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It's strawberry picking time, if I'm not too late. When I picked at one of our local strawberry patches, the owner told me that the berries were two weeks behind the normal picking time so I hope these recipes make it in time for fresh berries. If they don't, you can buy them at the grocery store and they are really quite good.

Strawberries are as good for you as they are delicious. If you're counting calories, they are one of the lowest calorie fruits that we eat, with just 60 calories in one cup. They also provide 150 percent of the recommended daily allowance of Vitamin C, are a good source of fiber and provide some much-needed iron in our diet.

Just the thought of them makes me think of shortcake, topping ice cream, angel food or pound cake, strawberry pie, chocolate dipped, smoothies (which are very popular for a refreshing and healthy drink), and of course for strawberry jam and jelly. They all sound good don't they.

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So let's start with...

STRAWBERRY FRUIT DIP

1 c. sliced fresh strawberries

1/4 c. sour cream

1 t. sugar

1/4 t. vanilla

1/2 c. whipping cream

Assorted fresh fruits

In a blender, combine berries, sour cream, sugar and vanilla. Cover and process until smooth. In a medium mixing bowl beat cream until stiff peaks form. Fold into strawberry mixture. Cover and refrigerate one hour. Serve with fruit. Refrigerate any leftovers, but use within two to three days. Makes 1-1/2 c.

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BERRY LEMON PIE

1-6 oz. prepared graham cracker crumb crust

4 oz. cream cheese, softened

1 T. milk

1 T. sugar

2 t. fresh grated lemon peel

1 T. lemon juice

1-8 oz. tub whipped topping, thawed

1 pint strawberries, halved

2 c. cold milk

1 small packages vanilla or lemon instant pudding mix.

Beat cream cheese 1 T. milk and sugar in a medium bowl with a wire whisk until smooth. Stir in lemon peel and juice. Fold in 1-1/2 c. of the whipped topping. Spread evenly in bottom of crust. Lightly press strawberry halves into cream cheese layer, saving several for garnish if you wish.

Pour 2 c. milk into a large bowl. Add pudding mixes. Beat with wire whisk for one minute. Let stand 1-2 minutes or until thickened. Gently stir in 1 c. of the whipped topping. Spoon over berries. Refrigerate 4 hours or until set. Garnish with remaining topping and strawberries. Makes 8 Servings.

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TROPICAL BERRY SMOOTHIE

1 ripe banana, quartered

1-8 oz. can crushed pineapple, drained

1 c. milk

1/2 c. fresh or frozen strawberries (can also use raspberries)

Combine all ingredients in a blender or food processor. Cover; blend until thick and smooth. Serve immediately. Makes 2 servings.

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STRAWMALLOW DELITE SALAD

1-11 oz. can mandarin oranges

2 c. strawberry halves

1-1/2 c. sliced bananas

1-1/2 c. mini marshmallows

Drain oranges, saving 2 tablespoons of the liquid. In a bowl, combine oranges and liquid with remaining ingredients; mix lightly. Cover; chill up to 2 hours before serving. Makes 6 servings.

How many strawberries in a pint?

3 1/4 c. whole berries - smaller size

2 1/2 c. sliced

1 2/3 c. pureed

Thought for the day: Happiness is loving what you do and getting someone else to pay for it!

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