June 17, 2002
Dining In: Berry, Berry Delicious
Strawberry Honey Frozen Dessert
1 c. milk
1/3 c. mild honey, like clover or wildflower
Pinch of salt
1 large egg, beaten slightly
6 oz. low-fat strawberry yogurt
1/2 tsp. vanilla extract
1/2 pint strawberries, pureŽd in blender
1/2 pint strawberries, hulled and halved
In medium, heavy saucepan over medium heat, scald milk with honey and salt until bubbles form around edge of pan, about 2 minutes.
Whisking briskly, gradually pour one-fourth of hot milk into egg. Transfer mixture back to saucepan. Reduce heat to medium-low and cook, stirring constantly with wooden spoon, until mixture thickens and coats spoon lightly about 4-6 minutes. (Do not let it simmer or boil, or mixture will curdle and spoil.) Immediately pour mixture into metal bowl.
Whisk yogurt, vanilla and strawberry pureŽ into hot mixture. Chill down, either in refrigerator or by setting bowl inside larger one filled with ice and cold water, stirring occasionally until mixture is cool.
Pour yogurt mixture into glass or other non-metal, 8-inch square pan. Place in freezer. Stir well every 20-30 minutes until yogurt is frozen and smooth, about 3 hours, depending on freezer. (An ice cream maker can be used.)
When frozen, scoop into bowls and serve. Frozen yogurt is best served the day made. (If stored, it becomes icy, which can be remedied by breaking mixture into chunks and lending in blender or food processor until thick and almost smooth. Refreeze slightly, about 1 hour, before serving.)
Divide frozen yogurt among 4 dessert plates. Garnish each with strawberry halves.
Makes 4 servings
Recipe courtesy of American Institute for Cancer Research (AICR)
2 c. milk
3 large egg yolks
1/3 c. sugar
3 Tbsp. flour
Pinch of salt
2 tsp. pure vanilla extract
1 loaf (about 14 oz.) fat-free pound cake
1/4 c. fruit-sweetened strawberry spread
1 1/2 c. (12 oz.) strawberries, sliced
1/4 c. heavy cream
1 Tbsp. sliced almonds
In heavy, medium saucepan, heat milk until bubbles show around edge. Set aside.
In small bowl, whisk egg yolks. Beat in sugar until mixture thickens. Mix in flour and salt until smooth. Whisk in one-fourth of warmed milk. Stir mixture into remaining milk in pan.
Set pan over medium-low heat. Cook, whisking briskly, until custard coats wooden spoon and a clear path remains after running a finger down the center of spoon's back, about 5 minutes. Immediately pour custard into medium bowl to stop cooking. Mix in vanilla.
Cover with plastic wrap to prevent skin from forming. Let stand until room temperature, about 1 hour.
Cut cake horizontally into 4 slices. Tearing them as needed, cover bottom of 2-quart glass bowl with half the cake. Spread half the jam thinly over cake. Spoon over half the strawberries. Pour half the custard to cover berries. Repeat, making second layer.
Whip cream in chilled bowl. Spread gently over top of custard. Sprinkle on almonds. Let sit 30 minutes.
Cover and refrigerate until completely chilled, 4 hours over overnight. (Tastes best made in advance so cake has time to absorb liquid and flavors have time to fully develop.)
Makes 12 1/2-cup servings.
Recipe courtesy of AICS
1/2 (15-ounce) package folded, refrigerated, unbaked pie crust (1 crust) at room temperature
1/2 c. granulated sugar
1/4 c. cornstarch
1 1/4 c. water
2 eggs, lightly beaten
2 Tbsp. butter
1/2 c. lemon juice
2 c. fresh strawberries, sliced (or whole raspberries)
Sifted powdered sugar
Preheat oven to 450 degrees. Roll pie crust on floured surface to 1 1/2-inch wide circle. Ease into a 10-inch tart pan with removable bottom. Trim even with edge and prick well with fork.
Line with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4-5 minutes longer or until golden. Cool.
Combine granulated sugar and cornstarch in medium-sized heavy saucepan. Stir in water. Cook and stir over medium-high heat until thickened and bubbly. Cook an stir 2 minutes longer. Remove from heat.
Gradually stir about half of the hot mixture into eggs; return egg mixture to saucepan. Cook and stir until almost oiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir in butter; gently stir in lemon juice. Spread in prepared tart shell. Chill 4-24 hours.
Before serving, remove circular pan "side." Place berries in center of tart and sprinkle with powdered sugar. Garnish with edible flowers if desired. Store leftovers covered in refrigerator.
Recipe courtesy of Family Features
Homemade Strawberry Jam in 30 Minutes
2 c. (about 1 quart) fully ripe strawberries
4 c. sugar measured into separate bowl
3/4 c. water
1 box fruit pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 c. prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes; stir occasionally.
Mix water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
Fill each container quickly to within 1/2 inch of top. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Makes about 6 (1-cup containers)
Recipe courtesy of Family Features