Saturday, June 16, 2018

Leader Enterprise - June 13, 2018 - Sensational Strawberries



Since June is strawberry month, I couldn't resist sharing these luscious recipes including this awesome fruit. 

When purchasing strawberries, be sure to look for bright, plump berries with healthy-looking green caps. Ten medium-size strawberries have only 38 calories (one cup=about 50 calories) and deliver 118% of your daily vitamin C and 10% of fiber needs. How's that for a dose of 'good-for-you'??? This little berry is also loaded with disease-fighting antioxidants that have been shown to prevent skin, bladder and breast cancer in lab studies.

Simple ways to enjoy strawberries: 
  • Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
  • Sprinkle on a salad.
  • Stir fresh berries into Greek yogurt.
  • Combine frozen berries with bananas and low-fat milk to make a smoothie.
  • Whir some sweetened berries in the blender; gently fold into Cool Whip for a quick and tasty dessert called a "Fool". 
You may want to make this luscious salad a few times this summer. 

STRAWBERRY BANANA CHEESECAKE SALAD 

1 (8-ounce) package cream cheese, softened
1 sm. (4-serv. size) pkg. instant cheesecake pudding, dry
1-1/4 c. liquid vanilla coffee creamer**
2 lbs. strawberries, hulled and sliced
3 med. bananas, cut into circles
2 Tb. fresh lemon juice 

In a medium bowl, using an electric mixer, whip cream cheese until it becomes smooth.  Add dry pudding mix. Beat until well combined. With mixer running slowly add creamer, a little at a time, to the cream cheese mix; mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Whip until smooth. In a large bowl, combine sliced strawberries, banana slices and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit. Chill until ready to serve or serve immediately.(If you make ahead, drain any liquid formed and mix before serving). 
** Substitute for creamer: 1 cup heavy cream, 1/4 c. powdered sugar and 2 tsp. vanilla extract.

This just may become your summertime favorite!! 

STRAWBERRY PIZZA

1-1/2 c. all purpose flour
1 c. cold butter, cut into chunks
1/2 c. brown sugar
1/2 c. chopped pecans
1 - 8 oz. cream cheese, softened
3/4 c. powdered sugar
1 - 8 oz. tub Cool Whip, thawed
4 c. cleaned, sliced fresh strawberries
1 - 16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1" cookie sheet. Bake 12 - 15 minutes until browned. Cool. (Or substitute prepared sugar cookies for crust. Bake according to package directions). 

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up. In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. Enjoy every tasty bite!!!!


Enjoy this filling drink soon. Such a tasty way to begin, or end, your day.  SIP SIP HORRAH!

STRAWBERRY PEACH SMOOTHIE 

1 c. strawberries, cleaned (fresh or frozen)
1 large peach, cut in to wedges (fresh or frozen)
1 c. orange juice or (1%) milk (more or less, depending on the consistency you like)
1/2 c. favorite (Greek) yogurt (I used peach)
1 TB. honey or 1 sm. packet sugar or sweetener
1 Tb. flax or chia seeds
(If using fresh fruit, add 3-4 ice cubes)
Strawberries or peaches for garnish, optional

Place all of the ingredients in a blender; 'whir' on high until smooth. Garnish with additional strawberries or peaches if desired. Yield: 2 servings 

If you can't feed 100 people, then feed just one.~Mother Theresa

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