Strawberries and Creamy Dip

Desserts and snacks can be simple, healthy and beautiful. This easy to make strawberries and dip has only TWO ingredients! Call it strawberries and creamy dip, nobody will know the truth: it’s possibly the laziest dessert you can ever make.

Strawberries & Cream Recipe

It’s simple – wash you strawberries and arrange them in a circle. In the middle, 1 cup of lowfat or full fat plain yogurt – THAT’S IT! No cutting, no mixing, nothing but washing and arranging, which would be a task any toddler can do…

Strawberries and Creamy Dip

Strawberries and Creamy Dip
Author: 
Recipe type: Dessert
Cuisine: American
 
So simple it hurts, just arrange it pretty and give it a nice name!
Ingredients
  • Strawberries
  • Lowfat Yogurt
Instructions
  1. Wash your strawberries.
  2. Arrange them on a plate.
  3. Put about 1 cup of lowfat or full fat plain yogurt in the middle.
  4. Serve and enjoy!

Be sure to provide a bowl or two for strawberry stems if guests won’t have anywhere to put the strawberry stems.

Strawberry Soup

For breakfast or for a snack, strawberry soup is a delicious treat. It’s high in vitamin C, has calcium, protein, potassium, Omega-3 and is pretty filling!

Ingredients:

1.5 cups frozen strawberries

1/2 cup milk

2 tbsp ground flax seeds

1 banana

1 oz walnuts, sprinkle of chia & decoration

Strawberry Soup

For a more ice-cream like experience, add more frozen strawberries to the mix. To reduce calories, use fat free milk, skip the banana and reduce the amount of walnuts.

Strawberry Soup
Author: 
Recipe type: Breakfast
 
Ingredients
  • 1.5 cups frozen strawberries
  • ½ cup milk
  • 2 tbsp ground flax seeds
  • 1 banana
  • 1 oz walnuts
  • 1 tbsp chia seeds
Instructions
  1. Blend the frozen strawberries, milk, flax and banana well.
  2. Top with walnuts & chia seeds and serve!
Nutrition Information
Serving size: 500 grams Calories: 537 Fat: 33 Saturated fat: 3 Trans fat: 0 Carbohydrates: 60 Sugar: 34 Sodium: 58 Fiber: 21 Protein: 18 Cholesterol: 10

Strawberry Soup

How to Freeze Strawberries

Strawberries are tough to freeze right, but I have the BEST way to do it. Fail proof, freezer burn proof you’ll be in strawberries all year long. And the best bonus is that you’ll have icy cold strawberries for smoothies! And it’s so simple . . .

Easiest Way to Freeze Strawberries Ever

1. Soak your strawberries in water, rinse and place on a towel or paper towel to dry.

Fresh Strawberries

2. Prepare space in your freezer for a flat pan. Put parchment paper on the pan. Cut the greens off, slice the large strawberries in half and put them cut sized up. Medium or small strawberries can go directly on the parchment paper.

Strawberries to Freeze

That’s it! Place them in the freezer, once they’re frozen you can transfer them to another container.

Raw Oats – Strawberry Muesli

Raw oats are awesome! They’re healthy, gluten free and don’t need to be cooked. Once you get over the initial “strangeness” of eating raw oats, you’ll love this high fiber and healthy breakfast. Muesli, a European cereal based on raw oats is loved in Europe – give it a try where ever you live! Don’t buy expensive store bought muesli, it’s easy to do it yourself and healthier.

Recipe: Strawberry Muesli

Strawberry Muesli

Ingredients:

1 cup raw oats

1 cup sliced strawberries

1/2 cup walnuts

2 Tbsp ground flax (optional)

1 teaspoon brown sugar

Instructions:

Cover the oats with your choice of milk. Nut milk, rice milk, goat milk or regular cow’s milk will do the trick. Let them soak while you slice the strawberries thin. Add the strawberries and walnuts. Sprinkle with ground flax (optional fiber booster). If you like things a bit sweet, dust the mixture with some brown sugar.

TIPS on Raw Oats: Getting used to raw oats can take some time even for the most adventurous eaters. The texture can be a bit rough. The longer you soak your oats, the softer they will be.

Low Sugar Strawberry Rhubarb Jam

There’s nothing I enjoy more than learning how to make my own something, and then triumphantly claiming “I’ll never buy that again!”  Once you make your own jam or preserves you will never spend another penny on store bought.  Not only that, you can buy local and eat seasonally without eating only what’s in season.  These strawberries are in pretty bad condition – we bought them at closing time from a farmer’s market for almost nothing.

Warning: This recipe uses 1/2 the sugar of most recipes and might not set depending on the ripeness of the strawberries.  If it doesn’t set, no problem, the thickness of the rhubarb still makes it thick enough to spread.  I do not believe in using sugar substitutes!

Keeping the rhubarb smaller helps equalize the cooking time of the quick cooking strawberry versus the slow going rhubarb.

Low Sugar Strawberry Rhubarb Jam

Ingredients:

1 lb Strawberries, Hulled & Halved

1 lb Rhubarb, Cut into 2″ pieces

1 lb Sugar (Double the sugar for a more traditional jam)

1tsp Pectin (Can omit if using very under ripe strawberries)

2 tsp Lemon Juice

1 Tbsp Butter

Instructions:

Start cooking your rhubarb over medium heat in the same pot you will use to make the jam until it softens just a little.  Add the strawberries, pectin, lemon juice and butter then stir.  Keep on medium heat and stir until the sugar dissolves.  Switch to a low heat boil.  Stir occasionally and skim off any foam.  Using a thermometer (every home canner needs one) check your jam and turn off the heat when it reaches 222 degrees Fahrenheit (or 105 Celcius).  Using pre-sterilized jars, pour the jam into the jars.  Close the jars and turn upside down to cool.

Tips on Jam Making: Copper pots rule!  I know they’re expensive, but investing in one copper pot can give you great cooking results.  When I switched from regular pots to copper pots, I noticed a marked decrease in unintentional burned food.  Maybe it’s my imagination, but it seems like jam making is easier in the copper pot because the heat is more steady.

Tips on Jars: Use a funnel to pour into jars.  If you’re reusing jars, check and make sure there are absolutely no signs of wear and tear in the lids whatsoever.  In fact, I recommend purchasing new lids often – you can get them separate from the jars.

Tips on Pasteurization: This jam is NOT pasteurized – it must be used in about a month or two if refrigerated and should be frozen if you don’t think you will use it.  If you want to pasteurize it, do it.  Maybe when I’m a mommy I’ll pasteurize, but for right now I’m happy not pasteurizing.

Tips on What to do with Jam: If you’re like me, you have a glut of jam.  Aside from giving it away, here is one cute thing we did with ours.  We made Spelt Strawberry Rhubarb Jam Cookies.

Notes: While not necessarily inspired by this recipe, I did get the idea of adding butter in jam from this All Recipes Strawberry Rhubarb Jam.  I was happy with the results.