- 8 Flour Tortillas
- 1 (10 oz) pkg. Frozen sliced Strawberries in syrup
- 2 cups Fat free Cottage Cheese
- 1 cup Fresh Strawberries sliced
- 1 cup Fresh or Frozen Peach slices, chopped
- 1 Kiwi peeled and cut into 8 slices
- 4 Strawberries sliced
1. Thaw the frozen strawberries and puree in a blender until smooth. Cover and store in the refrigerator.
2. Spread each tortilla with 1/4 cup cottage cheese. Place 2 tablespoons each of sliced strawberries and chopped peaches over the cottage cheese. Spoon 1 tablespoon of strawberry sauce over each tortilla.
3. Spoon an additional tablespoon of sauce onto each serving plate. Roll up and place seam side down on serving plate. Top each tortilla with remaining strawberry sauce and garnish with sliced kiwi and strawberries.
- 1 small ripe banana
- about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
- apple juice or mineral water, optional
- runny honey , to serve
Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.
- 12 oz. fresh spinach
- 1/4 c. safflower oil
- 1 to 2 tbsp. sugar
- Dash of pepper
- Dash of tabasco
- 2 tbsp. sesame seeds
- 2 tbsp. salad vinegar
- 2 tbsp. minced green onion
- 1 tsp. salt
- 1 pt. sliced strawberries
Wash spinach, discard stems; dry and tear into bite size pieces.
Wrap in toweling and refrigerate.
Toast sesame seeds on pie pan, in 350 degree oven about 10 minutes until golden; cool.
Combine oil, vinegar, sugar, onion, salt, pepper and tabasco in covered container until sugar dissolves; refrigerate.
To serve: in salad bowl, toss dressing into spinach and sesame seeds.
Gently toss in strawberries.
Delicious and very attractive to serve.
- 250ml sweet white wine , such as Sauternes or muscat
- 75g caster sugar
- 2 strips lemon zest
- 600ml double cream
- 150g blackberries
- 150g blueberries
- 2 tbsp caster sugar
- 150g strawberries , hulled and quartered
- 150g raspberries
1. For the syllabub base, combine the sweet wine, caster sugar and lemon zest strips in a bowl. Stir to dissolve the sugar and set aside for at least 30 minutes to allow the lemon to infuse the wine.
2. To make the berry purées, put the blackberries and blueberries in a small pan, add 1 tbsp caster sugar and cook over a low heat until the fruit is tender and juicy. Push through a nylon sieve into a bowl and cool.
3. Put the strawberries in a blender with the raspberries and remaining caster sugar. Whizz until smooth, then push the fruit through a sieve into a bowl.
4. Remove the lemon zest from the sweet wine mixture. Pour the double cream into a large bowl and, whisking constantly, add the sweet wine in a steady stream. Continue to whisk until the cream is soft and pillowy.
5. Add 2/3 of both berry mixtures to the cream and, using a large metal spoon, very roughly combine. Spoon into glasses and serve with the extra berry purées.
- 1 package (16 ounces) frozen strawberries, thawed (the kind with juice)
- 2 teaspoons cornstarch
In a medium saucepan, combine juice from strawberries and cornstarch.
Cook over, medium heat, stirring constantly, until mixture thickens.
Cook 2 minutes longer.
Add strawberries and heat to serving temperature.
Do not overcook the strawberries.
Serve as a dessert sauce for pound cake, bread pudding, pancakes, angel food cake or ice cream.