Strawberry is one of the favorite fruits of Brazilians and in addition to being consumed pure, it is a great ingredient to be used in the preparation of varied desserts, drinks with and without alcohol and also goes very well in savory dishes, such as salads and meats.
RASPBERRY MOUSSE
2/3 c. Strawberry Fanciful
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream
Add cream of tartar to egg whites, beat until stiff, but not dry. Fold
into Fanciful. Fold the whipped cream into the fruit
mixture. Chill before serving or freeze for frozen mousse. For flavor
variation try: Strawberry, blueberry, orange pineapple, pineapple
berry or peach.
JAM
1 c. sliced strawberries
3/4 c. sugar free strawberry soda
1 pkg. strawberry low-calorie Jello
3 packets sugar substitute
Mash strawberries; add soda and bring to a boil, cook 1 minute.
Remove from heat; stir in Jello until dissolved. Stir in sugar. Pour into
hot jars, seal or store in refrigerator. Exchanges per 1 tablespoon:
free. Makes 1 1/2 cups
RHUBARB SALAD
2 c. cooked rhubarb (sweetened to taste)
1 pkg. strawberry gelatin
1/2 c. finely chopped nuts
1/2 c. finely chopped celery
1 (3 oz.) pkg. cream cheese, softened
Mix all ingredients together well.
SHAKE
1/2 c. skim milk
1/2 c. plain low-fat yogurt
1/2 c. frozen unsweetened whole strawberries
1/2 tsp. vanilla extract
1 pkg. artificial sweetener (Equal)
Put all ingredients in a blender or food processor. Blend until smooth
and serve. Yields 1 (1 1/2 cup) serving. Calories = 106. Exchanges:
2/3 fruit, 1 milk and 1/2 fat. Cholesterol = 19 grams. Protein = 8
grams. Fat = 2.5 grams.
