Strawberries…

 

It is hard to believe that last year at this time I was making strawberry jam. We are itching for fresh strawberries to show up at the farmers market. My son and I are making plans to go picking them as well.

So with the thought of those sweet, red berries banging out a tattoo on my taste buds; I thought I would share with you two recipes that they have the leading role.

The first is strawberry cream squares. These are light, but full of flavor and textures from pecans, jell-o and fruit. You can use sugar free gelatin and non-fat sour cream if you need a “light” version

6 ounce package of strawberry gelatin

2 cups boiling water

20 ounces frozen strawberries

13 ½ can pineapple, crushed

2 large ripe bananas, diced finely

1 cup pecans, finely chopped

16 ounces of sour cream

Dissolve gelatin in water. Add frozen strawberries; stir occasionally until thawed

Add pinapple and bananas, stir in pecans

Pour half of mixture into a 8X8 inch pan and chill until firm

Reserve 1.5 ounces or 9 teaspoons of sour cream.

Spread sour cream evenly on top, pour remaining mixture on top and chill until firm

Cut into 9 squares and top with reserved sour cream (1 teaspoon per square)

 

Strawberry Parfait…

I saw this on a jell-o box and added more strawberries to it. I like whipped cream over cool whip, if you would like to use the cool whip you will need a half cup.

2 cups cold milk

1 package 3.4 ounces of jell-o strawberry crème flavor instant pudding

¾ cup sliced fresh strawberries plus 4 whole strawberries

Whipped cream

Beat milk and pudding mix with a whisk for 2 minutes, refrigerate for 5 minutes.

Divide sliced strawberries into to 4 portions, layer in dessert dishes strawberries, whipped cream, and pudding. Top each dish with more whipped cream and a whole strawberry