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WIld Mountain 12-8-13

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July 16, 2018

6/22/2018 2:46:00 PM
Take advantage of fresh berries

Of course it’s more strawberries again today. Why? These beautiful red, sweet berries add so much to so many varieties  of desserts, muffins, breads and salads. A light, nutritional dessert is great to serve after a meal or to have as an afternoon or evening  treat.  With a cup of coffee, iced tea or a glass of ice water, take advantage of fresh berries while they are in season. Some recipes call for a 10-oz. pkg. of sweetened frozen berries with juice or a 20 oz. bag of frozen unsweetened strawberries.

More strawberry recipes today.

This recipe uses less sugar, salt and fat with diabetic exchanges.


1 loaf (10-12 ounces) angel food cake, cubed
1- pkg. (1 oz) sugar-free instant vanilla pudding mix
1 c. cold skim milk
2 c. sugar-free low-fat vanilla ice cream, softened
1 pkg. (3 oz.) sugar-free strawberry flavored gelatin
3/4 c. plus 2 T. boiling water
1 c. very cold  water
1-20 oz. bag frozen, unsweetened strawberries, partially thawed and sliced

Place cake cubes in bottom of a 9x13-inch baking dish. In a mixing bowl, beat pudding mix and milk on low speed 1-1/2 minutes. (If your mixer on low is quite fast, and mine is, whip the pudding and milk with a wire whisk for same amount of time.) Add ice cream; beat on low one minute or use a wire whisk, mixing slowly. Pour over cake; chill until cold. In a medium bowl, Dissolve  gelatin in boiling water. Add cold water and strawberries; mixing until partially set. Spoon over pudding layer. Cover and chill overnight.  Makes 8 to 12 large servings  or 10 to 16 smaller servings.  Diabetic exchange for 1 serving each for 12 servings:  Approximately 75 calories, 150 mg sodium, O cholesterol, 19 gm. Carbs, 6 gm protein, trace fat.


This is a quick and easy dessert with yogurt in the ingredients. A light dessert to serve anytime. Pretty, too.

3 c. sliced fresh strawberries
1/2 c. strawberry-flavored yogurt
1 T. sugar
1/4 to 1/3 c. chopped pecans, walnuts or dry roasted peanuts, divided

Divide strawberries evenly into 4 sherbet or sauce dishes. Combine yogurt and sugar. With a spoon, drop about a tablespoon of yogurt over top of each serving. Sprinkle each with nuts.  Makes 4 servings.   Note: If yogurt isn’t your favorite topping, swirl a little strawberry jam or topping into the yogurt. Also, if you prefer to use plain yogurt, omit the sugar and swirl in sugar-free or regular strawberry jam.


This recipe uses frozen berries.

1 envelope unflavored gelatin
3/4 c. cold water
1/2 c. sugar
1 – 10 oz. pkg. frozen, sliced strawberries, thawed
1 – 8 oz. container frozen whipped topping, thawed
5 c. angel food cake cubes
Fresh strawberries, optional
Fresh mint leaves, optional

In a small saucepan, combine gelatin and cold water; let stand 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves.  Remove from heat; add sugar. Stir until dissolved. Turn into a medium bowl using a rubber scraper to remove all of gelatin mixture. Stir in undrained berries. Chill until partially thickened (like a white of an egg). Fold in whipped topping. DON’T beat it in!  Put cake cubes in a large mixing bowl; pour berry mixture over cake and mix gently. Pour into an ungreased 8x8-inch baking dish. Chill until firm. Garnish with fresh berries and mint if you wish.  Makes 9 servings.


A quick dessert with a bit of a different flavored topping.

4 c. fresh strawberries
1/2 c. powdered sugar
1 c. whipping cream (not whipped topping)
1/4 c. orange juice,  preferably fresh squeezed

Cut large berries in half or if really large (some are) cut them in quarters or you can slice them if you wish. Put in a medium bowl; sprinkle with sugar. Cover and refrigerate for 15-20 minutes. Just before serving, whip cream until stiff; gently stir in orange juice. Divide berries into sherbet  or sauce dishes. Top with flavored whipped cream.   Makes 4-6 servings.    


Oh gosh. I just came across a jam recipe that I haven’t made for years. Guess I just forgot about it.  It is a delicious spread and rhubarb is one of the ingredients. What can I say? Rhubarb is growing like crazy and it should be used, right!

2-1/2 c. fresh strawberries, crushed
1-1/2 c. finely diced fresh rhubarb
2-1/2 c. sugar
1 - 8 oz. can crushed pineapple, undrained
1 - 3 oz. pkg. strawberry flavored gelatin

In a large kettle, combine first 4 ingredients. Bring to a boil; lower heat and simmer for 20 minutes, stirring occasionally. Remove from heat; stir in gelatin until dissolved. Pour into 1/2 pt. jars or freezer containers, leaving 1/2 –inch headspace. Cool completely. Top with lids and screw caps or covers. Refrigerate or freeze.  Makes  5-1/2  cups. I use 5 half-pint jars and what’s leftover can be spread over pancakes or waffles, with a big dollop of whipped cream or Redi-Whip, for a fancy breakfast  cake or waffle It’s also a delicious topping for ice cream. You can always use a slice of toast but skip the whipped cream!    

Thought for the Day: I am only one; but still I am one. I cannot do everything, but still I can do something. I will not refuse to do the something I can do.  (I’m sure I’ve used this TFD before but it’s worth repeating.)

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