Berry Fruits

[Zana]

Strawberry Mousse

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Strawberry Mousse
Categories: Desserts
Yield: 8 servings

1 qt Strawberries, washed, hulled
3/4 c Suagr
1/2 c White Wine
1/2 c Cold water
1/2 c Boiling water
2 c Heavy cream, whipped
2 x Envelopes unflavored Gelatin

Reserve several berries for garnish. Press remaining berries through a fine
sieve [I used a blender]. Add sugar and wine; stir well; chill.

Soften gelatin in cold water. Add boiling water; stir to dissolve; cool.
Combine gelatin and strawberry mixture; beat until fluffy and slightly
thickened. Fold in whipped cream. Pour into non-stick 2 qt mold (or very
lightly oil one.)

Chill at least 3 hours. Yield 8 servings.

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[Zana]

Strawberry Nut Drops

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Strawberry Nut Drops
Categories: Desserts, Low-fat
Yield: 40 servings

1 c Sugar
1/2 c Butter or margarine
1 t Almond extract
1 x Egg
2 c All purpose Flour
1 t Baking Powder
1/2 t Baking Soda
1 c Sweet Strawberries, mashed *
1/2 c Chopped Walnuts
3/4 c Confectioner's Sugar

* or 10 oz pkg sweetened strawberries, mashed

Remove 2 T of the crushed strawberries with juice and set aside.

Cream sugar, butter, and almond extract until creamy. Beat in egg.

Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts.

Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2 inches apart.

Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies.

Makes 40-45.

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[Zana]

Strawberry Shortcakes

1 quart strawberries, hulled and sliced
½ cup sugar
2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
½ cup butter
¾ cup milk
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Preheat oven to 450 degrees F. Sprinkle sliced strawberries with ½ cup sugar; set aside.

Sift together flour, baking powder, 1 tablespoon sugar and salt in a large bowl. Cut in butter until mixture resembles rice.
Add milk and stir until blended.
Knead dough briefly on a lightly floured surface and roll out dough until ½-inch thick.
Cut into shortcakes with a floured 3-inch to 3 1/2-inch biscuit cutter.
Place on ungreased cookie sheet.
Bake 15 to 18 minutes, or until golden brown.

Beat together chilled whipping cream, 2 tablespoons sugar and vanilla in a small bowl until stiff peaks form.
Split each shortcake crosswise, mound with Michigan strawberries, top with other half of shortcake, mound with more berries and top with a dollop of whipped cream.

[Zana]

Strawberry Trifle Recipe


Prep: 20 min. + chilling
Yield: 8-10 Servings

Ingredients
1 cup cold milk
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

Directions
In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened.
Fold in whipped cream.

Place half of the cake cubes in a 3-qt. glass bowl.
Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture.
Repeat layers once.
Top with remaining berries.
Refrigerate for 2 hours before serving.

Yield: 8-10 servings.

[Zana]

STRAWBERRY WHIP

1/2 C. diet strawberry carbonated soda
2 envelopes unflavored gelatin
2 C. fresh strawberries, washed and hulled
1 1/4 C. crushed ice
Strawberry flavored extract to taste
Sugar substitute to taste

Heat strawberry soda in saucepan.
Pour hot diet soda, dry gelatin and 1 cup of strawberries into blender; cover and blend 30 seconds.
Add crushed ice; blend 20 seconds longer.
Add remaining strawberries; blend about 3 seconds.
Add strawberry flavored extract and sugar substitute as desired.

Pour into chilled serving bowl.
Chill 1 hour or until partially set.

Spoon into 8 serving dishes.

Yields 8 servings
Each serving equals 1/2 cup free food

[Zana]

Strawberry-Rhubarb Sauce

2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
2 cups chopped, 1/4 inch pieces rhubarb,
fresh or frozen juice and zest from 1 orange, about 1/4 cup orange juice and 1 tablespoon orange zest

In a medium bowl, toss sliced strawberries with sugar; set aside.
In a medium pot, combine rhubarb and orange juice and, over low heat, bring to a simmer.
Cook rhubarb until barely soft, about 5 minutes, do not overcook or the color turns gray. (Or cook in a microwave.)
Set aside to cool slightly.
Add cooled rhubarb to strawberries and toss with orange zest.
Serve over cake or ice cream.

Yields about 2 cups.