1. Strawberry Jalapeno Jam Ingredients: strawberries, raw peppers, jalapeno, raw lemon juice, raw pectin, unsweetened, dry mix sugars, granulated Directions: Sterilize 12 half-pint canning jars and lids for at least 5 minutes. Set aside. In a large stockpot, add strawberries, peppers, lemon juice, and pectin, and stir. Cook at high till boiling. Add sugar and stir till dissolved. Bring back to boil and cook for an additional minute. Remove from heat. The mixture may be foamy on top. Using a funnel, ladle jam into jars, stirring before to get rid of the foam and to distribute the strawberries/peppers. Wipe down edges of jars with a damp rag and top with lids and screw on rings. Bring water to boil in canning pot. Place jars in potwater should be at least 1 inch above the jar tops. Process jars for 10 minutes in boiling water. Turn off heat, remove jars from pot to a wood surface, and let cool overnight. Do not tip jars or push on the lids until the following morning. Serve over warmed cream cheese (1 minute in the microwave) and crackers. Enjoy! Source Archive
2. Old Fashioned Strawberry Jam Ingredients: strawberries, raw sugars, granulated lemon juice, raw Directions: In a mixing bowl, crush strawberries in batches until you have 4 cups of mashed berries. In a heavy-bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, dont bother with processing and just refrigerate. Makes 5 cups. Source Archive
3. Strawberry Shimmer - South Beach Ingredients: strawberries, raw water, bottled, generic strawberries, raw yogurt, vanilla, non-fat Directions: Coat a 4-cup mold with cooking spray. In a small bowl, dissolve the gelatin in the boiling water. Add the strawberries and stir until the strawberries thaw. Chill for 30 minutes, or until thickened. Beat with an electric mixer on medium speed until frothy. Fold in the yogurt. Pour the mixture into the prepared mold and chill for 1 1/2 hours, or until firm. Source Archive
4. Strawberry Sauce Ingredients: strawberries, raw strawberries, raw sugars, granulated vanilla extract Directions: Blend 1 pound strawberries, hulled; 1/4 cup sugar; and 1/4 teaspoon vanilla extract until smooth. Stir in 1 pound strawberries, hulled and cut in half. Cover and refrigerate up to 3 days. Source Archive
5. Strawberry Frozen Yogurt Ingredients: strawberries, raw sugars, granulated alcoholic beverage, distilled, vodka, 80 proof yogurt, greek, plain, nonfat lemon juice, raw Directions: Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often. Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. If you wish, press the mixture through a mesh strainer to remove any seeds. Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturers instructions. For Strawberry Frozen Yogurt Meringues (pictured on page 235), fill Meringue Nests (page 234) with Strawberry Frozen Yogurt. Add a dollop of Whipped Cream (page 170), and surround the frozen yogurt and meringue shell with lots of sliced sweetened strawberries, adding a few raspberries or mango slices if you like. Source Archive
6. Strawberry Sauce Ingredients: strawberries, raw sugars, granulated lemon juice, raw strawberries, raw Directions: Slice off stem from strawberries and cut in half. Pour sugar over strawberries and fold gently. Let strawberries sit for 30 minutes. Pour strawberries and juice into saucepan and add lemon juice. Bring to a simmer over medium heat then cook on low for 10 minutes. Add dry strawberry gelatin and stir until dissolved. Remove from heat and let cool. Source Archive
7. Chocolate Milk Shakes Recipe Ingredients: milk, buttermilk, fluid, cultured, lowfat spartan, real semi-sweet chocolate baking chips, ice creams, vanilla Directions: Place lowfat milk and syrup in blender. Cover and blend on high speed 2 seconds. Add in ice cream. Cover and blend on low speed till smooth, about 5 seconds. 2 servings; 1 c. each. 295 calories per serving! May substitute strawberry topping, pineapple, 1 Tbsp. natural instant dry malted lowfat milk, or possibly diced bananas for other shakes. Source Archive
8. Strawberry Chocolate Chip Muffins Ingredients: spartan, real semi-sweet chocolate baking chips, jams and preserves, apricot wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cream, sour, cultured Directions: Filling: in a small bowl, combine chocolate chips and strawberry jam. Set aside. Batter: in medium bowl, combine dry ingredients. In large bowl, whisk together sour cream, sugar, butter and eggs until smooth. Stir in flour mixture until just combined. Spoon batter into muffin cups. Make an indentation in each. Fill with 1 teaspoon of the chocolate strawberry filling. Bake at 375 for 22-24 minutes. Source Archive
9. Pink Delicious Punch Ingredients: ice creams, strawberry beverages, carbonated, ginger ale strawberries, raw Directions: Combine all ingredients in a punch bowl. Stir well. Source Archive
10. Strawberry Burnt Cream Ingredients: cream, fluid, heavy whipping strawberries, raw sugars, brown Directions: Preheat broiler. Chill mixer beaters and bowl in freezer, allowing 5 to 10 minutes for this before you start. Start whipping cream at medium speed. Meanwhile, hull the strawberries, washing if only sandy. Spread in a baking dish, halving any that are large. When cream holds stiff peaks, spread over strawberries. With your fingers, crumble brown sugar over cream, spreading as evenly as possible. Broil very close to heat until sugar has melted and cream starts to brown, 3 to 4 minutes. Serve at once. Source Archive
11. Healthy & Yummy Strawberry & Rose Yogurt Parfait Ingredients: strawberries, raw raspberries, raw yogurt, greek, plain, nonfat water, bottled, generic oats nuts, almonds Directions: Mix up together, then serve and eat! You can also refridgerate but it's better fresh when the oats and almonds are still crunchy. Source Archive
12. Sugar Free Crock Pot Strawberry Applesauce Ingredients: apples, raw, with skin apple juice, canned or bottled, unsweetened, without added ascorbic acid strawberries, raw Directions: Put all ingredients in crock pot. Cover and cook on Low for 8 hours or high for 4. With a slotted spoon, spoon apples in to a food mill and process over a large bowl. Sauce will be thick, you can add some of the crock pot juice if you like. Depending on the tartness of your apples, you may choose to sweeten. If using sugar, do so sparingly until you get to desired sweetness. If you want to freeze ladle into freezer bags and gently press out air, seal, and lie flat in freezer. Source Archive