Strawberries..

kelly_c_77
kelly_c_77 Posts: 5,658 Member
in Recipes
Anyone have any yummy recipes using strawberries? We just got back from picking strawberries and we might have gone a little overboard. Thanks in advance!

Replies

  • Bel0602
    Bel0602 Posts: 135 Member
    I like cutting strawberries into thin slices and sprinkling Splenda all over them! They taste better if you let them sit for an hour or so after adding the Splenda.
  • MsPudding
    MsPudding Posts: 562 Member
    On their own with a little cracked black pepper and balsamic vinegar..
  • susannamarie
    susannamarie Posts: 2,148 Member
    Make strawberry jam for the winter.

    Whatever you do, though, don't try oven-dried strawberries unless you're going for a spot on pinterestfail.
  • Contrarian
    Contrarian Posts: 8,138 Member
    If you don't make Strawberry Freezer Jam, I will never forgive you.

    INGREDIENTS
    1 quart (4 cups) strawberries, cut in half
    4 cups sugar
    3/4 cup water
    1 package (1 3/4 ounces) powdered fruit pectin

    1
    Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
    2
    Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
    3
    Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
    4
    Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.
  • BigBrunette
    BigBrunette Posts: 1,543 Member
    You could put them in a baby spinach salad. Or eat them on wheat crackers with a little peanut butter. Or dip them in dark chocolate.

    I'm hungry now.
  • OLeoLionessO
    OLeoLionessO Posts: 152
    I put them in smoothies for a quick cold beverage or just eat them with sugar.
  • NaomiJFoster
    NaomiJFoster Posts: 1,450 Member
    Mostly I just eat them plain. But they're really good added to a spinach/tomato/chicken/almond salad.
  • foot1647
    foot1647 Posts: 92
    Slice them up, sprinkle a little sugar (less if you like tart,more for sweetness) on them with their juices. Put into the fridge for an hour or so. Put some in a small bowl with Cool Whip. It's like a Strawberry Shortcake, but without the 100 or so calories from the dense sugar cake!
  • cmeiron
    cmeiron Posts: 1,599 Member
    Slice them into halves (or just leave them whole) and freeze them on parchment-paper lined cookie sheets; once frozen pop them in bags for long-term storage. They won't stick together this way and you can just pull out what you need :)

    Or yeah...

    <---jam. (That's what I did with mine yesterday, lol)
  • MrsSenecal
    MrsSenecal Posts: 312 Member
    Strawberry Blue Cheese Salad

    1 bag of Baby Spinach
    1 pint of strawberries
    1/4 cup blue cheese
    drizzle of Balsamic Vinegar reduction sauce
    Bag of glazed walnuts

    AArrange spinach in serving bowl
    Slice up the strawberries into sliced and put on top of spinach
    sprinkle blue cheese crumbled on top of this
    put the Balsamic Vinegar reduction all over that (as little or as much as you want)
    Sprinkle with the Glazed Walnuts
    Serve cold!
  • _xXJennXx_
    _xXJennXx_ Posts: 3,290 Member
    Made this last week was so good.
    No Bake Strawberry Icebox Cake

    ingredients:

    3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate chip morsels

    directions:

    1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

    2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

    3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty....
    And only 100 calories for a 3 inch piece
  • peace_pigeon
    peace_pigeon Posts: 120 Member
    Jam!! Freezer jam is easy and fun, and making it the old fashioned way is a lot easier and more fun than you would think. You can get low sugar pectin which will gel with very little added sugar, or you can use sugar substitute. Plus, the jars look so pretty :flowerforyou:
  • kelly_c_77
    kelly_c_77 Posts: 5,658 Member
    Thanks everyone! I really appreciate all the great ideas!! :)
  • JennetteMac
    JennetteMac Posts: 763 Member
    I hate the idea of cooking strawberries when they're so lovely fresh. but if you have a glut then needs must. Microwave a slightly over- ripening handful and add to greek yogurt. If you crumble a mini meringue on the top (15 calories) then you've got a really nice dessert.
  • mangobed
    mangobed Posts: 15 Member
    WOW, 4CUPS of sugar?? Goodness.:noway:

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