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Strawberries
with Strawberry Sauce

4 servings 

What could be simpler?

  • 2 pints* fresh strawberries
  • 2 Tablespoons sugar

Wash and hull the strawberries. Select 1 cup of the least attractive berries and puree them in a food processor with the sugar.

Put whole berries into serving dishes and spoon puree on top.

(If berries are not real ripe, you may put a couple of packets of equal on the whole berries and mix well before spooning the puree.)

* One pint of fresh strawberries equals 1 basket, or about 3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3 cups pureed berries, or about 12 very large stemmed berries, or about 36 smaller berries.

Storing and Preparing Strawberries:

  1. Before using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries.

  2. Store them in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.

  3. Remove caps from strawberries only after washing. Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. (Don't remove the caps before washing; the caps keep the water from breaking down the texture and flavor inside the berries.). Wash the berries just before you plan to use them. Use as soon as possible; strawberries ripen no further once picked.

  4. To keep strawberries from absorbing large quantities of water when washing them, place in a salad spinner to remove excess water.

 
Nutrition Facts
Amount Per Serving: Calories 75 - Calories from Fat 5
Percent Total Calories From: Fat 7%, Protein 5%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 17g, Dietary Fiber 1g, Protein 1g, Vitamin A 40 units, Vitamin C 84 units, Calcium 0 units, Iron 1 units

Bon appetit!


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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (760) 433-0300    |   Fax:   (760) 433-0304
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