Time for Fresh Strawberries
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Finally strawberries have begun to truly herald the arrival of spring. A sweet red strawberry just can’t be beat. The juicy red berries hold the title of the most popular berry in the world. They are also quite versatile; you can enjoy them straight out of the patch, or in strawberry shortcake, strawberry pie, strawberry jam, and so much more. With high levels of heart-protecting nutrients and 3 grams of fiber per serving, your body will enjoy these strawberry recipes as much as your taste buds do!
From savory to strawberry sweets, give these recipes a try to enjoy this irresistible fruit this spring.
Easy Strawberry Shortcakes
- 1 tsp. calorie-free sweetener
- 1 Tbsp. cornstarch
- 1 cup orange juice, sugar free
- ¼ tsp. vanilla or almond extract
- 1½ cup fresh strawberries
- 6 sponge cake desert shells (5 ounce package)
- Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.
- Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.
- To serve, spoon sauce over dessert shells.
- This yummy sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.
Yields 6 servings. Each serving contains Calories 113, Fat 0.9 g, Protein 2 g, Carbohydrate 24.3 g, Fiber 0.2 g, Cholesterol 33 mg, Sodium 169 mg.
Chocolate Covered Strawberry Milkshake
- 9 ounces Cashew or Almond milk, frozen into 1 ounce cubes
- 4–5 strawberries; fresh or frozen
- ¼ cup unsweetened cocoa powder
- ¼ cup agave nectar or honey
- Pinch of salt (optional)
- 1–2 cups Cashew or Almond milk
- In a food processor or powerful blender, add the first four ingredients and 1 cup of the unfrozen milk. Process until smooth and add more milk until it is to your desired consistency. Serve with fresh strawberries. Enjoy!
Yields 3 servings. Each serving contains Calories 135, Fat 3 g, Protein 2.6 g, Carbohydrate 30 g, Sodium 168 mg.
Strawberry Smoothie Bowl
- ⅓ cup unsweetened blueberry or pomegranate juice
- ⅓ cup plain Greek yogurt
- ¾ cup fresh blueberries, divided
- ½ ripe peeled avocado
- 1 cup ice cubes
- ½ cup sliced fresh strawberries
- 1 tablespoon sliced almonds, toasted
- Place juice, yogurt, half of blueberries, and avocado in a blender; process until well combined, about 15 seconds. Add ice; process until smooth, about 30 seconds.
- Pour smoothie mixture into a bowl; top with remaining half of blueberries, strawberries, and almonds.
Yields 1 serving. Each contains Calories 328, Fat 16 g, Protein 11 g, Carbohydrate 41 g, Fiber 10 g, Sodium 40 mg.
- 2 cups hulled and sliced fresh strawberries
- 1 cup orange juice
- 1 cup vanilla yogurt
- ½ teaspoon vanilla extract
- Whipped topping, as needed
- Fresh mint sprigs, optional
- In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
Strawberry Shortcake Smoothie
- 2 cups fresh strawberries, capped
- 1 cup crumbled pound cake
- 1 ½ cups milk
- 1 ½ cups ice
- Sugar or Sugar substitute to taste
- Whipped Cream
- Blend top 5 ingredients until smooth. Top with whipped cream and more strawberries.
Strawberry Banana Split Salad
(This recipe is one of mine I adapted, it is not low fat, but is always very well-liked when I share)
- 1 (14 ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 (21-ounce) can cherry pie filling
- 3 medium bananas, sliced
- 1 (8-ounce) can crushed pineapple, drained
- ½ cup chopped nuts
- 1 cup sliced strawberries
- Garnish: chopped pecans, shredded coconut, sliced strawberry
- In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients, and chill until ready to serve. Garnish with pecans, and strawberries, if desired.
Strawberry Pretzel Crostini
This is a great appetizer.
- 2 cups finely chopped strawberries
- ¼ cup chopped fresh basil
- 2 tablespoons dark brown sugar
- 4 teaspoons minced shallot
- Pinch of pepper
- 1 (3-oz.) package cream cheese, softened
- 36 pretzel crackers
- Stir together strawberries, basil, brown sugar, shallot, and pepper. Spread softened cream cheese onto pretzel crackers. Top with strawberry mixture.
Strawberry Quinoa Power Salad
- 3 cups water
- 1 ½ cups quinoa
- ¾ tsp. salt, divided
- ⅓ cup lemon juice
- ⅓ cup extra virgin olive oil
- 2 teaspoons pure maple syrup
- ½ teaspoon ground pepper
- 2 cups diced strawberries
- ½ cup chopped fresh basil
- ½ cup crumbled feta cheese
- Combine water, quinoa, and ¼ teaspoon salt in a large saucepan. Bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Let cool for 15 minutes.
- Meanwhile, whisk lemon juice, oil, maple syrup, pepper, and the remaining ½ teaspoon salt in a large bowl.
- Add the cooked quinoa, strawberries, basil and feta to the dressing; stir to combine.
Serves 8. Each serving contains Calories 247, Fat 13 g, Protein 6 g, Carbohydrate 26 g, Fiber 3 g, Sodium 309 mg.