Dairy-Free Strawberry Ice Cream

Try this creamy and delicious Dairy-Free Strawberry Ice Cream from Michelle Smith at The Whole Smiths! She was gracious enough to not only create this amazing frozen treat for us using fresh California strawberries, but to share her thoughts on how to make the best creamy dairy-free ice cream in a guest post below:

 

Want to know something that I’ve realized over the last week? Everybody loves strawberries. Sorry Raymond, but it’s really strawberries that everybody loves. Grown-ups, kids, grandmas, dogs, everyone. Truly, have you ever met anyone that said, “No thank you, I don’t like strawberries.”? Neither have I.

Thankfully, California strawberries are such a fun, versatile and healthy food to add into our diets and they’re available year around. Whether it’s eating them straight up or adding them to a salad, baked goods, or even a margarita, the ways to get your “8-a-day” in are endless.
Dairy-Free Strawberry Ice Cream

Did you know that one serving of strawberries contains more vitamin C than an orange? 110% to be exact. And even better, despite being sweet they’re naturally low in sugar. One serving of strawberries has half the amount of sugar of an apple. In addition, strawberries are loaded up in antioxidants, phytochemicals fiber and potassium.

And while California strawberries are available year around, summer is just around the corner and nothing screams “summer” better than a bowl of fresh strawberries. And ice cream. Summer always comes with ice cream. And because of that, I decided to create the perfect Dairy-Free Strawberry Ice Cream using California strawberries that you can indulge in guilt-free all summer long.

I’m not going to lie, creating a dairy-free ice cream that wasn’t overly icy was no easy feat. Alternative milks tend to have a higher water content than traditional dairy and tend to make an “icy” ice cream. In addition the water content for those beautiful juicy strawberries can add to that iciness.

So here’s how I fixed that problem… First, I added some eggs to the ice cream base to create more of a “custard” and make the base a bit creamier. And second, I reduced the strawberries down over some heat to remove some of the liquid and concentrate the strawberry flavor.

And success!

When the ice cream is done, I filled up a large freezer-proof jar and store it in the freezer. We can dig in at any time.

This Dairy-Free Strawberry Ice Cream is the perfect example of that. Not only were we able to add fresh California strawberries to it, but I was able to omit the refined sugar by using honey instead and use nothing but simple ingredients.

Next time you grab a giant clam shell of California strawberries don’t forget this recipe, it’s the perfect way to use up those last few strawberries that you don’t want to go bad.

How do you guys get your 8-a-day in?

– Michelle

Dairy-Free Strawberry Ice Cream
Author: 
 
Ingredients
  • 1½ cups unsweetened vanilla almond milk
  • 1 cup honey
  • ½ cup coconut milk
  • 2 tsp vanilla extract
  • 2 large eggs, beaten
  • 4 cups fresh whole California strawberries
  • ½ tsp lemon juice
Instructions
  1. In a medium saucepan, combine the almond milk, ½ cup of honey, coconut milk and vanilla extract. Whisk the ingredients over medium heat. Once it is hot, slowly drizzle the beaten egg into the saucepan vigorously whisking. Continue to whisk for 3 to 4 minutes, pour into a large bowl and set aside to cool.
  2. Meanwhile, add the strawberries, remainder of the honey and lemon juice to a large saucepan over medium heat. Frequently stir the strawberries as the fruit breaks down. Continue to cook and reduce the strawberries down until they are a jam-like consistency, about 10 minutes.
  3. Add the strawberries to the large bowl with the ice cream base and whisk in the strawberries. Let the ice cream base come to room temperature. Once it is at room temperature, add the ice cream base to your ice cream maker and follow manufacturers instructions.

This post was created by Michelle Smith from thewholesmiths.com.


Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette

Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette will satisfy your cravings.  Knowing that California strawberries are low in sugar and calories – only 50 calories per serving! – enjoying this salad is even sweeter. Not to mention, it’s a super easy way to eat a serving of 8 strawberries.

Eating one serving of 8 strawberries a day has many suprising health benefits! For example, eating 8 medium strawberries provides 110 percent of the recommended daily intake of vitamin C, and 5 percent of the recommended daily intake of potassium. Talk about some great health benefits in a tiny package!

Check out the recipe below from our friend and registered dietitian Manuel Villacorta. Let us know what you think!

Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette
Author: 
Serves: 6
 
Ingredients
Strawberry Quinoa Salad
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ¼ tsp sea salt
  • 16 medium sized California strawberries, destemmed and cut into half inch slices
  • 1 whole avocado
  • 8 Tbsp Roasted Strawberry Vinaigrette
Roasted Strawberry Vinaigrette
  • 8 medium sized California strawberries, stemmed and cut in half
  • 1 Tbsp coconut sugar
  • ½ tsp dried thyme
  • Canola oil spray
  • ½ tsp mustard
  • ⅛ tsp sea salt
  • 2 Tbsp red wine vinegar
  • 1 Tbsp canola oil
Instructions
To make the Strawberry Quinoa Salad:
  1. In a small sauce pan, add the quinoa, vegetable stock, and sea salt. Bring it up to a boil and then simmer. Cook for 15 minutes or until the quinoa is cooked. Set aside and cool.
  2. Slice up the strawberries and set aside in a bowl.
  3. Peel and cut the avocado into ¼ slices.
  4. Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.
To make the Roasted Strawberry Vinaigrette:
  1. Heat oven to 400 degrees.. In a medium-sized bowl, add the strawberries, coconut sugar and thyme. Mix and let it sit for about 5 minutes to allowsome of the natural juices to be released.
  2. Cover a baking sheet with aluminum foil and spray with canola oil. Add the strawberry mixture and roast for 8 minutes. Remove from the oven and let cool for 1 minute.
  3. In a food processor, add the strawberry mixture. Make sure to get any excess juices left over from the baking sheet. Add the mustard, salt, vinegar and oil. Puree until it reaches a smooth consistency.
  4. Refrigerate and store up to one week.
Nutrition Information
Serving size: ½ cup servings for quinoa; 4 strawberries sliced with ¼ avocado Calories: 129 kcal Fat: 7 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 6 g Sodium: 243 mg Fiber: 4 g Protein: 2 g Cholesterol: 0 mg

 

 

Strawberry Quinoa Salad with Roasted Vinagrette


Roasted Strawberries & Clotted Cream Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream RecipeSimply hearing the words “strawberries and cream” brings me tremendous joy. There’s something so perfect and decadent about the combination, whether it’s a bowl of fresh strawberries and freshly whipped cream, a classic strawberry shortcake, or a more elegant dessert. When I recently came upon clotted cream at the grocery store, I immediately knew I wanted to pair it with strawberries. In case you’re unfamiliar, clotted cream is a thick, spreadable cream with a high fat content. It’s a UK product, but I’ve been finding it more frequently in the states, and I love throwing it into desserts for some added luxury. If you can’t get your hands on clotted cream, fear not. Mascarpone cheese can be substituted in this recipe as well. It’s thicker, but the flavor is similar and it will yield very similar results. Crème fraiche would also work.

Roasting strawberries is a wonderful way to enhance their flavors. This Roasted Strawberries & Clotted Cream Ice Cream recipe will still work if you simply puree the berries without roasting them first, but I highly recommend taking this extra step. Also, since the base needs to be very cold before it goes into the ice cream maker, I like dividing this recipe into two parts when I manage to plan in advance. Basically, I follow steps 1-5 the day before I plan to serve the ice cream, and let it chill overnight in the refrigerator. It’s ready to go in the morning! (Note: I recommend doing this with all ice cream recipes when possible).

Roasted Strawberries and Clotted Cream Ice Cream

 

 

Roasted Strawberries & Clotted Cream Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8, ½ cup servings
 
Ingredients
  • 1 lb California Strawberries, hulled
  • ¾ cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup half-and-half
  • ⅔ cup clotted cream
  • ½ tsp pure vanilla extract
  • 1 Tbsp orange liqueur, such as Grand Marnier (optional)
Instructions
  1. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Place the strawberries in a large bowl, and toss with ¼ cup of the sugar to coat evenly. Spread on the prepared baking sheet and roast for 15-20 minutes, stirring and gently flipping the strawberries every 5 minutes. Allow to cool briefly, then transfer the berries and roasting liquid back into the same bowl. Use an immersion blender to puree (a regular blender or food processor will also work).
  2. In a large bowl, vigorously whisk together the egg yolks and remaining sugar.
  3. Place the half-and-half, clotted cream and vanilla in a medium saucepan over medium-high heat. Gently stir the mixture a few times as it heats up to help the clotted cream melt into the other ingredients.
  4. Once the cream is just simmering, turn the heat to low. Briefly re-whisk the yolks, then ladle in the cream while whisking. Carefully pour the mixture back into the saucepan, using a spatula to scrape everything out of the bowl. Over low heat, stir the mixture for several minutes until it thickens slightly and coats the back of the spatula. Stir in the pureed strawberry mixture, along with the orange liqueur, if using. (Note: adding some alcohol to ice cream improves its texture).
  5. Pour the ice cream base into a clean container (I like to use a quart-sized liquid measuring cup), and press plastic film directly against the surface to prevent a skin from forming. Place in the refrigerator and chill until very cold.
  6. Prepare in an ice cream machine according to manufacturer's instructions.
Nutrition Information
Serving size: ½ cup Calories: 340 kcal Fat: 25 g Saturated fat: 15 g Trans fat: 0.7 g Carbohydrates: 27 g Sugar: 25 g Sodium: 17 mg Fiber: 1 g Protein: 3 g Cholesterol: 202 mg

This post was created by Jennifer Farley from savorysimple.net.


Roasted Strawberry & Peppered Steak Salad

Summer comes and goes, but my internal food alarm seems to be ringing off the hook for summer food and flavors year-round. At the top of my list are juicy California strawberries and steak. Wouldn’t it be great to have a way to enjoy them together in a recipe? Good news: I’ve created a salad recipe that brings them together in new way, a Roasted Strawberry & Peppered Steak Salad.

I love pairing bold-flavored foods, like steak, with fresh and light ingredients like strawberries to create surprising combinations. Plus, layering a lean steak on top of a mound of nutrient rich ingredients is a balanced way to enjoy it any day of year.

Instead of using fresh strawberries in this steak, I enhanced the strawberries by slow roasting them. This turns them into a naturally-sweet chutney/dressing on top of this flavor-explosion of a salad. If you’ve never roasted strawberries before then today is the day and this recipe is the place to start.

Roasted Balsamic Strawberry & Peppered Steak Salad

While the prep time looks lengthy in the recipe below, it’s mostly hands-off cook time. You can even prep many of the cooked ingredients ahead of time and reheat right before serving. Truly, this salad is easy to put together but is a show-stopper for looks and flavor. I hope you will give it a try at your first summer gathering or at your dinner table this week.

Enjoy!
Jenna

Roasted Balsamic Strawberry & Peppered Steak Salad

 

Roasted Strawberry & Peppered Steak Salad
Author: 
Prep time: 
Total time: 
Serves: Serves 4-6
 
Ingredients
  • 1 lb fresh California strawberries, washed, dried, hulled, and cut in half
  • 1 Tbsp Balsamic vinegar
  • 1 lb top sirloin fillets, lean
  • 1 Tbsp ground black pepper
  • 1 tsp Kosher salt
  • 1 Tbsp vegetable oil
  • 2 cups fresh green beans, cut into 1” pieces
  • 6 cups spring mix greens
  • 1 Tbsp extra virgin olive oil
  • 1½ cups cooked quinoa (from about ¾ cup dry quinoa)
  • ¼ cup sesame seeds
  • 4 oz fresh mozzarella pearls
  • 2 Tbsp chiffonade fresh basil
Instructions
  1. Preheat oven to 300 degrees F.
  2. In a 2 quart baking dish (or 8x8 square pan), toss strawberries and balsamic vinegar. Bake strawberries for 50 minutes, checking every 15 minutes and gently tossing in the juices.
  3. Meanwhile, cook quinoa if needed.
  4. Then, heat a heavy skillet (cast iron if you have it) over medium high heat. Season fillets with pepper and salt. When skillet is hot, add vegetable oil, then cook fillets to medium doneness, about 3 minutes per side. Remove from pan and set aside on a cutting board to rest. After about 5 minutes (more time is OK), thinly slice steak against the grain.
  5. Reduce the skillet heat to medium and add green beans. Add 2 tablespoons of water and cook till evaporated or green beans are crisp tender, about 4 minutes. Remove skillet from heat.
  6. When strawberries are done baking, assemble salad. Layer a large platter with the spring mix greens, then spoon cooked quinoa on top. Drizzle with extra virgin olive oil, about 1 tablespoon. Layer green beans on top of quinoa. Place steak slices on top of salad then spoon cooked strawberries and juice on top. Lastly, arrange sesame seeds, mozzarella pearls, and basil all around salad to your preference. If desired, sprinkle a small amount of fresh, ground black pepper on top.
Nutrition Information
Serving size: 1 filet Calories: 357 kcal Fat: 18 g Saturated fat: 5 g Carbohydrates: 22 g Sugar: 6 g Sodium: 1057 mg Fiber: 5 g Protein: 32 g Cholesterol: 73 mg

Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com.


Chocolate Strawberry Crunch Parfaits

Strawberry + Chocolate Parfait Crunch

When it comes to power food combos, nothing beats strawberries and chocolate. Although dipping strawberries in melted chocolate is a delicious (and foolproof!) way to enjoy this food pairing, I thought it’d be fun to create a recipe that incorporated a few other foods that my kids and I enjoy eating, like pudding, graham crackers, and yogurt. So Chocolate Strawberry Crunch Parfaits were a great option!

Since I’m not a great baker and I don’t have time to craft intricate recipes, I decided to keep it simple and just add a bunch of juicy, seasonal and nutrient-rich California strawberries into a beautiful parfait. Like the character, Donkey, from the movie Shrek said, “You know what everybody likes? Parfaits. Parfaits are delicious!” I agree! Not only are parfaits delicious, they are simple to make and look beautiful when served in clear glasses.

In my Chocolate Pudding Crunch Parfaits, I took sugar free instant chocolate pudding mix, added milk, creamy and protein-rich Greek yogurt, and a bit of whipped topping, then folded in a bowl of diced strawberries. I took this rich pudding mix and layered it over crumbles of chocolate graham crackers and sliced, sweet strawberries. How can this dessert get any better? Shavings of dark chocolate over the whole thing, that’s how!

If you’re wondering how this recipe is healthy, you can rest easy knowing that in each parfait, you’re not only getting a dose of bone-building calcium from milk and yogurt in the pudding, you’re also getting at least one serving of fruit. That’s right! Between the diced strawberries in the pudding and the sliced ones between the crunchy grahams and creamy pudding, you are getting your #8aDay of strawberries. Here are three health highlights about this sweet superfood:

  • One serving of eight strawberries has more vitamin C than an orange, at 140% of the recommended daily value (RDI). (USDA 2017. National Nutrient Database for Standard Reference)
  • A 2012 study published in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years.
  • The American Diabetes Association identifies berries, including strawberries, as one of their Top 10 Diabetes Superfoods because they have a low glycemic index and because they are packed with cancer fighting antioxidants and dietary fiber.

Chocolate Strawberry Crunch Parfait Recipe

Have the kids help you assemble these Chocolate Pudding Crunch Parfaits for a special dessert or impress your friends at your next gathering by serving them in pretty, stemless wine glasses. Whatever the occasion (or the excuse!), enjoy!

Chocolate Strawberry Crunch Parfaits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 (1.4 oz) package sugar-free chocolate instant pudding mix
  • 2 cups skim milk
  • 5.3 oz plain non-fat Greek yogurt
  • ½ cup whipped topping
  • 2 cups California strawberries, diced
  • 16 strawberries, sliced (save 4 for garnish)
  • 4 sheets (about ¾ cup) chocolate graham crackers, crushed
  • 1 Tbsp dark chocolate shavings
Instructions
  1. Whisk first 2 ingredients in a large bowl until blended and smooth. Fold in yogurt and whipped topping. Chill in refrigerator for about 10 minutes or until firm. Gently fold strawberries into pudding mix. Set aside.
  2. Spoon about 1 tablespoon graham cracker crumbles into each glass. Top crumbles with a layer of sliced strawberries, then add about ¼ cup of pudding. Repeat layers.
  3. Top the second layer of pudding with a dollop of whipped topping, a single strawberry and chocolate shavings.
  4. Serve immediately or chill for about 10 minutes.
Nutrition Information
Serving size: 1 parfait Calories: 131 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 22 g Sugar: 12 g Sodium: 264 mg Fiber: 3 g Protein: 7 g Cholesterol: 4 mg

This post was created by Christy Wilson from christywilsonnutrition.com.


Strawberry Yogurt Cones

Strawberry Yogurt Cones

These Strawberry Yogurt Cones make a great after school snack or healthy dessert. Set up all ingredients as a self-serve toppings bar to make these even more fun for kids! Pro tip: squish mini marshmallows into the bottom of each cone to help prevent any drips!

Strawberry Yogurt Cone Recipe

Strawberry Yogurt Cones
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup fresh California strawberries, stemmed and halved
  • 1 cup non-fat yogurt, plain, vanilla or lemon
  • 4 waffle cones
  • Colored sprinkles, for garnish
Instructions
  1. In bowl, gently mix together strawberries and yogurt.
  2. Spoon into waffle cones, dividing mixture equally.
  3. If desired, garnish with sprinkles. Serve with spoons.
Nutrition Information
Serving size: 1 cone Calories: 133 kcal Fat: 1 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 28 g Sugar: 14 g Sodium: 47 mg Fiber: 1 g Protein: 3 g Cholesterol: 2 mg

 

Check out more California Strawberry Recipes here!


Grilled Strawberry-Basil Shortcake

Strawberry Basil Shortcake

Enjoy this guest post by dietitian Holley Grainger of Cleverful Living:

Whether we’re cooking farmers’ market veggies, meats, fruit, or even dessert, if it means I don’t have to turn on my oven to heat up the kitchen in Alabama heat, then we’re grilling out. This Grilled Strawberry-Basil Shortcake is the perfect thing.

Lately I’ve been experimenting with various fruits on the grill to enhance their sweet flavor. I love California Strawberries lightly grilled in a grill basket or on skewers then tossed with a good quality aged balsamic vinegar and served over vanilla bean ice cream – yum!

Another dessert recipe we’ve been enjoying from the grill are these shortcut Grilled Strawberry-Basil Shortcakes. My food philosophy is all about creating recipes that are simple, practical, and doable and this one fits the bill.

Last 4th of July during a family lake trip, my mother-in-law, Sallye, brought her homemade poundcake to contribute to our holiday feast. Since my Mom already had strawberries and ice cream, I cut some basil from the garden and experimented with how I could add a fresh flavor twist to her cake. I sliced the poundcake, gave it a thin coat of butter so it wouldn’t stick to the grill and cooked it on the grill until it was warm and golden brown. I then sliced the strawberries, mixed them with basil and once the cake was finished, topped it with the strawberry mixture and a scoop of ice cream. It was a hit!

A few modifications have been made over the last year to this grilled strawberry shortcake concept since we continue to make it over and over again. I substitute Sallye’s delicious pound cake for a store bought one when I don’t have hers, I add fresh mint, Grand Marnier or balsamic vinegar to sweet California strawberries for a nutritious and vibrant topping and I play around with creamy topping options with ingredients like sweetened whipped cream, sweetened mascarpone cheese or vanilla Greek yogurt.

See how easy it is to make Grilled Strawberry-Basil Shortcakes!

The great news is that however you choose to make this recipe your own, at the end of the day you’re still enhancing the nutrition in your dessert by adding fresh fruit like these juicy California strawberries.

Did you know that strawberries are naturally sweet but are also low in sugar at only 7 grams per cup?

So there is no need to add sugar to the sliced strawberry topping – they can hold their own! I also love that one serving of eight medium strawberries is only 45 calories so if you’re going to eat a rich, less nutrition food (like a slice of pound cake or a brownie), topping it with strawberries boosts the flavor and nutrition but for very few calories.

 

4.6 from 53 reviews
Grilled Strawberry-Basil Shortcake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups fresh California strawberries
  • 8½-inch slices poundcake (store-bought or homemade)
  • 1 tsp melted butter
  • 1, 8-oz container mascarpone, softened
  • 2 tsp granulated sugar
  • 2 Tbsp fresh basil, thinly sliced
Instructions
  1. Rinse and hull the strawberries. Thinly slice lengthwise and transfer to a medium bowl.
  2. Brush pound cake lightly on each side with melted butter. Grill over medium-low heat for 3-5 minutes on each side or until golden brown.
  3. While pound cake grills, combine mascarpone and sugar. Set aside.
  4. When ready to serve, stir 11/2 Tbsp basil into strawberries. Top each pound cake slice evenly with the strawberry mixture and sweetened mascarpone. Sprinkle with remaining basil.
Nutrition Information
Serving size: 1 slice Calories: 300 kcal Fat: 22 g Saturated fat: 7 g Trans fat: 0 g Carbohydrates: 22 g Sugar: 13 g Sodium: 155 mg Fiber: 1 g Protein: 5 g Cholesterol: 37 mg

 

 


Buñuelo Berry Muffin Cups

Buñuelo Berry Cups Recipe

These festive and colorful Buñuelo Berry Muffin Cups are the perfect dessert recipe for  entertaining friends and family!

I love individually-portioned desserts and I wanted to highlight strawberries as well as blueberries and blackberries to make a festive Mother’s Day, Fourth of July or Christmas dessert – the possibilities are endless!

bunuelos-with-berries

California strawberries are produced year round and sweet any time of year, but peak season signals an abundance of strawberries just waiting to be added to your favorite breakfast, lunch, dinner, snacks, and desserts. Did you know that one serving of eight medium strawberries is only 45 calories? Strawberries are easy to prepare, available year-round, and deliver exceptional nutrition and health benefits.

california-strawberries

These sweet dessert cups are made with flour tortillas that are cut with a 4-inch cookie cutter. I brushed them with olive oil and dusted each round with a sugar and cinnamon mixture, and placed them in a muffin pan.

roasted-berries

They are baked until slightly crispy, filled with a homemade Chantilly cream, and topped with fresh berries that are combined with sugar and vanilla and baked until bubbly to make a delicious roasted berry filling.

roasted-strawberries-blackberries-blueberries

These simple cups remind me of buñuelos that are traditionally made during Christmas. They are basically Mexican fritters but these are shaped in muffin cups rather than flat tortilla shapes, and baked instead of deep-fried – making the base for this dessert so simple. No dough or crust necessary.

These buñuelo cups would be a simple and great dessert to make with your children this Mother’s Day. See me and my son create them in the video below!

bunuelo-berry-cups

4.5 from 2 reviews
Buñuelo Berry Muffin Cups
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Mexican fritter muffin cups filled with homemade Chantilly cream and topped with delicious roasted berries.
Ingredients
Buñuelo Cups
  • 3 Tbsp olive oil
  • 2-3 large flour tortillas
Coating:
  • 2 Tbsp granulated sugar
  • ½ tsp ground cinnamon
Roasted Berries
  • 1 lb strawberries cut in half lengthwise
  • 6 oz blueberries
  • 6 oz blackberries
  • ¼ cup granulated sugar
  • Vanilla bean, split and seeds removed
Chantilly Cream
  • 1 cup whipping heavy cream
  • ½ Tbsp vanilla extract
  • 1 Tbsp fine granulated sugar
Instructions
To make Buñuelo Cups:
  1. Preheat oven to 350 degrees F.
  2. Cut tortillas into 8 4-inch rounds.
  3. Brush rounds with olive oil.
  4. Dust with sugar and cinnamon mixture.
  5. Place rounds in muffin cups.
  6. Bake for 10 to 12 minutes.
  7. Remove buñuelo cups to cool.
To make Roasted Berries:
  1. Preheat oven to 450 degrees F.
  2. Place strawberries, blueberries, and blackberries in a baking dish and toss with sugar and vanilla bean and seeds.
  3. Roast for 20 minutes. Cool to room temperature before serving.
To make Chantilly Cream:
  1. Place cream, vanilla, and sugar in a bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.
To assemble:
  1. Plate a buñuelo cup, fill with Chantilly cream, add roasted berries over the Chantilly cream, and garnish with a mint leaf and lemon zest.
Nutrition Information
Serving size: 1 cup Calories: 313 kcal Fat: 18 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 35 g Sugar: 19 g Sodium: 246 mg Fiber: 3 g Protein: 4 g Cholesterol: 34 mg