4 ounces 1/3-less-fat cream cheese (about 1/2 cup)
4 teaspoons brown sugar
1/4 teaspoon ground cinnamon
3/4 cup sliced strawberries
8 frozen multigrain waffles (such as Kashi), toasted
1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. Gently fold in strawberries. Spread about 3 tablespoons cream cheese mixture over each of 4 waffles; top sandwiches with remaining 4 waffles.
Yield: Serves 4 (serving size: 1 sandwich)
Total: 20 Minutes
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup cold butter
2 (8-oz.) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
Garnishes: sweetened whipped cream, fresh strawberry slices
1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 20 to 22 minutes or until lightly browned.
3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.
Refrigerate leftovers. Store them in an airtight container up to 2 days.
2 tablespoons slivered almonds, toasted
2 tablespoons granulated sugar
3 (14 x 9inch) sheets frozen phyllo dough, thawed
2 tablespoons butter, melted
1 1/2 teaspoons canola oil
2 tablespoons turbinado sugar
1 cup part-skim ricotta cheese (such as Calabro)
1 1/2 tablespoons honey
2 cups chopped strawberries
1 tablespoon granulated sugar
1 1/2 teaspoons Grand Marnier (orange-flavored liqueur)
Preheat oven to 350°.
Place almonds in a mini chopper; process until finely ground. Add granulated sugar; pulse to combine.
Line a baking sheet with parchment paper. Place 1 phyllo sheet on pan (cover remaining phyllo to prevent drying). Combine butter and oil; brush lightly over phyllo. Sprinkle phyllo sheet with about 1 1/2 tablespoons almond mixture. Top with another phyllo sheet; brush lightly with butter mixture, and sprinkle with remaining almond mixture. Top with 1 phyllo sheet; brush lightly with butter mixture, and sprinkle with turbinado sugar. Using a sharp knife or pizza cutter, cut phyllo into 15 (3 x 2 3/4-inch) pieces. Separate phyllo pieces on baking sheet. Cover the phyllo with another sheet of parchment paper. Top with another baking sheet. Bake at 350° for 10 minutes or until golden brown. Carefully remove top baking sheet and parchment paper. Cool phyllo on a wire rack.
Combine ricotta and honey. Combine berries, 1 tablespoon granulated sugar, and liqueur; let stand for 10 minutes. Place 1 phyllo piece on each of 5 dessert plates; top each with 1 1/2 tablespoons ricotta mixture and about 2 tablespoons strawberry mixture. Repeat layers once; top each with 1 phyllo piece.
1 lb spinach (I pinch off the larger stems)
1 pint strawberry, sliced set a few aside (egg slicer works wonders)
1/2 cup pecans, toasted
1/3 cup roland raspberry red wine vinegar
1/2 cup sugar or 1/2 cup sugar substitute
1 teaspoon dry mustard
3/4 cup vegetable oil
2 teaspoons poppy seeds
Toast pecans over low heat, set aside to cool.
Combine dressing ingredients and shake well.
Toss and garnish with a few sliced strawberries.
1 pie crust, pre-baked
1 pint ripe strawberry
1 (3 ounce) package strawberry Jell-O gelatin dessert
2 tablespoons cornstarch
1 cup hot water
1 cup cold water
1/2 cup sugar
Pre-bake pie crust.
Slice the strawberries into the pie crust.
In a medium saucepan mix the package of jello with the cornstarch.
Add the water and the sugar.
Cook over medium heat until boiling.
Pour the boiling mixture over the strawberries.
Place the pie in the refrigerator.
Chill for 3-4 hours until the jello glaze sets.
Serve with big dollops of whipped cream over the pie.
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
1 teaspoon vanilla (optional)
2 tablespoons butter, melted
1 1/2-2 cups sliced fresh strawberries
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup chopped pecans
In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish.
Place strawberries evenly over the top of batter.
To make the topping: Combine the flour and sugar in a bowl.
With a pastry blender, cut in the butter until consistency of coarse crumbs.
Stir in pecans.
Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-35 minutes or until wooden pick comes out clean.
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.