|2 cups strawberries|
|1 - 9-inch baked pie crust|
|1/3 cup water|
|1/2 cup sugar|
|1-1/2 tsp. cornstarch|
|1/2 tbsp. butter|
Combine strawberries and water, simmer for five minutes. Add sugar and cornstarch. Cook until thickened and clear. Add butter. Pour into baked pie crust. Cool and serve with whipped cream or Cool Whip.
Strawberry Freezer Jam
|4 cups fully ripe strawberries (2 cups crushed)|
|4 cups sugar|
|1 pouch CERTO Fruit Pectin|
|2 Tbsp. fresh lemon juice|
Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain).
Fill containers immediately to within ½ inch of tops and cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
*Makes about 4 (1 cup) containers.
Strawberry Yogurt Smoothie
|4 cups (1 L) ripe strawberries|
|1 cup (250 ml) plain yogurt|
|½ cup (125 ml) fresh orange juice|
|1 tbsp (15 ml) sugar, or to taste|
Place all ingredients in a food processor or blender. Process on high until well-blended (@ 15 seconds), stopping to scrape the sides once or twice. Serve immediately.
*Variation: Add 1 small banana increasing the orange juice to ¾ cup (175 ml) and eliminating the sugar.
Strawberry and Spinach Salad
|1 bunch fresh spinach|
|1 cup sliced fresh strawberries|
|½ cup crumbled *Gorgonzola cheese|
|½ cup pecans, toasted|
|¼ cup balsamic vinegar|
|2 tbsp. honey|
|½ cup olive oil|
|salt and pepper to taste|
|*can substitute Feta or Goat cheese|
Combine the spinach, strawberries, cheese and pecans in a large bowl.
For the dressing, stir the vinegar and honey together in a small bowl; slowly add the olive oil into the mixture while whisking. Add salt and pepper to taste. Drizzle over the salad just before serving.