Strawberry-Lemon Thyme Soup

July 6, 2015 Leave a Comment
Strawberry-Lemon Thyme Soup

Strawberry-Lemon Thyme Soup

This recipe, Strawberry-Lemon Thyme Soup, came from Diabetic Living Online.

 

Strawberry-Lemon Thyme Soup Recipe

 

Strawberry-Lemon Thyme Soup

3 cups sliced fresh strawberries

1 cup low-fat buttermilk

2 tsp. finely shredded lemon peel

1 tsp. snipped fresh lemon thyme or thyme

2 Tbsp. honey

2 Tbsp. low-fat buttermilk

Lemon peel strips and/or fresh thyme springs (optional)

 

In a blender or food processor combine strawberries and 1 cup buttermilk.  Cover and blend or process until very smooth.  Transfer to a medium bowl.  Stir in finely shredded lemon peel and the snipped thyme.  Cover and chill for 4 to 24 hours to blend flavors.

To serve, strain soup, discarding shredded lemon peel and snipped thyme.  Stir in honey.  Ladle chilled soup into small bowls.  If desired, swirl remaining buttermilk into each serving and garnish with lemon peel strips and/or fresh thyme sprigs.             4 servings

 

(Recipe for Strawberry-Lemon Thyme Soup, Diabetic Living, 2015)

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Strawberry Filled Chocolate Crepes

June 20, 2015 Leave a Comment

 

Strawberry Filled Chocolate Crepes

Strawberry Filled Chocolate Crepes

This recipe, Strawberry Filled Chocolate Crepes, these crepes are a great addition to any brunch!

 

Strawberry Filled Chocolate Crepes Recipe

 

Strawberry Filled Chocolate Crepes

 

5 eggs, beaten

1/3 cup almond flour

1 ½ Tbsp. unsweetened cocoa powder

1 tsp. vanilla

2 Tbsp. honey

2 cups quartered strawberries

¾ cup sugar-free whipped cream

¼ cup plus 2 Tbsp. sugar-free chocolate syrup

 

Whisk the eggs, vanilla and honey together.

Add the almond flour and cocoa powder; mix well.

Heat a small skillet over medium heat.  Spray with non-stick cooking spray and pour a little of the batter in; about 1/4 – 1/3 cup.  Tilt the skillet around until it coats the whole bottom and is very thin.  Cook for about 1-2 minutes or until the edges get dry.  Flip and cook about 30 more seconds and remove from skillet.  Finish the remaining crepes (there should be 6 total).

Fill each crepe with a heaping quarter cup of strawberries.  Top each with 2 tablespoons of whipped cream and drizzle with 1 tablespoon chocolate syrup.        6 servings

 

(Recipe for, Strawberry Filled Chocolate Crepes, Diabetic Connect, 2015)

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Berry Dream Cake

April 9, 2015 Leave a Comment

 

Berry Dream Cake

Berry Dream Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect.  It’s so festive-looking.  Top it with whatever fruit you like!

               Margaret McNeil                                                             Germantown, Tennessee

 

Berry Dream Cake Recipe

 

Berry Dream Cake

1 package white cake mix (regular size)

1 ½ cups boiling water

1 package (3 oz.) cherry gelatin (any flavor)

1 package (8 oz.) cream cheese, softened

2 cups whipped topping

4 cups fresh strawberries, coarsely chopped (or fruit that matches the gelatin)

 

Prepare and bake cake batter according to package directions, using a greased 13 x 9 inch baking pan.

In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve.  Cool cake on a wire rack 3-5 minutes.  Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes.  Gradually pour gelatin over cake, being careful to fill each hole.  Cool 15 minutes.  Refrigerate, covered, 30 minutes.

In a large bowl, beat cream cheese until fluffy.  Fold in whipped topping.  Carefully spread over cake.  Top with strawberries.  Cover and refrigerate for at least 2 hours before serving.     15 servings

* You can use any flavor of gelatin, just pick fruit that would go with the color of gelatin you’re using.

 

(Recipe for Berry Dream Cake was in www.tasteofhome.com, 2015)

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Tropical Fruit Smoothie

August 30, 2014 Leave a Comment
Tropical Fruit Smoothie

Tropical Fruit Smoothie

 

This recipe, Tropical Fruit Smoothie is from Diabetic Connect.  This smoothie makes a great dessert any time of the day!

 

Tropical Fruit Smoothie Recipe

Tropical Fruit Smoothie

1 ½ cups orange juice

1 can crushed pineapple, undrained

1 medium mango, peeled cut into chunks

1 cup halved strawberries

2 medium kiwifruit, peeled and quartered

1 Tbsp. honey

14 ice cubes

½ cup club soda, chilled

 

Place ½ of the orange juice, pineapple, mango, strawberries, kiwi, honey and ice cubes in a blender; cover and process until blended.

Stir in ¼ cup soda.  Pour into chilled glasses; serve immediately.

Repeat with remaining ingredients.         7 servings

 

(Recipe for Tropical Fruit Smoothie came from Diabetic Connect, 2014)

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Chocolate-Dipped Strawberry Cheesecake

August 12, 2014 Leave a Comment
Chocolate-Dipped Strawberry Cheesecake

Chocolate-Dipped Strawberry Cheesecake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This light, creamy and airy dessert is perfect for entertaining.  The strawberry cheesecake has a unique flavor from the chocolate crust.  It always brings compliments and adds a touch of elegance to your table.   * This recipe is Diabetic Friendly! *

            Kathy Berger                                                                      Dry Ridge, Kentucky

 

Chocolate-Dipped Strawberry Cheesecake Recipe 

 

Chocolate-Dipped Strawberry Cheesecake

1 ¾ cups chocolate graham cracker (about 9 whole crackers)

¼ cup butter, melted

1 lb. fresh or frozen strawberries, thawed

2 envelopes unflavored gelatin

½ cup cold water

2 packages (8 oz. each) fat-free cream cheese, cubed

1 cup (8 oz.) fat-free cottage cheese

Sugar substitute equivalent to ¾ cup sugar

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

12 medium fresh strawberries

4 oz. semi-sweet chocolate, chopped

 

In a small bowl, combine cracker crumbs and butter.  Press onto the bottom and 1 inch up the sides of a 9 inch springform pan coated with cooking spray.  Place on baking sheet.  Bake at 350 F. for 10 minutes or until set.  Cool on a wire rack.

Hull strawberries if necessary; puree in a food processor.  Remove and set aside.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute.  Cover and process until smooth.

Add strawberry puree; cover and process until blended.  Transfer to a large bowl; fold in 2 cups whipped topping.  Pour into crust.  Cover and refrigerate for 2-3 hours or until set.

For garnish, wash strawberries and gently pat with paper towels until completely dry.  Cut tops off berries.  In a microwave, melt chocolate; stir until smooth.  Dip each berry tip until half of the berry is coated, allowing excess to drip off.  Place with tips pointed up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.

Carefully run a knife around edge of springform pan to loosen; remove sides of pan.  Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping.            12 servings

 

(Recipe for Chocolate-Dipped Strawberry Cheesecake was on www.tasteofhome.com, 2014)

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Patriotic Pops

July 2, 2014 Leave a Comment

 

Patriotic Pops

Patriotic Pops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My kids love homemade ice pops, and I love knowing that the ones we make are good for them.  We whip up a big batch with multiple flavors so they have many choices, but these patriotic red, white and blue ones are always a favorite!

             Shannon Carino                                                                               Frisco, TX

 

Patriotic Pops Recipe

Patriotic Pops

1 ¼ cups sliced fresh, divided

1 ¾ cups (14 oz.) vanilla yogurt, divided

1 ¼ cups fresh or frozen blueberries, divided

12 freezer pop molds or 12 paper cups (3 oz. each) and wooden pop sticks

 

In a blender, combine 1 cup strawberries and 2 tablespoons yogurt; cover and process until blended.  Transfer to a small bowl.  Chop remaining strawberries; stir into strawberry mixture.

In same blender, combine 1 cup blueberries and 2 tablespoons yogurt; cover and process until blended.  Stir in remaining blueberries.

Layer 1 tablespoon strawberry mixture, 2 tablespoons yogurt and 1 tablespoon blueberry mixture in each of 12 molds or paper cups.  Top mold with holders.  If using cups, top with foil and insert sticks through foil.  Freeze until firm.          1 dozen

 

(Recipe for Patriotic Pops was on www.tasteofhome.com, 2014)

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Chocolate Strawberry Shortcakes

June 17, 2014 Leave a Comment
Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Shortcakes is one of the greatest desserts, especially when using fresh strawberries.  These chocolate strawberry shortcakes are a great treat to serve to guests.

Taste of Home Test Kitchen

 

Chocolate Strawberry Shortcakes Recipe

 

Chocolate Strawberry Shortcakes

1 quart fresh strawberries, sliced

2/3 cup sugar, divided

2 cups flour

¼ cup baking cocoa

½ tsp. baking soda

2 tsp. baking powder

¼ tsp. salt

½ cup cold unsalted butter

2/3 cup plus 1 Tbsp. miniature semi-sweet chocolate chips, divided

¾ cup half-and-half cream

1 egg white, lightly beaten

1 Tbsp. coarse sugar

½ pint heavy whipping cream

3 Tbsp. confectioners’ sugar

¾ cup hot fudge ice cream topping

10 fresh strawberries or grated chocolate, optional

Grated chocolate, optional

 

Combine strawberries and 1/3 cup sugar; refrigerate if desired.  In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar.  Cut in butter and 2/3 cup chips until crumbly.  Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about ¾ inch thick.  Place on parchment paper-lined baking sheets.  Brush with egg whites; sprinkle with coarse sugar and remaining chips.

Bake at 450 F. for 13 minutes or until toothpick inserted near the center comes out clean.  Cool.  Meanwhile, in a small bowl, beat whipping cream and confectioners’ sugar until stiff peaks form.  Refrigerate.

To assemble, split shortcake in half.  Place cake bottoms on dessert plates.  Top with about two-thirds of strawberries, whipped cream and fudge topping.  Replace shortcakes tops; top with remaining berries. Cream and topping.  Garnish with chocolate if desired.            8 servings

 

(Recipe for Chocolate Strawberry Shortcakes was on www.tasteofhome.com, 2014)

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Pork Tenderloin Medallions with Strawberry Sauce

May 5, 2014 Leave a Comment
Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish.  Serve with roasted spring vegetables.

        Katie Wollgast                                                                 Florissant, Missouri

 

Pork Tenderloin Medallions with Strawberry Sauce Recipe

 

Pork Tenderloin Medallions with Strawberry Sauce

1 ½ cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

½ cup white wine vinegar

¼ cup brown sugar

¼ cup reduced-sodium soy sauce

2 pork tenderloin (1 lb. each), cut into ½ inch slices

1 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

2 Tbsp. canola oil

2 Tbsp. cornstarch

2 Tbsp. cold water

½ cup crumbled feta cheese

½ cup chopped green onions

 

In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.  Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper.  In a large skillet, heat oil over medium heat, brown pork on both sides.  Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil.  Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet.  Bring to a boil.  Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender.  Serve pork with sauce.  Top with feta cheese, onions and remaining strawberries.

8 servings

 

(Recipe for Pork Tenderloin Medallions with Strawberry Sauce was on www.tasteofhome.com, 2014)

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Chilled Mixed Berry Soup

August 11, 2013 Leave a Comment
Chilled Mixed Berry Soup

Chilled Mixed Berry Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries.

 

Chilled Mixed Berry Soup Recipe

Chilled Mixed Berry Soup

1 cup sliced fresh strawberries

½ cup fresh raspberries

½ cup fresh blackberries

1 cup unsweetened apple juice

½ cup water

¼ cup sugar

2 Tbsp. lemon juice

Dash ground nutmeg

1 ½ cups (12 oz.) raspberry yogurt

In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg.  Cook, uncovered, over low heat for 20 minutes or until berries are softened.  Strain, reserving juice.  Press berry mixture through a fine meshed sieve; discard seeds.

Place berry mixture in a food processor or blender; add yogurt.  Cover and process until smooth.  Pour into bowls.                4 servings

(Recipe for Chilled Mixed Berry Soup was in tasteofhome.com)

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Berry Smoothie Pie

July 23, 2013 Leave a Comment
Berry Smoothie Pie

Berry Smoothie Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com

 

 

This refreshing dessert is so beautiful and tastes sensational.  Your family will love it, just like mine!  (This recipe is also good for DIABETICS!!!)

                                 Jill Bonanno                                                                                       Prineville, Oregon

 

Berry Smoothie Pie Recipe

Berry Smoothie Pie

1 pkg. (3 oz.) sugar-free strawberry gelatin

1/3 cup reduced-calorie reduced-sugar cranberry juice

¾ cup (6 oz.)  raspberry yogurt

3 cups chopped fresh strawberries

1 reduced-fat graham cracker curst (8 inches)

Fat-free whipping topping, optional

In a small microwave-safe bowl, sprinkle gelatin over cranberry juice; let stand for 1 minute.  Microwave on high for 40 seconds; stir.  Let stand for 1 minute or until gelatin is completely dissolved.

In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended.  Pour into crust.  Refrigerate for 4 hours or until set.  Serve with whipped topping if desired.

6 servings

 

(Recipe for Berry Smoothie Pie was in tasteofhome.com)

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