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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.

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STRAWBERRY DESSERT
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.

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

CREAMY CRUNCHY STRAWBERRIES
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.

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This recipe uses frozen berries.

STRAWBERRY ANGEL DESSERT
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.

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

“QUICK AS A 
WHISTLE”
STRAWBERRY DESSERT
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.    

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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!

STRAWBERRY RHUBARB
REFRIGERATOR JAM
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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