Tag Archives: Strawberries

Strawberry Pancakes

THIS RECIPE CAN NOW BE FOUND ON MY NEW BLOG, RIGHT HERE.

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Low Fat Strawberry Bread

THIS RECIPE CAN NOW BE FOUND ON MY NEW BLOG, RIGHT HERE.

Angel Food Loaf with Basil Berry Sauce

We bought some strawberries and blackberries at the Farmer’s Market this weekend, and I wanted to somehow use them in a dessert, when I suddenly had a vision of them spilling over a white slice of Angel Food Cake and knew their destiny.

I halved my original recipe for Angel Food cake and baked it in a loaf pan. I was so upset when I realized at first that I didn’t have any cake flour, until I remembered something on the side of my corn starch container. If you are in need of cake flour, use 3/4 a cup plus two tablespoons of all purpose flour and two tablespoons of corn starch and sift them together for one cup of cake flour. Worked like a charm!

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The berries? I had to think about how I wanted them to work together in a sauce to be poured over the cake. I finally decided that crushed strawberries with the blackberries being left whole would be a nice option.

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The addition of black pepper and basil gave the berries a wonderful undertone that would make you wonder what exactly it was. Beautiful flavor.

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All this yummy-ness for less than 175 calories per serving…and no fat!

For the angel food cake recipe, please go here.


Basil Berry Sauce

A Lobster and Fishsticks Creation

  • 1 c. strawberries, fresh or thawed, stems removed and diced
  • 1/8 c. water
  • 1/8 c. fruit juice – I used kiwi strawberry Juicy Juice
  • 3/4 tsp dried basil
  • 1/2 tsp black pepper
  • 1 c.  whole blackberries

combine strawberries and liquids in a small saucepan and cook on medium heat, further crushing berries as they cook, with a fork or potato masher.

about 10 minutes into the cooking, add pepper and basil

cook for 15-20 minutes, until mixture begins to thicken and foam slightly

remove from heat and transfer to a bowl to cool

fold in blackberries and allow to further cool. Can be served chilled or room temperature,  and will thicken as it cools.

Tuesdays With Dorie: La Palette’s Strawberry Tart

 

This week’s Tuesdays with Dorie recipe, La Palette’s Strawberry Tart, was chosen by Marie of A Year In Oak Cottage.

This is my first week with TWD – I am soo excited!

I have a confession to make – I have never made a tart – gasp – because….well, confession #2 – I am scared of anything with a crust. Whew, I feel much better now!

La Palette’s Strawberry Tart – a perfect welcome to summer. Of course, its been sweltering here in Florida for some time now, but if you want to be technical, summer is on its way.

I have never made any pastry in my food processor, so I was like a little kid watching a magic show when all of the ingedients suddenly, magically formed dough, right before my eyes with just a few pluses of my fingers! How much easier could this get?

Of course, life would have probably been a little easier had a actually owned a tart pan. But, I winged it with a springform pan. Dorie mentioned that the tart could be rustic, so I took her at her word!

My husband and I both enjoyed it every much – the buttery crust was so rich, and yet the dessert was so light at the same time. Again, magic!

I am looking forward to many more baking adventures with TWD!