Strawberry!!!! ways of cooking strawberry... let's share...
Posted 04 August 2010 - 11:53 AM
A galette is a free-form tart. Store-bought refrigerated pie dough makes it easy to pull together any night. Turbinado is a large-grain sugar to decorate the crust, but you can also use regular granulated sugar. Galettes tend to ooze juicy filling, so bake this on a rimmed baking sheet (also called a jelly-roll pan).
1 pound strawberries, vertically sliced
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon almond extract
7-1/2 ounces (half a 15-ounce package) refrigerated pie dough
1 egg white
1 teaspoon turbinado sugar
1 tablespoon cold butter, cut into small pieces
1 tablespoon slivered almonds
1. Preheat oven to 350°F.
2. Combine first strawberries, sugar, cornstarch, lemon juice, vanilla and almond extracts, and salt; toss gently to combine.
3. Unroll pie dough onto a rimmed baking sheet lined with parchment paper. Arrange strawberry mixture on top of dough, leaving a 2-inch border.
4. Fold dough over filling (dough won’t cover the filling). Brush dough surface with egg white; sprinkle with turbinado sugar. Dot filling surface with butter; sprinkle with almonds.
5. Bake at 350°F for 45 minutes or until dough is golden-brown and filling is bubbly. Cool completely on a wire rack. Cut into wedges.
5 g saturated fat
216 mg sodium
Posted 06 August 2010 - 09:19 AM
this one is yummy:
The translation for tiramisu is "carry me up". After just one bite of this delightful strawberry version, you'll understand why many assume the unspoken words must surely be "to heaven".
2 (8-ounce) packages Neufchâtel cheese, softened
3/4 cup powdered sugar
1 (8-ounce) container frozen light nondairy whipped topping, defrosted
1 cup strong coffee, at room temperature
3 tablespoons coffee-flavored liqueur, (optional)
1 1/2 pints strawberries, stemmed and sliced (18-ounces total)
24 ladyfingers, split in half
2 teaspoons unsweetened cocoa powder
1. In large mixer bowl, beat Neufchâtel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend.
2. In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.
3. Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup), spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries.
4. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.
5. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.
Makes 12 servings.
Note: If desired, you can use regular cream cheese and substitute the nondairy whipped topping with 3 cups sweetened whipped cream.
Nutritional Information Per Serving: 250 calories; 13 g fat; 105 mg cholesterol; 200 mg sodium; 28 g carbohydrate; 1 g fiber; 7 g protein
Posted 06 August 2010 - 09:21 AM
Berry Cheesecake Trifle
2 (8-ounce) packages low fat cream cheese
1 cup powdered sugar
1 cup low fat sour cream
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (12-ounce) container frozen low-fat whipped topping, thawed
1 angel food cake, torn into bite sized pieces
1 1/2 quarts fresh strawberries, sliced
1 1/2 quarts fresh blueberries
3 tablespoons granulated sugar
1. In large bowl, cream together cream cheese and powdered sugar; add sour cream, vanilla, and almond extract. Set aside.
2. Fold whipped topping into cream cheese mixture. Add cake pieces and fold lightly, set aside.
3. Combine strawberries and sugar.
4. Layer in large glass bowl starting with strawberries, then cake pieces, then blueberries. Continue layering until finished, 3 or 4 layers is good (depends on your bowl). Finish with berries on top and garnish with additional whipped topping if you want. Cover and chill well. Garnish with additional strawberries and blueberries just before serving, if desired.
Makes 24 servings.
Note from Carol: "I prefer using low fat cream cheese, sour cream, and whipped topping instead of fat-free. I much prefer the taste, but if you like, fat free may be used. Or you may use half of each. I prefer to bake the angel food cake (instead of buying one) because it is much softer and lighter. I usually use a mix. This trifle may be made with all strawberries, all blueberries, and it is good with fresh peaches. A peaches and blueberry mixture is good too."