Most of us have memories of picking berries as a child and having the pleasure of tasting it in the patch. Some say it’s bad luck not to eat the first berry you pick of the season, but if you do make certain no chemicals were used by the grower.
Berry season is quickly coming to a close, so enjoy these recipes while you can and savor the flavor of nature’s most beautiful fruit.
3 cups sliced Strawberries
1/3 cup Sugar
1/2 cup nonfat sour cream
1/2 cup frozen reduced-calorie whipped topping, thawed
2 tablespoons sugar
1/8 teaspoon ground cinnamon
6 (7-inch) flour tortillas, cut into 8 wedges
Butter-flavored vegetable cooking spray
2 teaspoons cinnamon-sugar
2 tablespoons sliced almonds, toasted
2 teaspoons shaved semi-sweet chocolate
Combine strawberries, 1/3-cup sugar in a bowl; stir well. Cover and chill 30 minutes. Drain, reserving juice for another use. Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill.
Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar. Bake at 400 degrees for 7 minutes or until crisp. Cool on wire rack. To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture. Sprinkle with almonds and chocolate.
2 cups fresh strawberries
3 tablespoons sugar
2 cups milk
1/2 cup whipped cream
1 cup curd cheese
1 tablespoon powdered sugar
Mix strawberries and sugar in a bowl. Take the mixture and squeeze through a colander. Add the milk and blend until smooth.
Whip cream and carefully mix with the curd cheese. Use the grounded cilantro to flavor the cream cheese mixture. Add powdered sugar for sweetening (leave away if you don’t like your Strawberry Dream very sweet).
Now carefully mix the cream/cheese with the milk/strawberries.
Pour into 4 small glass bowls and decorate each bowl with a whole strawberry.
The Strawberry Dream dessert can be eaten right away, or you can store it in the fridge for a few hours.
Spinach Salad with Strawberries
Honey Mustard Dressing (see recipe below)
2 bunches fresh spinach leaves, washed, dried, and chilled
1 cup thickly-sliced fresh strawberries
1 tablespoon sliced almonds or sesame seeds, toasted
1 small red onion, thinly-sliced (optional)
Prepare Honey Mustard Dressing; set aside.
Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl.
Toss spinach with 1/4 cup of Honey Mustard Dressing for every 6 cups of spinach greens; toss gently. Add strawberries, sliced almonds or sesame seeds, and onion; toss again and serve.
Makes 6 to 8 servings.