COOKING WIH STRAWBERRIES

 

                                     

 

                                          FROZEN STRAWBERRY YOGURT

500 g (1 lb) fresh, ripe strawberries, hulled and sliced

42 g ( 1.8 ox) stevia or more if preferred

1 liqueur glass METAXA brandy

2 tbsp orange juice

A few drops of lemon juice to accentuate the taste

A pinch of salt

250 g (8 1/3 oz) light yogurt

 

Marinate the strawberries with the stevia, alcohol, orange and lemon juices and salt, cover and refrigerate for about 2 hours.

 

Then blend until smooth, taste, and add some more stevia, if necessary.  Blend again and sieve   Combine the fruit pulp with the yogurt and mix well together.

 

The easiest way to freeze the strawberry yogurt is in an ice cream machine.  Alternately, freeze it in a covered ice cream container, and when half frozen beat well and quickly return it to the freezer.  Repeat the procedure twice more.   

 

 

 

                                            SILKY STRAWBERRY SORBET

 

6 packets of stevia sweetener

1 cup strawberries

1 cup orange juice

A tiny pinch of salt

 

Combine all the ingredients in a blender and pulse until smooth.  Pour into an ice cream container and after one hour, whip and quickly return the sorbet to the freezer  After a couple of hours whip once more.

Whip again before serving.    

                                                           STRAWBERRY SMOOTHIE

                                          

1 packet stevia or more

2 cups strawberries, hulled

2 cups plain yogurt

1 tsp lemon juice

20 ice cubes

 

Place the strawberries and the ice cubes in a blender add the yogurt, lemon juice, and stevia, a little at a time in order to acquire the desired sweetness.   Blend until smooth

 

Pour into individual glasses and enjoy this strawberry delight.

 

 

                                               STRAWBERRY JAM

1 kg (2 lb) strawberries, hulled and quartered

100 g  (3.5 oz)  stevia

2 tsp pectin

 2 tbsp lemon juice

2 tbsp water

 

Prepare the jars by sterilizing in boiling water for 10 minutes.  Wash hull and chop the strawberries, then place them in a saucepan and mash with a potato masher in order to release some of their juices and natural pectin.  Place the saucepan on the stove and bring it to a boil.

 

Meanwhile, mix the pectin with the stevia and slowly pour it into the strawberry mixture, stirring constantly to ensure that it is evenly distributed throughout the fruit mixture.  Add the lemon juice and water and mix well.

 

Boil the jam, over high heat, stirring occasionally, for 5 minutes or until the jam thickens   Using a ladle spoon the hot jam into the sterilized jars leaving a 1 cm space.  Wipe the rims of the jars and seal tightly with the sterilized lids.  Place the filled jars in  a boiling water bath for 5 minutes and set aside to cool.      

  

 

                                            STRAWBERRY GREEK SALAD

500 g ((1 lb) strawberries. hulled and halved

2 spring onion, trimmed and finely sliced

1 cucumber, peeled and finely sliced

120 g (10 oz) feta cheese crumbled

 

Dressing:

2 tbsp olive oil

2 tsp balsamic vinegar

Salt and freshly ground pepper to taste

1 tsp or more Greek honey

(Mix well until the dressing thickens)

 

Place all the ingredient for the salad in a large bowl, pour the dressing over and toss.