2 cups vanilla flavored Greek yogurt (we used low-fat)
2 tsp honey
1 lb California Strawberries, sliced
¼ cup slivered almonds
¼ cup dark chocolate morsels, melted
Line a rimmed baking sheet with parchment paper. Set aside.
With a rubber spatula, mix yogurt and honey in a medium sized bowl. Pour and spread mixture evenly onto prepared sheet to about ¼ inch thick. Top with sliced strawberries and slivered almonds.
In a small microwave safe bowl, heat dark chocolate for about 1 minute then stir until smooth. Heat for and additional 30 to 60 seconds or until all chocolate is melted. Carefully transfer melted chocolate to a plastic bag. Snip off one end to make a mini-piping bag and drizzle chocolate over the entire yogurt mixture.
Transfer baking sheet to freezer and allow yogurt to freeze for 2-3 hours or until completely frim. Break bark into about 12 pieces and serve immediately or store in large zip top bag or airtight container.
Serving size: 1 piece Calories: 96 kcal Fat: 4 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 9 g Sodium: 18 mg Fiber: 1 g Protein: 5 g Cholesterol: 2 mg
The idea of making a homemade strawberry tart from scratch might sound intimidating, but I promise it’s not difficult at all! The key to preparing simple tarts at home is to use a few good quality ingredients and not much else. Fresh California strawberries, creamy mascarpone cheese, sugar, pure vanilla extract, and a delicate dough are all you need to create a lovely homemade tart. I’ve suggested a very forgiving tart dough recipe here, but you can certainly use a store-bought pie crust if you’re not ready to venture into homemade dough just yet.
I have a few recipe tips for you to help make this a fun, easy baking experience:
Keep in mind that because these tarts are smaller, it’s easier to roll the dough into the pans. I’ve used 4.75-inch fluted tart pans with removable bottoms. Use your thumb to gently press the dough into the fluted sections.
If you’re using homemade dough, weigh it down with beans wrapped in foil while baking to prevent the dough from puffing up. If you’re using store-bought dough, you can skip the beans and just prick the bottom with a fork several times to let air escape.
Try to select similarly sized strawberries for the tart; it will create a beautiful, even presentation when you go to layer the berries over the filling. If your strawberries are very sweet, the tart will be plenty sweet on its own with the mascarpone filling. If they could use a little pick me up, dust some powdered sugar on top.
Tart Shells (2, 9-inch store-bought pie crusts may be substituted)
2¾ cups all-purpose flour (12 oz)
3 Tbsp granulated sugar
8 oz unsalted butter, chilled and cubed
2 large egg yolks
¼ cup cold water
½ tsp pure vanilla extract
24-32 small to medium strawberries (6-8 per tart, see notes), hulled and sliced in half
8 oz mascarpone cheese
1 Tbsp granulated sugar
½ tsp pure vanilla extract
Confectioners’ sugar for serving (optional)
To make the Tart Shells (see notes if using store-bought):
Place the flour and sugar in a food processor and pulse a few times to combine. Add butter and pulse several more times until the butter is incorporated.
In a small bowl, whisk together the eggs, water, and vanilla. With the machine running, add the liquid ingredients until the dough forms. Turn the mixture out onto plastic wrap, kneading once or twice if there are unevenly mixed spots, then flatten and chill for two hours.
On a lightly floured surface, roll the dough to about ¼ inch thin, then divide into quarters. One at a time, roll each piece around a rolling pin, then unroll into the tart shell, gently pressing the dough into the flutes. Trim away excess dough, and chill for 15 minutes while preheating the oven to 375 degrees F.
Place the tart pans on a baking sheet. Use a fork to prick several holes in the bottom of the dough, then top with foil and dried beans. Bake for around 15 minutes, carefully removing the beans midway through, until the dough has firmed up on the bottom. Allow to cool.
To make the Filling:
In a small bowl, combine the mascarpone, sugar, and vanilla extract, stirring until smooth. Use a small spatula or spoon to spread evenly between the 4 tart shells (about 2 tablespoons each).
Layer the strawberries on top of the filling, starting with the outer circle and moving toward the center.
If using, dust with a light layer of sifted confectioners’ sugar.
Tart should be served within 2-3 hours for best results.
I recommend starting with 2 pints of strawberries. There will be leftovers, but you’ll be able to pick through the berries to find ones that are similarly sized for presentation If using store-bought pie dough, roll into the tart shells and bake according to package instructions. Allow to cool before adding the filling.
Serving size: ¼ mini tart Calories: 280 kcal Fat: 19 g Saturated fat: 11 g Trans fat: 0.5 g Carbohydrates: 24 g Sugar: 7 g Sodium: 11 mg Fiber: 1 g Protein: 4 g Cholesterol: 71 mg
2 cups hulled and quartered strawberries + ½ cup strawberries
5 Tbsp maple syrup
1 tsp vanilla extract
½ tsp lemon juice
4 cups vanilla unsweetened almond milk
¾ cup chia seeds + 1 Tbsp
1 Tbsp unsweetened cocoa powder
¼ cup mini semisweet chocolate chips
Add the two cups of hulled and quartered strawberries to a saucepan along with 1 tablespoon of maple syrup, ½ teaspoon of the vanilla extract and the lemon juice. Heat the saucepan over medium-low heat and gently press down on the strawberries with a fork to help break them up. Stir the strawberries occasionally and continue to use the fork to break them down. Cook the strawberries down for about 10 minutes until most of the moisture is removed and you are left with a thicker jam-like compote. Remove from the heat and cool slightly.
In a bowl, add one cup of almond milk, three tablespoons of the chia seeds, one tablespoon of the maple syrup and the remaining ½ teaspoon of vanilla extract. Using a whisk, whisk the mixture for 2 minutes until it thickens slightly. Let sit for 2-3 minutes and whisk for an additional minute. Place the chia pudding in the refrigerator for 6-8 hours to set.
In a separate bowl add one cup of almond milk, three tablespoons of the chia seeds, one tablespoon of the maple syrup and cocoa powder. Using a whisk, whisk the mixture for 2 minutes until it thickens slightly. Let sit for 2-3 minutes and whisk for an additional minute. Place the chia pudding in the refrigerator for 6-8 hours to set.
In a separate bowl add the remaining two cups of almond milk, four tablespoons of the chia seeds, 2 tablespoons of the maple syrup and the strawberry compote. Using a whisk, whisk the mixture for 2 minutes until it thickens slightly. Let sit for 2-3 minutes and whisk for an additional minute. Place the chia pudding in the refrigerator for 6-8 hours to set.
Once the chia pudding is set, slice some of the remaining strawberries and line the outside bottom of 4 serving glasses. Evenly pour the strawberry chia pudding amongst the glasses. Then layer with the vanilla and chocolate chia pudding in the same fashion.
To serve, chop the remaining of the strawberries and serve over top of the chia pudding along with the mini chocolate chips.
Serving size: 418 g Calories: 412 kcal Fat: 22 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 52 g Sugar: 26 g Sodium: 321 mg Fiber: 23 g Protein: 12 g Cholesterol: 0 mg
These Strawberry Whoopie Pies are such a fun treat to make for family and friends.
It is generally accepted that whoopie pies originated in New England, where they are a Pennsylvania Amish tradition. Traditionally, they were made with vegetable shortening and not butter, and the two soft cookies were made of leftover batter. While the most common combination is a chocolate cookie with creamy white filling, there are lots of other unique variations to try.
In a large bowl, mix the box cake, eggs and oil to create a gooey batter. Roll into balls and place on a cookie sheet a couple of inches apart. Bake according to box cake package directions. Remove from oven and let cool.
To make Strawberry Filling:
In another large bowl, place butter and beat until creamy. Add powdered sugar and vanilla and beat until fluffy. Add the diced strawberries and fold with a spatula until well incorporated.
To assemble Whoopie Pies:
Take one cookie and top with filling. Add strawberry slices and top with another cookie to create the whoopie sandwich.
Nutrition information calculated based on a 12 pie yield.
Serving size: 1 whoopie pie Calories: 451 kcal Fat: 27 g Saturated fat: 8 g Trans fat: 0.5 g Carbohydrates: 49 g Sugar: 36 g Sodium: 250 mg Fiber: 0 g Protein: 4 g Cholesterol: 101 mg
Batidos, also known as licuados, are handmade blended beverages popular in Latin America. Similar to smoothies, they are typically made with fruit, milk, and ice. This Strawberry Papaya Batido by Sylvia Klinger, RD is especially refreshing! Both strawberries and papayas are excellent sources of vitamin C, plus strawberries are loaded with antioxidants that protect against cardiovascular disease and cancer while also improving gut health.
This Sweet and Spicy California Strawberry Tonic is actually full of fruits and veggies! Strawberries, cucumbers, and tomatoes combine with sweet honey and spicy red pepper sauce for a cocktail that’s sure to provide a “tonic” for any weekday woes!
There’s nothing like a good, spicy salsa to add a little kick to chips, tacos, or even scrambled eggs. This Spicy Strawberry Salsa from Sylvia Klinger, RD works especially well over grilled fish, and will be your new go-to!
These Pork Chops with Strawberry Guava Sauce by Sylvia Klinger, RD are a delicious way to add fresh, bright flavor to a family favorite.
There are many different cuts for pork chops. Loin chops (also known as center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, or top-loin chop) are very lean, with very mild pork flavor. They make the perfect backdrop for the bold and spicy flavors like adobo seasonings and chipotle sauce used in the rest of the dish.
½ cup fresh or canned guavas, chopped or fresh papaya
1½ cups chicken broth
3 Tbsp olive oil
1 to 2 tsp hot chipotle sauce
2 green onions, chopped
4 garlic cloves, chopped
1 cup strawberries, diced (for garnish)
In medium skillet, heat oil and cook garlic for a few seconds or until tender. Add pork chops to the skillet and sprinkle with adobe seasonings. Cook over medium heat for 5 to 8 minutes or until juices run clear. Set aside.
Meanwhile, in a small sauce pan, combine sauce ingredients and simmer mixture at low heat for about 10 to 12 minutes.
To serve, divide and drizzle sauce and diced strawberries over 4 pork chops.
Serving size: 1 pork chop Calories: 534 kcal Fat: 40 g Saturated fat: 10 g Trans fat: 0 g Carbohydrates: 8 g Sugar: 4 g Sodium: 481 mg Fiber: 2 g Protein: 38 g Cholesterol: 102 mg
Bite-sized desserts are so much fun! These Mini Creamy Strawberry Empanadas by dietitian Sylvia Klinger of Hispanic Food Communications, Inc. make the perfect bite-sized treat. While empanadas are traditionally filled with savory ingredients, this sweet variation shows just how versatile these pastry turnovers can be.
1 package frozen empanada disks (thawed) or 2 refrigerated pie crusts
1 egg white - mixed egg white with 1 tsp water
Preheat oven to 350 degrees F.
In a medium sauce pan, bring milk, orange zest and cinnamon stick to a slow simmer over medium heat, watching the milk carefully so it doesn’t scorch or boil over. Simmer for 10 minutes; remove cinnamon stick and zest and reduce the heat down to low.
In a small bowl, mix together the egg yolk, sugar, cornstarch and vanilla in a small bowl. Add 1 tablespoon of hot milk into the egg mixture, stirring constantly. Repeat with another tablespoon milk. Add the egg mixture to the milk and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes. It should be the consistency of creamy pudding. Allow mixture to cool to room temperature for 30 minutes before using. Once cool add the strawberries.
Roll each crust unto a flat surface. Fill each circle with about 1 tablespoon of cooled filling. Carefully fold the dough in half, taking care to keep the filling inside the pocket. Press the edges shut and then seal using the tines of a fork. Brush with egg white mixture.
On a medium size cookie sheet, place the sealed empanadas and bake for 15 to 20 minutes or until golden brown. Serve warm or at room temperature.