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
