Strawberry Recipes

Strawberry Mousse

Delicious and easy to make; simply mix and chill

INGREDIENTS:
1 package (10 ounces) frozen strawberries, partially thawed
2 cups sour cream
1 cup granulated sugar

PREPARATION:
In a bowl combine all ingredients; stir to blend well. Place in a 9-inch pie plate or 1-quart mold. Partially freeze then remove from freezer and beat for about 1 minute, until smooth. Return to freezer until serving time.
Cut into squares for serving or spoon into dessert glasses. Add a dollop of whipped cream and more fresh or frozen berries, if desired.
Strawberry mousse serves about 6


Strawberry Dessert Sauce

INGREDIENTS:
2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice

PREPARATION:
Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved.
Allow the syrup to cool completely. Hasten cooling by setting pan in a shallow bowl of ice water.
Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup. Puree until smooth.
Press through fine sieve to remove some of the strawberry seeds, if desired.
Coarsely chop remaining strawberries and add to strawberry puree. Serve.
Can be stored refrigerated, in tightly covered containers for up to 4 days.

Spoon over yogurt with fresh strawberries, ice cream, pound cake or your favorite dessert.


Strawberry Parfait

INGREDIENTS:
4 C. sliced strawberries, divided
1/4 C. granulated sugar
1 C. fat-free ricotta cheese
1/2 C. reduced-fat cream cheese, softened
1/4 C. powdered sugar
1 T. water
1 t. vanilla extract
1 C. amaretti (almond cookie) crumbs
1/2 C. frozen reduced-fat whipped topping, thawed
2 T. slivered almonds, toasted

PREPARATION:
Place 2 cups strawberries and the granulated sugar in a blender and process until smooth. Set aside.
Combine ricotta, cream cheese, powdered sugar, water and vanilla in a medium bowl, stirring well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait (or tall, clear) glasses. Top each portion with 2 tablespoons puree, 1/4 cup strawberry slices and 3 tablespoons ricotta mixture.
Repeat layers. Drizzle the remaining strawberry puree over each serving and top with 2 tablespoons whipped topping and the toasted almonds.


Strawberry Dessert Crepes

INGREDIENTS:
2 pints fresh strawberries, cleaned, hulled and sliced
1/2 cup brown sugar
1 cup milk
1 cup flour
1/8 tsp salt
3 eggs
2 Tbsp butter, melted
1 cup whipping cream
2 Tbsp powdered sugar

PREPARATION:
Combine strawberries and sugar; toss lightly until well mixed, then set aside.
Add milk to flour and salt; beat until smooth. Add eggs and beat well. Stir in melted butter. Refrigerate for one hour.
Coat a 10-inch skillet with vegetable cooking spray and place over medium heat until hot, but not smoking. Pour 1/4 cup batter into skillet and quickly tilt pan to spread the batter in a thin, even film. Cook about one minute, then lift the edge to check to see if its done all the way through. Shake loose and flip; cook on the other side for about 30 seconds. Place on a towel to cool. Repeat with remaining batter.

Whip cream until stiff peaks form. Spoon about 1/4 cup strawberry mixture into center of each crepe and top with whipped cream. Roll up, leaving the ends open. Place crepes seam-side down in a serving dish; dust with powdered sugar.
Serves about 8


Strawberry Fudge Balls

INGREDIENTS:
1 8 oz. package cream cheese, softened
1 6 oz. package semisweet chocolate morsels, melted
3/4 C. vanilla wafer crumbs
1/4 C. strawberry preserves
1/2 C. almonds, toasted and finely chopped

PREPARATION:
Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill 1 hour. Shape into 1-inch balls;
roll in chopped almonds then chill.
Makes about 4 dozen


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