Strawberrylicious Recipes

4th of July Cookie Pizza

Strawberry Breakfast Pizza

California Skinny Dips

Strawberry Licuado

Strawberry Cheesecake in a Glass

Strawberry Pinwheel Cake

Chocolate Dipped Strawberries

Strawberry Summer Salad

Strawberry and Stilton Salad

Summer Strawberry Orange Cups

Fourth of July Cookie Pizza

Prep Time: 15 minutes, Bake Time: 14 minutes
1 package (18 ounces) refrigerated sugar cookie dough
1/2 cup whipping cream
1 container (8 ounces) low fat vanilla yogurt
1 pint basket (12 ounces) California strawberries, stemmed and halved
1 cup blueberries

Directions
Heat oven to 350 degrees. Grease and flour bottom and side of 14-inch pizza pan. With floured hands, press cookie dough evenly onto bottom of pan. Bake in center of oven 14 to 16 minutes until golden brown. Run metal spatula or thin knife along edge of crust to loosen from pan; cool in pan on wire rack. In mixer bowl, beat cream to form soft peaks. Fold in yogurt to blend. If made ahead, cover and refrigerate. Just before serving, spread cream mixture evenly onto cooled crust. Arrange strawberries and blueberries decoratively over top; serve immediately cut into wedges. Makes 12 servings

Nutritional Information
260 calories; 13 g fat; 25 mg cholesterol; 200 mg sodium; 32 g carbohydrate; 1 g fiber; 3 g protein.

California Skinny Dips

Strawberry Cream Dip
1/2 cup reduced-fat sour cream
1/4 cup strawberries (no sugar added)
Fruit spread, or strawberry jam

Chocolate Fudge Dip
6 tablespoons non fat yogurt
6 tablespoons prepared chocolate fudge sauce
1 1/2 teaspoons frozen orange juice concentrate, thawed
Honey Almond Dip
2/3 cup non fat yogurt
3 tablespoons toasted, slivered almonds, finely chopped
2 1/2 tablespoons honey

Directions
For each serving, wash and pat dry with paper towels about 3/4 cup strawberries; set aside. For each dip, whisk ingredients until smooth in separate containers. To serve, make one or more of the dips. Serve in small bowls to accompany strawberries. Yield: 6 Servings

Strawberry Cheesecake in a Glass

1 pint basket California strawberries stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons sugar
1 cup light whipped topping
1 cup graham cracker crumbs

Directions
In bowl, toss strawberries with jelly; cover and set aside. In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8-to-10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours. Makes 4 servings.

Nutritional Information
365 calories; 14 g fat; 27 mg cholesterol; 478 mg sodium; 48 g carbohydrate; 3 g fiber; 9 g protein.

Chocolate-Dipped Strawberries

2 pint baskets California strawberries
1/2 cup each semi sweet, milk and white chocolate chips
Finely chopped toasted almonds or pistachios (optional)

Directions
Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels. In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1 1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs. Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts. Refrigerate until chocolate is set. Makes about 8 servings (3 strawberries per serving) For Double- and Triple- Dipped Strawberries: After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips. To Drizzle Strawberries with Chocolate: Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set. NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.

Nutritional Information
193 calories; 13 g fat; 0 mg cholesterol; 59 mg sodium; 22 g carbohydrate; 2 g fiber; 3 g protein.

Strawberry and Stilton Salad

2 cups sliced strawberries
2 tablespoons chopped fresh basil
2 tablespoons raspberry vinegar
1/2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon water
4 cups mixed salad greens
1 ounce crumbled Stilton cheese or feta cheese
French bread (optional)

Directions
Combine first 4 ingredients in a medium bowl; toss well to coat. Cover and refrigerate 1 hour. Strain mixture through a sieve into a jar, reserving liquid. Set aside strawberries. Add oil and water to jar. Cover tightly, and shake vigorously. Arrange 1 cup greens onto four individual salad plates. Top with 1/z cup berries, 2 teaspoons dressing and 1-tablespoon cheese. Serve with French bread, if desired.
Makes 4 servings

Strawberry Breakfast Pizza

1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)*
1 orange
2 packages (3 ounces each) cream cheese, softened
4 teaspoons honey, divided
1 pint basket fresh California strawberries, stemmed and halved
Mint sprigs, for garnish
*Available in supermarket refrigerator cases


Directions
Preheat oven to 400 degrees. Stack 2 biscuits; roll out to a circle about 6 inches in diameter, 1/8 inch thick. Place on an ungreased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make total of 5 circles. Bake until lightly browned, 6 to 8 minutes. Loosen biscuits and cool slightly. Meanwhile, finely grate peel from orange. In bowl beat cheese, peel and 2 teaspoons of the honey to blend thoroughly; set aside. Juice orange into another bowl. Add strawberries and the remaining 2 teaspoons of honey; toss. Increase oven temperature to 425 degrees. Spread biscuits with cheese mixture to within 1/2 inch of edges, dividing equally. Bake just until edges of cheese brown lightly. Top with drained strawberries. Garnish with mint sprigs. Serve immediately. Yield: 5 servings.

Strawberry Licuado

1 Cup cold whole milk (low fat or nonfat milk can be substituted)
1/2 Cup (4 or 5) ice cubes
1 1/2 Cups (about 8 ounces) stemmed fresh California strawberries
1 Tablespoon sugar (approximate)
2 Whole strawberries, for garnish
Strawberry-Banana Licuado/Strawberry Orange Licuado
Strawberry-Banana: substitute 1 cup strawberries and 1/2 cup (1 inch)
banana chunks for 1 1/2 cups strawberries.
Strawberry-Orange: add 3 tablespoons frozen orange juice concentrate when adding strawberries.

Directions
Measure milk and ice into blender; blend 15 seconds. Add strawberries and about 1 tablespoon sugar (depending on sweetness of strawberries); blend 15 seconds or until smooth and frothy. Pour into two chilled 12-ounce glasses. Garnish glasses with whole strawberries. Serve immediately with straws. Makes 2 servings (about 12 ounces each)

Nutritional Information
Per Serving: Calories 130, Calories from fat 40, Total Fat 4.5g/7%, Saturated Fat 2.5g/13%, Cholesterol 15mg/6%, Sodium 60mg/3%, Total Carbohydrate 20g/7%, Dietary Fiber 3g/10%, Sugars 17g, Protein 5g, Vitamin A 4%, Vitamin C 110%, Calcium 15%, Iron 2%

Strawberry Pinwheel Cake

Cake:
4 large egg yolks 2 large eggs
1/2 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 tablespoons warm water
2 teaspoons vegetable oil
1 teaspoon vanilla
Powdered sugar

Strawberry Filling:
l cup whipping cream
1 tablespoon sugar
3 tablespoons prepared lemon curd, at room temperature*
1 pint basket (about 3 1/4 cups) California strawberries, stemmed and coarsely chopped

Garnish:
Powdered sugar
1 pint basket (about 3 1/4 cups) California strawberries

Directions
To make Cake: Heat oven to 375 degrees. Line 15- x 10-inch jelly roll pan with aluminum foil; coat with vegetable cooking spray. In large mixer bowl beat yolks and eggs at high speed about 5 minutes until thick and lemon-colored. Continuing at high speed, gradually beat in granulated sugar until mixture is pale and thick. Gently fold in dry ingredients except powdered sugar to blend thoroughly. Fold in water, oil and vanilla. Spread batter evenly in prepared pan. Bake in center of oven about 10 minutes until springy to the touch. Meanwhile, coat a clean dish towel with powdered sugar. Invert hot cake onto towel close to one long edge. Gently peel off foil. Trim 1/2 inch off each short side of cake. Starting from long side, tightly roll cake and towel. Set on rack to cool completely. To make Strawberry Filling: In mixer bowl whip cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd to blend thoroughly. Mix in chopped strawberries. Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust with powdered sugar. Cut into 8 (about I 3/4-inch) equal slices. Place each slice on a serving plate. Garnish with whole and halved strawberries. Makes 8 servings * Lemon curd can be found in the jam and jelly or gourmet section of most supermarkets.

Strawberry Summer Salad

1 pint basket fresh California strawberries, stemmed and halved
1 teaspoon finely chopped fresh mint or 1/2 teaspoon dried mint
1/2 teaspoon honey
1/2 cup light sour cream
Lettuce leaves
2 cups fresh fruits in season (blueberries, sliced peaches, plums, kiwi fruit, oranges)

Directions
To make strawberry dressing, in container of electric blender purée, enough of the strawberries (about 1/2 cup) to make 1/4 cup purée; reserve remaining strawberries. In bowl stir purée, mint and honey into sour cream to blend. To assemble salad, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing. Yield: 4 servings.

Nutritional Information
123 calories; 2 g protein; 4 g fat; 21 g carbohydrate; 11 mg cholesterol.

Summer Strawberry Orange Cups

1 pint basket California strawberries
1 envelope unflavored gelatin
2 tablespoons cool water
2 tablespoons boiling water
1/2 cup frozen orange juice concentrate, thawed
1 1/2 cups skim or low fat (2%) milk
1 teaspoon vanilla extract
1 tablespoon sugar (optional)

Directions
Wash the strawberries and remove the stems. Cut one-half of them into thin slices and place them in the bottoms of six, 8-ounce custard cups, dividing equally. Soften the gelatin in the cool water for 5 minutes. Add the boiling water to the softened gelatin and stir until completely dissolved. Combine the orange juice concentrate, milk, vanilla and sugar and mix well. Stir in the dissolved gelatin and pour the mixture over the sliced strawberries in the custard cups. Place in the refrigerator for about 2 hours, or until completely gelled: Halve the remaining strawberries; divide equally among cups. Garnish with additional whole strawberries if desired. Makes 6 servings

Nutritional Information
80 calories; negligible g fat; negligible mg cholesterol; 34 g sodium.