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
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
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!
This may just be the easiest appetizer you’ll ever make. Strawberries, mozzarella, and basil pair perfectly with a balsamic vinegar reduction in these Strawberry and Mozzarella Mini Brochettes, bringing out a savory sweet flavor combination that will satisfy your snack craving.
Assemble the skewers, starting with a strawberry that you must put upside down so that the skewers remain standing. Continue with a basil leaf, mozzarella, basil and ending with a strawberry. Repeat until finished.
When serving, drizzle with a drop of balsamic vinegar reduction on top of each skewer so it falls to the base.
Serving size: 2 skewers Calories: 43 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 4 g Sugar: 3 g Sodium: 7 mg Fiber: 1 g Protein: 2 g Cholesterol: 7 mg
A Strawberry Quinoa Parfait recipe made with California strawberries! Drizzled with honey and topped with strawberries and quinoa, this makes a sweet and delicious breakfast or snack. We used plain, non-fat Greek yogurt in our recipe, but you can choose your favorite flavored or plant-based yogurt for variety.
5-6 fresh California strawberries, stemmed and quartered
¼ cup cooked quinoa
2 Tbsp sliced almonds
1 Tbsp honey
Fresh mint leaves for garnish
Spoon half of the yogurt into a parfait glass. Layer half of the sliced strawberries on top, followed by half of the quinoa and a tablespoon of sliced almonds. Repeat the layering, ending with the remaining almonds on top. Drizzle with honey and garnish with fresh mint.
Serving size: 1 parfait Calories: 353 kcal Fat: 8 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 29 g Sodium: 86 mg Fiber: 5 g Protein: 28 g Cholesterol: 11 mg
Fresh strawberries and vanilla yogurt has got to be one of our all time favorite combinations, not only because of the great flavors but also because they’re both so healthy! The cool, creamy yogurt matches perfectly with the naturally sweet, juicy goodness of strawberries, and together they provide free-radical fighting antioxidants, tons of vitamin C, protein, and gut-healthy, live, active cultures.
The only thing that could make this treat even better is making it portable, and Michelle Smith at The Whole Smiths did just that when she created this impossibly easy Strawberry Yogurt Bark recipe featuring beautiful California strawberries. This easy recipe is great for making with the kids and can be taken as an on-the-go snack, packed easily into school lunches, or enjoyed at home straight out of the freezer. Feel free to use whatever type and flavor of yogurt you prefer – Greek yogurt, non-dairy options, and fruit flavored yogurts all work wonderfully. The honey drizzle is optional, but we highly recommended it for an added touch of sweetness. You could also personalize this a bit by adding other mix-ins such as graham cracker pieces for a strawberry cheesecake twist, or coarsely chopped almonds for a bit of crunch.
When you need a quick and easy appetizer to please a crowd, give these Blue Cheese Stuffed Strawberries a try. Created by dietitian Christy Wilson of Christy Wilson Nutrition, they are a sweet and savory bite-sized treat perfect for any get together.