Strawberry recipes (pies, mousse,etc.)
 

* Exported from MasterCook *

Strawberries and Cream - 2 points

Recipe By :Eating Well, March, 1998
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup nonfat vanilla yogurt
2 pints strawberries -- sliced
3 tablespoons sugar
1/3 cup whipping cream
1 tablespoon confectioner's sugar

Set a sieve over a bowl and line with cheesecloth or paper towels. Spoon in yogurt. Refrigerate for 1/2 hour.
Meanwhile, toss sliced strawberries with sugar. Let stand at room temperature until juicy, 20 to 30 minutes.
Beat whipping cream with confectioner's sugar until soft peaks form. Fold in drained yogurt. Serve, passing strawberries and cream separately.
NI: Calories 100; Fat 3: Fiber (computed by MasterCook) 2
Submitted to REG 6 by Suzanne C

Description:
"Use as topping for waffles, pancakes or as a dessert topping"

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Per serving: 104 Calories (kcal); 4g Total Fat; (32% calories from fat); 2g Protein; 16g Carbohydrate; 14mg Cholesterol; 24mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Strawberry-Rhubarb Pie - 6 points

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Flaky Pastry Crust
1 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/3 cup canola oil
1 1/2 teaspoons skim milk
--Strawberry-Rhubarb Filling
3/4 pound fresh strawberries
3/4 pound rhubarb
1 1/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon nutmeg
pinch salt
1 large egg white -- lightly beaten
--Streusel Topping
3 tablespoons all-purpose flour
3 tablespoons rolled oats
1 1/2 tablespoons brown sugar, packed
1 tablespoon butter
1 tablespoon canola oil

TO MAKE CRUST: Working directly in a 9 inch pie plate, stir flour, sugar and salt together with a fork. Drizzle oil and milk over the flour mixture and lightly toss with fingertips or a fork until crumbly. With the back of a spoon, pat dough into the plate, taking care not to build up a thick layer in the corners. Press a floured fork onto the sides of the crust to crimp. Cover and refrigerate for 30 minutes. (the crust can be prepared ahead and stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.)
TO MAKE FILLING: Place a biking sheet on a rack in the bottom third of the oven and preheat to 425 degrees F. In a medium-sized bowl, combine strawberries, rhubarb, sugar, flour, nutmeg and salt. Toss well to thoroughly coat the fruit with flour. Brush the reserved pie shell with a little egg white. Spoon the filling into the pie shell and set aside.
TO MAKE TOPPING AND BAKE PIE: In a small bowl, stir flour, oats and brown sugar together with a fork. Using a pastry cutter or two knives, cut the butter and oil into the flour mixture until crumbly. Sprinkle the topping over the pie and bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for an additional 45 to 50 minutes, or until the filling is bubbly and the crust is nicely browned. Cool on a wire rack. Serve warm.
NI: Calories - 281; Fat - 10; Fiber - 2
REG 6 shared by Sue C, Milwaukee, WI

Description:
"Frozen Fruit may be used, increase the amount of flour by 2 OR
teaspoons to absorb the extra liquid"
Source:
"Eating Well, June, 1992"
Yield:
"1 pie"

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Per serving: 281 Calories (kcal); 10g Total Fat; (32% calories from fat); 3g Protein; 45g Carbohydrate; 3mg Cholesterol; 127mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Balsamic Strawberries - 1 Point

Recipe By :Sarah, The Duchess of York and Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : Fruits


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons sugar
1 tablespoon balsamic vinegar
4 cups strawberries -- quartered
freshly ground black pepper -- to taste

1. In a medium bowl, mix the sugar and vinegar, stirring until the sugar
dissolves Add the strawberries and peppers; toss to coat. Let stand 20
minutes, tossing occasionally. Makes 4 servings.

Tip (from cookbook): For a more substantial dessert, serve this with
Almond Biscotti (page 194) and shaved Parmesan or a bit of Brie cheese.

Serving size (1/4 recipe)
According to the cookbook:
Per serving: 62 CAL, 1g FAT (0g SAT FAT), 0mg CHOL, 2mg SOD,
15g CARB, 4g FIB, 1g PRO, 21mg CALC
Weight Watcher Points: 1

Source:
"Weight Watchers Dining with the Dutches, pg 127"
Copyright:
"The Duchess Of York and Weight Watchers International Inc. 1998;
ISBN
0-684-84915-1"
Yield:
"4 servings"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on
4/22/99. REG 6 shared by Pamela S. from WI. USA on 5/26/99. Shared
by Pamela S. on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0

24 ounces strawberries
1 2.1 oz package sugar-free cook and serve vanilla pudding
1 4 oz package sugar free strawberry flavored gelatin
2 cups water
fat free or light cool whip for garnish

1. Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
2. In a medium saucepan combine pudding mix, jello, and water. Stir well and bring to a full boil. Por mixture over strawberries and refrigerate for 4-6 hours. Top with whip cream and ENJOY!

My buddy made it for me--she is also doing 123..and says it's 8 for the whole pie. I believed her and counted each slice as a point (whip cream extra) but I haven't made it on my own yet and count up the points. I will soon though. I am starting to rotate this with the crustless pumpkin pie as dessert because pie is my weakness (pie and soup--my favorite foods).

* Exported from MasterCook *

Strawberry Chocolate Cream Pie - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sliced fresh strawberries
1 6-ounce Keebler chocolate piecrust
1 package JELL-O S. F. instant chocolate pudding mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1 1/4 cups water
1 cup Cool Whip Free -- divided, see directions
1 teaspoon almond extract -- divided, see directions
2 tablespoons (1/2 ounce) finely chopped slivered
almonds
2 teaspoons Hershey's lite chocolate syrup

"Sometimes you just need a decadent dessert to celebrate a happy occasion. This luscious pie would be my choice (it's got strawberries, after all!). The drizzled chocolate syrup makes a great pie even better!"

1. Layer strawberries in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and 1/2 teaspoon almond extract. Spread pudding mixture evenly over strawberries. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip Free, remaining 1/2 teaspoon almond extract, and almonds. Spread topping mixture evenly over set filling. Drizzle chocolate syrup evenly over top. Refrigerate for at 1 hour. Cut into 8 servings.

Serving size (1 slice)
According to the cookbook:
Per serving: 182 Cal, 6g Fat, 4g Pro, 28g Carb, 302mg Sod, 79mg Calc, 1g Fib
Healthy Exchanges: 1/5 Bread, 1/4 Fruit, 1/4 Skim Milk, 1 Slider, 11 Opt. Cal.
Diabetic Exchanges: 2 Starch/Carbohydrate, 1 Fat
Weight Watcher Points: 4

Source:
"The Strong Bones Healthy Exchanges® Cookbook, page 270"
Copyright:
"Healthy Exchanges, Inc., 1997; ISBN 0-399-52337-5"
Yield:
"8 slices"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 12/22/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

I made this and it is yummy!!

* Exported from MasterCook *

Simple Strawberry Mousse -- 1 or 2 Points

Recipe By :Cooking Light -- May 1999, Page 170
Serving Size : 6 Preparation Time :0:00
Categories : Desserts frozen
Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups strawberries, halved -- quartered
3 tablespoons sugar
1/2 cup sour cream, light
1 1/2 cups Cool whip Lite® -- thawed

Combine the strawberries and sugar in a blender, and process until smooth. (I used my hand-held immersion blender.)

Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk.

Fold whipped topping into strawberry mixture.

Spoon into 6 (6-ounce) custard cups.

Cover and freeze 4 hours or until firm.

Description:
"Frozen Dessert"
Source:
"Submitted to Freezer-Friendly, RecipeLu, and MC-Recipe 5/18/99 by
[email protected]"
Yield:
"6 ounces"

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Per serving: 103 Calories (kcal); 3g Total Fat; (29% calories from fat); 1g Protein; 16g Carbohydrate; 3mg Cholesterol; 26mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Per magazine:
102 cals, 4.7g fat (41%CFF), 1.2g fiber = 2 WW Points


This can be made with fatfree Cool Whip and sour cream to further reduce the cals and fat. For Weight Watchers, I substitute 3 T Equal Measure (or 5 packets) for the sugar. This reduces the point count to 1 pt.
We enjoyed this recipe.
Nutr. Assoc. : 0 0 0 0

Hi everyone,

I made this recipe that I've seen here before for the first time this weekend, and it was wonderful!

Elizabeth

Strawberry Pie (6 servings/1 point)
4 c. sliced strawberries
2 c. water
1 small box (four servings) Jell-O sugar free cook & serve vanilla pudding (do not substitute instant)
1 small box (4 servings) sugar free strawberry Jell-O
Mix water and pudding in large bowl
Place in microwave for about 6 minutes until mixture comes to a boil (stir
with wire whip after 3 minutes)
Remove and add jello. Set aside to cool
Place sliced strawberries in a 9" pie dish.
Pour cooled pudding mixture over top of strawberries.
Refrigerate until firm - about 2 hours
Cut into six sections. Each is 1 point when served with 2T. fat free Cool
Whip

Ingredients:

1/4 tsp. almond extract
3/4 cup lowfat sour cream
3 Tbsp. brown sugar
1/4 cup toasted slivered almonds
3 cups fresh strawberries


whisk together first 3 ingredients. Divide strawberries into serving bowls. Top strawberries with dollop of sour cream and garnish with toasted almonds.

Enjoy!

* Exported from MasterCook *

Almond-Dusted Strawberries - 1 Point

Recipe By : WW's Six O'Clock Solutions
Serving Size : 20 Preparation Time :0:00
Categories : Candies Fruit New Recipes Ww Forum @ Sent 6/99

Amount Measure Ingredient -- Prep Method
-------- ------------ --------------------
1 1/2 Tablespoons slivered almonds -- toasted
2 1/2 Ounces milk chocolate -- coarsely chopped,
-- or 1/3
1 Cup milk chocolate chips
20 Medium fresh strawberries -- about 1 pint

1. Place almonds in a zip-top plastic bag; finely crush with a rolling pin or meat mallet. Place crushed almonds in a bowl; set aside.

2. Place chocolate in a small microwave-safe bowl. Microwave at MEDIUM (50% power) 2 minutes or until softened, stirring until smooth. Dip each strawberry three-fourths of the way into chocolate; immediately dip tips
of strawberries into crushed almonds. Place on a wax paper-lined baking sheet; chill 3 hours or until firm. Store in an airtight container in refrigerator up to 2 days. Yield: 20 servings.

Points: 1; Exchanges: 1/2 Fat. Per serving: Cal 27(50% from fat); Pro 0.5g; Fat 1.5g(sat 0.7g); Carb 3.2g; Fib 0.5g; Chol 0mg; Iron 0.1mg; Sod 3mg; Calc 10mg.

MC Formatted by Sue B 12-15-98 and submitted to the WW forum.




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[email protected]

Pulling up for Thin4life thread

Jane

Help! I just got some rhubarb from my neighbor and I'm looking for something (healthy) to fix with it. Any ideas?!?

Thanks in advance.

I like to stew it. Can't remember which site I got it from but remember it is 2 points per serving which I think is 1/2 cup.

Stewed Rhubarb
4 cups rhubarb cut into 1/2 inch slices
1/2 cup sugar
1 cup water
grated rind of 1 orange.

Dissolve sugar in water & heat to a boiling. Add rhubarb & reduce heat to medium. Cook until softened...I like to keep some pieces fairly intact. Stir in orange rind and enjoy.

Nora

RHUBARB STRAWBERRY SHORTCAKE

The cooled rhubarb-strawberry sauce makes a delicious dessert on its own, as a topping for toast or in a bowl with a dollop of vanilla yogurt or frozen yogurt.
4 POINTS PER SERVING
Easy
Prep Time: 10 minutes
Cook Time: 12 minutes

1/4 cup sugar
1/4 cup water
1 cup diced fresh or frozen rhubarb
2 cups trimmed and sliced strawberries
1 tbsp fresh lemon juice
4 x 1 3/4 oz (50g) slices prepared angel food cake


1. Combine sugar and water in a small pan. Bring to a boil, and boil 3 minutes.

2. Stir in rhubarb and simmer 3 minutes.

3. Stir in strawberries and simmer 1 minute.

4. Remove from heat; stir in lemon juice.

5. Toast cake slices in a toaster over or under broiler.

6. Serve cake slices topped with rhubarb-strawberry sauce.

Number of servings: 4
POINTS per serving: 4

Nutritional profile per serving: Calories 209.5, Protein 4g, Total fat 0.5g, Saturated fat 0g, Carbohydrate 49.5g, Fiber 3.5g, Cholesterol 0mg, Iron 0.5mg, Sodium 257mg, Calcium 88mg

Strawberry-Rhubarb Tartlets - 3 Points


Recipe By : WW's Cut the Fat Cookbook
Serving Size : 4
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 2 1/2 " graham cracker squares
2 teaspoons reduced-calorie tub margarine -- melted
3 cups chopped rhubarb
1/4 cup + 2 Tbsp. granulated sugar
Pinch salt
1 teaspoon cornstarch
1 1/2 cups sliced strawberries

TOPPING
1/4 cup + 2 Tbsp. nonfat cream cheese
2 tablespoons nonfat sour cream
3/4 teaspoon granulated sugar
3/4 teaspoon vanilla extract

1. To prepare crust, in food processor or blender, process graham crackers to a fine crumb. Add margarine and process until well blended. Divide crust mixture evenly among four 4" tartlet pans, pressing with fingers over bottom and up sides to form crust.
2. To prepare filling, in medium saucepan, combine rhubarb, 1/4 cup water, th sugar and salt. Cook over low heat, stirring occasionally, 15 minutes, until rhubarb is soft.
3. In small bowl, combine cornstarch with 1 teaspoon water; stir into rhubarb. Bring to a boil over medium-high heat; reduce heat to medium and cook, stirring constantly, 30 seconds more. Remove from heat and stir in strawberries. Divide fruit mixture evenly among the tartlet pans; cover and refrigerate until chilled through, 1-2 hours.
4. To prepare topping, in small bowl, combine cream cheese, sour cream, sugar, and vanilla; stir until smooth. Spread 2 tablespoons cream cheese mixture over each chilled; cover and refrigerate until firm, 2-3 hours.

Per serving (1 tartlet): 194 Cal, 2g Fat(0g Sat Fat), 3g Fiber. Points: 3.

MC Formatted by Sue B 1-30-00 and submitted to the WW forum. Submitted to new forum 7-7-00.


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