The best way to enjoy a strawberry is to eat it as it is! It's
hard to improve on mother nature. However, you can only eat so
many at a time. That's when the freezer comes in.
Sort and place berries in colander. Wash in very cold water. Cap
with a sharp paring knife, if you don't already have one of those
little gadgets just for that purpose. Rinse, drain. Slice or
cut, and mix 4 parts (by weight) of fruit to 1 part sugar. If
this is too sweet for you, drop to a 5-to-1 mixture. This
usually works out to be 1 quart berries to 3/4 cup sugar.
Other helpful hints to remember when working with
strawberries:
* Do not remove cap from berries until after berries are
washed. Wash with a fine spray, if possible.
* Do not squeeze cap off with fingers. Slip knife directly
under the cap, being careful not to cut into the center of the
fruit.
* Sugar packs make better quality frozen strawberries than
berries packed without sweetening. Berries frozen in sugar keep
their flavor longer.
* Always label and date your packages.
* Put packages in the coldest part of the freezer and leave
space between each container. Let freeze 24 hours before
restacking.
* When ready to use, thaw the berries in the
refrigerator.
FRESH STRAWBERRY PIE
1 pie crust, baked
1 quart strawberries, washed, capped, sliced
1 cup sugar
2 1/2 tablespoons cornstarch
1 1/2 cups water
1 (3 oz.) box strawberry jello
Mix sugar, cornstarch and water. Cook over medium heat until
thickened. Pour dry jello into mixture. Blend until smooth.
Let cool to warm.
Arrange sliced fresh berries in baked shell. Pour syrup over
berries.
Chill at least 4 hours. Serve topped with whipped topping.
STRAWBERRY YOGURT PIE
1 cup quick-cooking oats
1/2 cup finely ground walnuts (optional)
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, melted (approximately 1/2 stick)
2 packets sugar substitute or replacement (0.28 oz. or 0.35
oz.)
2 tablespoons unsweetened apple juice concentrate, thawed
2 tablespoons cold water
1 (1/4 oz.) packet unflavored gelatin
1/3 cup boiling water
3/4 cup reduced calorie strawberry yogurt with sugar substitute
[approximately 1 (6 oz.) container]
1/2 teaspoon vanilla extract
6 oz. whole, unsweetened, frozen strawberries (Do not thaw.)
Fresh strawberries, for optional garnish
Preheat oven to 350 degrees F. In small bowl, combine oats,
walnuts, cinnamon, butter, and 1 packet sugar substitute to make
pie shell. Mix well until coarse crumbs form. Press pie shell
mixture into bottom and up sides of 9-inch glass pie plate. Bake
approximately 10 minutes, or until browned.
In 1 cup glass measure, combine apple juice concentrate and cold
water. Sprinkle gelatin over juice mixture. Let stand for 8-10
minutes until gelatin is softened. Add boiling water and stir
until gelatin is dissolved.
In container of electric blender, combine gelatin mixture,
yogurt, vanilla, and remaining packet of sugar substitute. Cover
and blend on medium speed for 30 seconds. Add frozen
strawberries. Cover and blend on high speed, approximately 1
minute or until strawberries are pureed and mixture is
smooth.
Pour yogurt mixture into cooled pie shell. Refrigerate for 2-3
hours or until firm. Garnish with fresh strawberries, if
desired.
