Monday, May 2, 2016

Strawberries Delight

Strawberries are simply awesome--stand alone sweet or combined with other flavors--these little bites make for an easy snack or light dessert! In other words, ideal for college cooking and college living especially when the farmer's markets start opening for business. Try seeing which fruits you can get during prime season to make your meals (and eating) bursting with flavor (and nutrition).


The recipe I am posting below was listed on the last page of Cooking Light May 2016 edition--almost like a side note or after-thought or space-filler--but what an idea for anyone trying to keep desserts simple, clean and healthy without sacrificing deliciousness and cravings. 

Additionally, this hidden gem of a recipe identified a simple way to ensure common leftover ingredients like low-fat sour cream do not go to waste, but instead, get incorporated as a component to making your fruit salad "sing"--multi-use in other words!  Add a few small chocolate chip cookies and you are good to go!

Would recommend less sugar when the berries are sweet...maybe none at all!)

Strawberry Delight

Equipment:
Large bowl 
Paring knife
Mixing bowl
Whisk

Ingredients:
1 lb of rinsed, hulled and quartered strawberries
3 Tbls of sugar or use Vanilla Agave syrup
1/2 tsp grated orange rind
2-3 Tbls of orange juice
1-2 basil or mint leaves, finely chopped (optional)

Dipping Sauce:
7 Tbls reduced-fat sour cream or greek yoghurt
1/4 cup heavy whipping cream
1 Tbls sugar
1/4 tsp vanilla extract

Instructions:
1. Wash your hands and the strawberries. 
2. Prep your fruit.
3. Add sugar, orange rind and orange juice to the strawberries. Let stand x 20 min.



4. Prep your dipping sauce by combining sour cream, whipping cream, sugar, and vanilla.




6. Enjoy the sun in your mouth today!