Jumbo Strawberry Muffins

Jumbo-Strawberry-Muffins-116

We all know that fresh, plump California strawberries are wonderful on their own, but straight out of the oven they’re an entirely different level of delicious. This Jumbo Strawberry Muffin recipe by Jennifer at Savory Simple is a great on-the-go or anytime snack.

These muffins are a simple way to use up strawberries that, by some miracle, have not yet been eaten. Pro tip: chop up fresh strawberries and freeze them before using in this recipe to help keep juices in place while the muffins bake.

Jumbo Strawberry Muffin
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Prep time: 
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Serves: 6
 
Ingredients
  • 2½ cups (10 oz) all-purpose flour
  • 1 tsp grated lemon zest
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 large egg
  • 1 cup (7 oz) granulated sugar
  • 4 Tbsp unsalted butter, melted and cooled slightly
  • 1¼ cups plain, non-fat yogurt
  • 2 tsp pure vanilla extract
  • 1½ cups fresh or frozen chopped California Strawberries
Instructions
  1. Place an oven rack in the center position and preheat oven to 350 degrees F. Spray a jumbo muffin pan with nonstick baking spray.
  2. Add the flour and zest to a large bowl, using clean fingers to press the zest into the flour and break up any clumps. Whisk in the baking powder and salt.
  3. In a medium bowl, vigorously whisk the egg until it has lightened in color slightly, then add the sugar and continue vigorously whisking until the mixture is thick and pale, approximately 30 seconds. Slowly whisk in the butter, then whisk in the yogurt and vanilla until smooth.
  4. Fold the wet ingredients into the dry until just combined. There shouldn’t be any big pockets of flour, but a few small streaks are okay. Gently fold in the strawberries.
  5. Divide the batter evenly between the muffin tins. Bake for 27 to 32 minutes, rotating the pan halfway through. The muffins are ready when a toothpick comes out clean and the tops are a light golden brown. Cool for at least 5 minutes, then transfer to a wire rack.
Notes
Avoid chopping the strawberries too small or you’ll release too much liquid. Aim for blueberry-sized pieces. Chop and freeze the strawberries before adding them, since that will keep the juices in place while the muffins bake.
Nutrition Information
Serving size: 1 jumbo muffin Calories: 455 kcal Fat: 9 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 80 g Sugar: 38 g Sodium: 191 mg Fiber: 2 g Protein: 11 g Cholesterol: 54 mg

 


Strawberry Yogurt Bark with Chocolate Drizzle

Strawberry Yogurt Bark with Chocolate Drizzle

This Strawberry Yogurt Bark with Chocolate Drizzle by Christy Wilson makes the perfect snack for kids on-the-go!

Strawberry Yogurt Bark with Chocolate Drizzle
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
 
Ingredients
  • 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
Instructions
  1. Line a rimmed baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
Nutrition Information
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

 


Neapolitan Chia Pudding

Neapolitan Chia Pudding

If you want a snack that’s equally delicious and pretty, look no further than this Neapolitan Chia Pudding!

5.0 from 1 reviews
Neapolitan Chia Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, chop the remaining of the strawberries and serve over top of the chia pudding along with the mini chocolate chips.
Nutrition Information
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

 


Sour Cream & Brown Sugar Strawberry Dip

Sour Cream and Brown Sugar Strawberry Dip

This easy Sour Cream and Brown Sugar Strawberry Dip has just three ingredients! Snack on eight of these treats to get the whole body benefits of 8-a-day.

Sour Cream and Brown Sugar Strawberry Dip
 
Ingredients
  • 1 lb fresh California strawberries
  • ½ cup sour cream
  • ½ cup brown sugar
Instructions
  1. Take a strawberry and dip it in the sour cream.
  2. Take the dipped strawberry and dip it in the brown sugar until it's coated.
Nutrition Information
Serving size: ¼ lb dipped strawberries Calories: 189 kcal Fat: 5 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 37 g Sugar: 33 g Sodium: 16 mg Fiber: 2 g Protein: 1 g Cholesterol: 14 g

 


Spicy Strawberry Salsa

Spicy Strawberry Salsa

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!

Spicy Strawberry Salsa
Author: 
Serves: 4 cups
 
Ingredients
  • 25 California strawberries, diced (about 3 cups)
  • ⅓ medium red onion, finely minced
  • ½ cup cilantro, finely chopped
  • 1 serrano or jalapeño chili pepper, seeded, finely minced
  • Juice of 1 lime
  • Fresh cracked black pepper, to taste
Instructions
  1. In a medium bowl, combine all ingredients. Chill until ready to serve.
  2. Serve over grilled salmon or your favorite white fish, if desired.
Nutrition Information
Serving size: ½ cup Calories: 24 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 6 g Sugar: 3 g Sodium: 2 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg

 


Strawberry Jalapeño Salsa

Strawberry Jalapeño Salsa

Strawberries make the perfect substitute for tomatoes in this Strawberry Jalapeño Salsa!

Strawberry Jalapeño Salsa
 
Ingredients
  • ½ cup red onion
  • 1 jalapeño pepper, seeds & ribs removed
  • 16 oz California strawberries washed
  • 1 handful cilantro
  • 1 tsp honey
Instructions
  1. In a chopper, add red onion, jalapeño, cilantro and juice from one lime. Pulse to chop into medium chunks.
  2. Remove stems from strawberries. Chop into small, bite sized pieces.
  3. In a bowl, add strawberries and honey; stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
Nutrition Information
Serving size: 140 g Calories: 51 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 12 g Sugar: 8 g Sodium: 3 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg

 


Strawberry Chia Pudding

Strawberry Chia Pudding

Did you know that both strawberries and chia seeds can help to decrease inflammation? Pair them together in this Strawberry Chia Pudding for a delicious treat!

Strawberry Chia Pudding
Serves: 2 servings
 
Ingredients
  • 4 Tbsp chia seeds
  • 1½ cups unsweetened plain almond milk (or preferred nut or soy milk)
  • 1-2 Tbsp maple syrup to taste
  • 6 strawberries; 4 mashed, 2 sliced for garnish
  • ½ tsp vanilla extract
  • Optional toppings: mint
Instructions
  1. In small bowl, stir together chia seeds, milk, maple syrup and vanilla extract. Cover with lid and refrigerator overnight.
  2. Remove lid and stir gently. Spoon half of the pudding into a separate bowl and combine with mashed strawberries.
  3. Fill serving glasses halfway with strawberry chia pudding and then top with plain pudding. Garnish with sliced strawberries (and mint, if preferred)
Nutrition Information
Serving size: 301 g Calories: 242 kcal Fat: 12 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 31 g Sugar: 15 g Sodium: 233 mg Fiber: 13 g Protein: 8 g Cholesterol: 0 mg

 


Strawberry & Mozzarella Mini Brochettes

Strawberry and Mozzarella Brochettes

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.

Strawberry & Mozzarella Mini Brochettes
 
Ingredients
  • 24 strawberries, rinsed and without steams
  • 12 buffalo mozzarella balls
  • 24 leaves of fresh basil
  • Balsamic vinegar reduction
  • Small bamboo skewers
Instructions
  1. 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.
  2. When serving, drizzle with a drop of balsamic vinegar reduction on top of each skewer so it falls to the base.
Nutrition Information
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

 


Strawberry Quinoa Parfait

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.

Strawberry Quinoa Parfait

 

Strawberry Quinoa Parfait
Serves: 1 parfait
 
Ingredients
  • 1 cup non-fat, plain Greek yogurt
  • 5-6 fresh California strawberries, stemmed and quartered
  • ¼ cup cooked quinoa
  • 2 Tbsp sliced almonds
  • 1 Tbsp honey
  • Fresh mint leaves for garnish
Instructions
  1. 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.
Nutrition Information
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

 

 


Strawberry Yogurt Bark

Strawberry Yogurt Bark

A Delicious Combo

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.

Strawberry Yogurt Bark
Serves: About 12 pieces
 
Ingredients
  • 2½ cups diced fresh California strawberries
  • 2 cups non-fat vanilla yogurt (or flavor of your choice)
  • ½ cup melted coconut butter
  • Honey to drizzle (optional)
Instructions
  1. Line a 9½ x 13 in. rimmed baking sheet with parchment paper.
  2. Add 2 cups of the strawberries, yogurt, and coconut butter to a large bowl and stir to combine. Pour the mixture onto the baking sheet and spread into an even layer.
  3. Sprinkle the remaining strawberries on top and drizzle with honey (optional). Freeze for 8 hours minimum.
  4. To serve, break apart a piece of the bark and enjoy!
Notes
Frozen or dried strawberries can be used in addition to or instead of fresh. If using dried, adjust amount to your preference.

Try adding other mix-ins such as graham cracker pieces, chopped nuts, or chocolate chips.
Nutrition Information
Calories: 125 kcal Fat: 7 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 7 g Sodium: 23 mg Fiber: 2 g Protein: 2 g Cholesterol: 1 mg