Servings Per Recipe: 6
Amount Per Serving
Calories: 236
Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g Dietary Fiber: 4.2gProtein: 3g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Showing posts with label Strawberry. Show all posts
Showing posts with label Strawberry. Show all posts
Saturday, July 27, 2013
Fruit Crumble Recipes: Low Sugar Strawberry Rhubarb Crunch
4 cups chopped fresh rhubarb1 pint strawberries, hulled and sliced1 tablespoon honey1 cup rolled oats1/2 cup packed brown sugar1/4 cup butter1 teaspoon ground cinnamonPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm. Amount Per Serving Calories: 236 | Total Fat: 8.9g | Cholesterol: 20mg Powered by ESHA Nutrient DatabaseLow Sugar Strawberry Rhubarb Crunch VIEW DETAILED NUTRITION
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Saturday, July 20, 2013
Strawberry Oatmeal Breakfast Smoothie
1 cup soy milk 1/2 cup rolled oats 1 banana, broken into chunks 14 frozen strawberries 1/2 teaspoon vanilla extract 1 1/2 teaspoons white sugar In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve. Amount Per Serving Calories: 236 | Total Fat: 3.7g | Cholesterol: 0mg Powered by ESHA Nutrient DatabaseStrawberry Oatmeal Breakfast Smoothie
Servings Per Recipe: 2
Amount Per Serving
Calories: 236
Total Fat: 3.7gCholesterol: 0mgSodium: 65mgTotal Carbs: 44.9g Dietary Fiber: 5.9gProtein: 7.6gSunday, March 4, 2012
Tiramisu: Strawberry Tiramisu for Two
1 pint fresh strawberries1/2 cup confectioners' sugar1 cup mascarpone cheese1/2 cup heavy cream2 tablespoons coffee-flavored liqueur18 ladyfingers1/3 cup chilled espresso1/2 teaspoon unsweetened cocoa powderCut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish. In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside. In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened. Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers. In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree. Amount Per Serving Calories: 638 | Total Fat: 41.9g | Cholesterol: 220mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
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Servings Per Recipe: 4
Amount Per Serving
Calories: 638
Total Fat: 41.9gCholesterol: 220mgSodium: 118mgTotal Carbs: 55.6g Dietary Fiber: 2.4gProtein: 10.5g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Thursday, July 28, 2011
Healthy Breakfast Recipes: Strawberry Sensation Smoothie | Submitted By: MW
3/4 cup frozen strawberries1/2 orange, peeled1/2 cup apple juice1/4 cup vanilla yogurt1 teaspoon finely ground almondsBlend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth. Amount Per Serving Calories: 209 | Total Fat: 2.9g | Cholesterol: 3mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
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Servings Per Recipe: 1
Amount Per Serving
Calories: 209
Total Fat: 2.9gCholesterol: 3mgSodium: 46mgTotal Carbs: 43.7g Dietary Fiber: 4.9gProtein: 5.1g VIEW DETAILED NUTRITION About: Nutrition InfoUh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Tuesday, July 26, 2011
Dessert Gelatins: Strawberry Whip | Submitted By: Emily
2 (6 ounce) packages strawberry flavored gelatin4 cups water1 cup frozen strawberries, thawed1 (8 ounce) container frozen whipped topping, thawedCombine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate. Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled. Amount Per Serving Calories: 134 | Total Fat: 3.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
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Servings Per Recipe: 15
Amount Per Serving
Calories: 134
Total Fat: 3.8gCholesterol: 0mgSodium: 98mgTotal Carbs: 24.1g Dietary Fiber: 0.3gProtein: 2.3g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Wednesday, December 1, 2010
Frozen Desserts: Easy, Eggless Strawberry Ice Cream | Submitted By: ejw825
2 cups whole milk2 cups heavy cream1 cup white sugar1/4 teaspoon salt2 teaspoons vanilla extract2 cups mashed fresh strawberries2 drops red food coloring (optional)In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions. Amount Per Serving Calories: 354 | Total Fat: 23.4g | Cholesterol: 86mg Powered by ESHA Nutrient DatabaseEasy, Eggless Strawberry Ice Cream VIEW DETAILED NUTRITION
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Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This recipe is proof that ice cream can be rich and delicious even without eggs! I scaled the servings to six so it would fit in my Cuisinart ice cream maker, using a ratio of 2 cups heavy cream to 1 cup half and half, which is what suits my tastes. I cut the vanilla back a bit (1 tsp. for a six serving recipe) and didn't use the food coloring. I added an extra half cup of strawberries, pureeing the first 1-1/2 cups, then just mashing the extra half cup. I didn't want the chunks too big as I know they just become icy and hard. Between the recipe itself and the slight changes I made I found this just perfect--I'm glad I cut back on the vanilla, as I didn't want it to interfere with the simple flavors of strawberries and cream on their own. Also, using the ratio of heavy cream and half and half as I do ensures a rich and creamy ice cream with a smooth mouth feel. The amount of sugar the recipe calls for is just right. I added the salt as well, knowing it heightens flavors and makes it come to life, tho' this could easily be omitted. This is such a basic and easy recipe that it would work equally as well with other fruits, maybe only having to adjust the sugar depending on the sweetness of the fruit. Nothing's better than a cooked, frozen custard, but this quick and easy ice cream is a fine runner-up! Was this review helpful? [ YES ]
66 users found this review helpful Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!![]()
Servings Per Recipe: 8
Amount Per Serving
Calories: 354
Total Fat: 23.4gCholesterol: 86mgSodium: 121mgTotal Carbs: 34.1g Dietary Fiber: 1.2gProtein: 3.6g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This recipe is proof that ice cream can be rich and delicious even without eggs! I scaled the servings to six so it would fit in my Cuisinart ice cream maker, using a ratio of 2 cups heavy cream to 1 cup half and half, which is what suits my tastes. I cut the vanilla back a bit (1 tsp. for a six serving recipe) and didn't use the food coloring. I added an extra half cup of strawberries, pureeing the first 1-1/2 cups, then just mashing the extra half cup. I didn't want the chunks too big as I know they just become icy and hard. Between the recipe itself and the slight changes I made I found this just perfect--I'm glad I cut back on the vanilla, as I didn't want it to interfere with the simple flavors of strawberries and cream on their own. Also, using the ratio of heavy cream and half and half as I do ensures a rich and creamy ice cream with a smooth mouth feel. The amount of sugar the recipe calls for is just right. I added the salt as well, knowing it heightens flavors and makes it come to life, tho' this could easily be omitted. This is such a basic and easy recipe that it would work equally as well with other fruits, maybe only having to adjust the sugar depending on the sweetness of the fruit. Nothing's better than a cooked, frozen custard, but this quick and easy ice cream is a fine runner-up! Was this review helpful? [ YES ] 66 users found this review helpful Since I am from Wisconsin an egg-based custard, as we call it, is what I'm used to. This... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Sunday, November 21, 2010
Low-Fat Recipes: Strawberry Champagne Soup | Submitted By: Tori99999
5 cups quartered strawberries1/4 cup white sugar1/8 teaspoon salt1 cup champagnePlace the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving. Amount Per Serving Calories: 162 | Total Fat: 0.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database VIEW DETAILED NUTRITION
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Servings Per Recipe: 4
Amount Per Serving
Calories: 162
Total Fat: 0.6gCholesterol: 0mgSodium: 78mgTotal Carbs: 29g Dietary Fiber: 3.9gProtein: 1.3g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!
Sunday, October 3, 2010
Fruit Crisp Recipes: Rhubarb Strawberry Crunch | Submitted By: Michelle Davis
1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. Amount Per Serving Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg view all reviews » 
This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ]
185 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...![]()
This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ] 185 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...
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