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It’s about strawberry recipes today. I know what you’re probably thinking: “She did strawberry recipes last week!” This is true, however, I have so many good berry recipes that I wanted to share with you I decided to go for it again today. I hope you’re OK with that. “That’s the berries” if you don’t like them. And so, more strawberry recipes today.

If you have a diabetes issue, this is a good dessert you might like to try.

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STRAWBERRY 
GELATIN PIE
1 reduce fat, eight inch graham cracker crust
2 pints fresh strawberries, leaving hulls on four
2 T. cornstarch
1-1/2 c. cold water
1-3 oz. pkg. sugar free strawberry gelatin
3 T. sugar
1-1/2 c. reduced fat whipped topping

Set aside four whole berries with hulls, for garnish. Slice remaining berries and set aside. In a saucepan, combine corn starch and water until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Remove from heat; stir in gelatin and sugar until dissolved. Stir in sliced berries. Pour into the crust. Cover and refrigerate two hours or until firm.
Cut the four berries in half, garnish each serving with one big dollop of whipped topping. I would use real whipped cream with no sugar added.

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SUMMER FRUIT MIX
1 pt. strawberries, halved
1/2 each, small cantaloupe and honeydew melon, seeded
3/4 c. Berry Honey dressing (recipe follows)

Prepare dressing. Cover and refrigerate while preparing salad. Peel melons; cut in thin wedge. Cut wedges in two inch pieces. To serve, place a ruffely leaf lettuce cup on salad plates. Arrange melon wedges and strawberries on top of lettuce. Drizzle two tablespoons dressing over fruit. Makes six side-dish servings.

BERRY HONEY DRESSING
In a food processor or blender, process 1-3/4 cups strawberries, quartered; 3 T. honey, 2 T. lemon juice, 1 T. olive oil or canola oil; and 1 t. grated lemon rind until smooth. Cover and refrigerate. Will keep for 1-2 weeks. Makes about 1-3/4 cups or 14 two tablespoon servings.

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STRAWBERRIES ROMANOFF
1 qt. fresh strawberries, hulls removed
1/2 c. powdered sugar
1 c. whipping cream
1/4 c. orange juice

In a bowl, sprinkle berries with powdered sugar. Cover and refrigerate for 15-20 minutes. Just before serving, whip cream until stiff. Gently stir in orange juices. Fold in berries or serve individually in bowls or sherbert cups, topped with the flavored cream. Makes four to six servings. Note: You can whip the cream a couple hours ahead of time. At serving time, fold in the OJ.

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Here comes that rhubarb, sneaking into this recipe. It serves a number of people. Put the coffee pot on and invite friends over to taste this scrumptious treat.

STRAWBERRY-RHUBARB COFFEE CAKE
Filling:
4-1/2 c. rhubarb, sliced 1/2 inch
24 ounces frozen, sliced strawberries, thawed
3 T. lemon juice
1-1/2 c. sugar
1/2 c. corn starch

Cake:
3 c. flour
1 c. sugar
1 t. each, baking powder and salt
1 c. butter, slightly softened
1 c. buttermilk
2 eggs, slightly beaten
1 t. vanilla

Topping:
3/4 c. sugar
1/2 c. flour
1/4 c. butter, softened

To make filling, combine fruits in saucepan and cook, covered, over medium heat for five minutes, stirring occasionally. Add lemon juice, sugar and corn starch. Cook, stirring, for five minutes or until thickened. Cool.

To make cake, combine first four ingredients in a large bowl; cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to flour mixture. Spread one half of batter in greased 9x13 inch baking pan. Spoon fruit mixture over batter. Spoon remaining batter in small mounds on top of filling. Mix topping ingredients until crumbly; sprinkle over all. Bake at 375 degrees for 45 minutes. Serve slightly warm. Makes 12-16 servings. I know this recipe is time consuming, however, parts of it can be frozen to use at another time... with coffee.

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This is a delicious dressing to serve with most fresh fruits... especially melons.

STRAWBERRY VINAIGRETTE
1 c. fresh strawberries
1/4 c. red wine vinegar
1 t. sugar
1 c. olive or canola oil

Blend all ingredients in blender until smooth. Makes two cups.

Note: You may add a teaspoon of poppy seeds if you wish.

Thought for the Day: I thank God, my friend, for the blessing you are, for the joy of your laughter, the comfort of your prayers, the warmth of your smile.

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