Brandied Strawberry Jam
This easy jam doesn't involve canning. It will keep in the fridge for about two weeks.
4 cups quartered strawberries
1/2 cup sugar
1/4 cup brandy, divided
1 teaspoon vanilla extract
Combine strawberries, sugar, and 3 tablespoons brandy in a heavy Dutch oven; bring to a boil. Reduce heat; simmer until reduced to 1 1/2 cups (about 45 minutes), stirring occasionally. Remove from heat; stir in 1 tablespoon brandy and vanilla. Spoon into a bowl; cool to room temperature. Cover and chill.
Yield: 1 1/2 cups (serving size: 1 tablespoon)
CALORIES 26(3% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 4mg; SODIUM 0.0mg; FIBER 0.6g; IRON 0.1mg; CARBOHYDRATE 6g
Cooking Light, MAY 1999
This will be good on the tummy since it is cooked berries.
Fresh Strawberry Pie
Crust:
50 reduced-calorie vanilla wafers I think these have HFCS. I would just use a low fat graham crust.
1/4 cup butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking spray
Filling:
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping, thawed and divided
Preheat oven to 350°.
To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.
Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
CALORIES 285(27% from fat); FAT 8.5g (sat 4.6g,mono 2.5g,poly 0.9g); PROTEIN 1.9g; CHOLESTEROL 16mg; CALCIUM 42mg; SODIUM 146mg; FIBER 3.5g; IRON 1.2mg; CARBOHYDRATE 52.2g
Cooking Light, APRIL 2000
Lemon Sponge Cake with Strawberry Filling
In this rendition of shortcake, berry sauce and creamy topping pile on the sweetness.
Cake:
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1/4 cup water
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Cooking spray
Sauce:
1 cup chopped strawberries
1/3 cup water
1/4 cup sugar
1 1/2 teaspoons fresh lemon juice
Remaining Ingredients:
2 cups sliced strawberries, divided
1 cup frozen reduced-calorie whipped topping, thawed
Preheat oven to 350°.
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring well with a whisk. Beat eggs in a large bowl with a mixer at high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until thick and pale (about 4 minutes). Add 1/4 cup water, rind, 1 tablespoon juice, and vanilla, beating at low speed until blended. Add flour mixture, beating just until blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup sugar, and 1 1/2 teaspoons lemon juice in a medium nonaluminum saucepan. Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.
Split cake in half horizontally using a serrated knife; place bottom cake layer, cut side up, on a plate. Spread with 6 tablespoons sauce. Top with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with remaining cake layer. Repeat layers with remaining sauce, sliced strawberries, and whipped topping. Cut into 8 slices.
Yield: 8 servings (serving size: 1 slice)
CALORIES 213(13% from fat); FAT 3g (sat 1.5g,mono 0.6g,poly 0.5g); PROTEIN 3.9g; CHOLESTEROL 55mg; CALCIUM 66mg; SODIUM 135mg; FIBER 1.8g; IRON 1.2mg; CARBOHYDRATE 43.6g
Cooking Light, MAY 2001
Marinated Strawberries with Mango Sorbet
1 1/2 cups sliced strawberries
1 tablespoon powdered sugar
2 teaspoons chopped fresh mint
1 cup mango sorbet or lime sherbet
Mint sprigs (optional)
Combine the first 3 ingredients in a bowl. Cover the strawberry mixture, and chill 2 hours. Spoon 1/2 cup strawberry mixture into each of 2 dessert bowls, and top each serving with 1/2 cup mango sorbet. Garnish with mint sprigs, if desired.
Yield: 2 servings
CALORIES 152(8% from fat); FAT 1.3g (sat 0.5g,mono 0.3g,poly 0.3g); PROTEIN 1.6g; CHOLESTEROL 0.0mg; CALCIUM 55mg; SODIUM 68mg; FIBER 2.9g; IRON 0.5mg; CARBOHYDRATE 35.3g
Cooking Light, JANUARY 1999
Rhubarb-Strawberry Crumble
Coconut and oats in the topping provide a crunchy contrast to the fruit filling.
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup flaked sweetened coconut
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into small pieces margarine. I thought this seemed high in fat but even with the butter and coconut it is 25%. so with margarine it should be safe.
6 cups (1/2-inch-thick) slices rhubarb (about 1 1/2 pounds)
2/3 cup granulated sugar
2 tablespoons cornstarch
Cooking spray
1/4 cup strawberry spread (such as Polaner All Fruit)
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375° for 40 minutes or until browned and bubbly.
Yield: 9 servings
CALORIES 244(24% from fat); FAT 6.4g (sat 4g,mono 1.6g,poly 0.4g); PROTEIN 2.4g; CHOLESTEROL 14mg; CALCIUM 81mg; SODIUM 16mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 45.8g
Cooking Light, MAY 2004
oh I just realized this has strawberry jam- well whatever. Mashed berries with a little sugar would work. 
Strawberries with Brown Sugar and Balsamic Vinegar
2 cups halved small strawberries
2 tablespoons brown sugar
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon black pepper
1/2 cup lemon low-fat yogurt
Fresh mint leaves (optional)
Combine first 4 ingredients in a bowl; cover and marinate in refrigerator 30 minutes. Spoon into each of 4 bowls; top each with 2 tablespoons yogurt. Garnish with fresh mint leaves, if desired.
Yield: 4 servings (serving size: 1/2 cup strawberries and 2 tablespoons yogurt)
CALORIES 80(6% from fat); FAT 0.5g (sat 0.1g,mono 0.1g,poly 0.1g); PROTEIN 1.6g; CHOLESTEROL 0.0mg; CALCIUM 52mg; SODIUM 22mg; FIBER 2g; IRON 0.4mg; CARBOHYDRATE 18.3g
Cooking Light, JULY 1998
Strawberry Agua Fresca
Spanish for "fresh water," agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Depending on the ripeness of the berries, adjust the amount of sugar for desired sweetness.
4 cups water
1/3 cup sugar
6 cups hulled strawberries
1/4 cup fresh lime juice (about 2 limes)
Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.
Yield: 8 cups (serving size: 1 1/3 cups)
CALORIES 71(4% from fat); FAT 0.4g (sat 0.0g,mono 0.1g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 4mg; FIBER 2.3g; IRON 0.5mg; CARBOHYDRATE 17.8g
Cooking Light, MAY 2005
I posted this one a couple weeks ago.
Strawberry-Almond Cream Tart This is super yummy if it can be made safe.
Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.
Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
Yield: 10 servings
CALORIES 289(28% from fat); FAT 8.9g (sat 4.2g,mono 1.7g,poly 0.5g); PROTEIN 4.5g; CHOLESTEROL 15mg; CALCIUM 59mg; SODIUM 242mg; FIBER 3g; IRON 1.3mg; CARBOHYDRATE 48.7g
Cooking Light, APRIL 2003
Strawberry-Orange Muffins
Serve warm with Brandied Strawberry Jam.
1 1/4 cups halved strawberries
3 tablespoons butter or stick margarine, melted
2 teaspoons grated orange rind
2 large eggs egg beaters or whites
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
2 teaspoons sugar
Preheat oven to 400°.
Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.
Yield: 1 dozen (serving size: 1 muffin)
CALORIES 184(20% from fat); FAT 4g (sat 2.1g,mono 1.2g,poly 0.3g); PROTEIN 2.8g; CHOLESTEROL 45mg; CALCIUM 33mg; SODIUM 179mg; FIBER 0.8g; IRON 1mg; CARBOHYDRATE 34.8g
Cooking Light, MAY 1999
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Some Cooking Light strawberry recipes
