Welcome to the second (August 2004) edition of Susie's Strawberry Jammin' E-zine.
It's August and temperatures and humidity are rising. I don't know about you, but the kitchen is the last place I want to be.
However, reality bites and we have to eat, so I'm presenting you my favortie choices for "the coolest strawberry recipes".
They'll keep you cool by NOT heating up your kitchen, and they'll earn you the title of "coolest cook" because your family and friends will be amazed at your talents. Remember, my emphsis is on EASY strawberry recipes.
So turn OFF the oven, and get ready to keep COOL. Your place is not in the kitchen this month...
See you at the beach (or pool).....ENJOY!
Summer Berry Cooler
1 cup fresh strawberries
1/2 cup fresh raspberries
1/4 cup fresh blueberries
3/4 cup frozen apple juice concentrate
1 2/3 cups chilled carbonated water
In blender container, combine berries and apple juice concentrate. Cover and blend until smooth.
Pour into pitcher and slowly stir in carbonated water. Pour over ice cubes in tall, chilled glasses.
Serve immediately. Make 4 servings.
Hint: For a festive touch, fill 2 ice cube trays with fresh berries. Add water, freeze until firm.
Berry Good Fruit Dip
1 cup strawberries
3/4 cup fat-free vanilla yogurt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 of an 8-ounce container of frozen light whipped dessert topping, thawed
Apple wedges, pear wedges, whole strawberries, or other fruit of your choice.
Place one cup of strawberries in a blender container or food processor bowl. Cover and blend or process until smooth.
In a medium bowl, stir together the pureed strawberries, yogurt, cinnamon and ginger. Fold in the dessert topping. Cover and chill for up to 24 hours.
To serve, transfer the yogurt mixture to a serving dish. Serve with fresh fruit dippers. Makes 12 servings.
This strawberry sorbet recipe provides you with a low-calorie treat that is refreshing and delicious!
2 baskets fresh strawberries
1 lb. package frozen, unsweetened strawberries
1 ripe banana
1 tablespoon sugar, or sugar substitute
1 tablespoon Grand Marnier (optional)
Puree the berries, banana, sugar and liqueur in a blender or processor until the sorbet is smooth. Freeze for a few hours. Thaw for about an hour before serving. Serve in pretty crystal dishes or grapefruit, orange or melon shells. Serves 6.
You can substitute raspberries, peaches or a very ripe pineapple.
That about sums it up for this edition of Susie's Strawberry Jammin' e-zine. Thanks for subscribing and I'll "see" you next month with a special back-to-school issue!
P.S. ( Don't forget to check out the new cake recipes I've added to the site.)