to an oiled 8 1/2″ round baking dish.
Bake in the preheated oven for 15 to 20 minutes. Let
cool for 5 minutes or so & turn out onto a wire rack.
Slice strawberries. If desired, toss with a couple of
tablespoonfuls of sugar. Spoon over the still warm
shortcake. Serve imemdiately.
Champagne Sorbet With WildStrawberries
2 1/2 c champagne
1 3/4 c granulated sugar
2 c Soda water
1/4 c lemon juice
1/4 c orange juice
3/4 c wild strawberries or fresh strawberries
Bring three-quarters of the champagne to a boil in a
saucepan. Remove from heat and let cool.
Combine the sugar and water in a pan and stir to
dissolve sugar. Bring mixture to a boil, and let cook
20 minutes, stirring frequently, until syrup forms a
thread when pulled between your thumb and forefinger.
Remove from heat immediately.
Stir champagne and fruit juices into the sugar syrup;
Freeze mixture in a plastic container until hard,
several hours or overnight.
In the bowl of an electric mixer, beat sorbet until
smooth. Return sorbet to freezer until firm.
Serve scoops of sorbet on chilled plates or in
glasses, garnished with wild strawberries or
1 1/2 bulgur wheat
1 t. salt
2 boiling water
1/4 extra virgin olive oil
1/4 freshly squeezed lemon juice
2 finely chopped fresh parsley
3/4 finely chopped fresh mint
4 chopped strawberries
1 toasted pecan pieces
In large bowl, combine bulgur and salt. Add boiling water, cover and
let sit for 30 minutes. Remove cover and fluff with fork. Stir in
lemon and oil.
Add parsley, mint and strawberries. Cover and refrigerate.
When ready to serve, add toasted pecans and toss to mix, or serve
with pecans sprinkled on top.
3 c Soy Milk
1 ripe banana
1 c fresh strawberries or blueberries
1/8 c maple syrup
Blend all ingredients until smooth. Pour into popsicle molds or ice cube trays and freeze.
20 oz frozen strawberries; thawed
1 3/4 oz fruit pectin; powdered, 1 pk
1 tb orange peel; grated
1/2 c orange juice
3 1/2 c sugar
Mix the strawberries, pectin, orange peel and orange juice in a
3-quart saucepan until the pectin is dissolved. Heat over high heat,
stirring constantly, to a rolling boil, about 2 minutes. Add the
sugar and bring back to a rolling boil, stirring constantly, then
remove from the heat. Skim off the foam and immediately pour into hot
sterilized jars or glasses or freezer containers. Cover tightly and
cool to room temperature. Refrigerate or freeze no longer than 3
Makes 4 half pints of spread.