Strawberry Granola Yogurt Pops made with California strawberries-Yum!
We love this recipe and post from Jennifer Farley at Savory Simple – Enjoy!
I love enjoying yogurt pops during the hot summer months. They’re a healthy, easy-to-prepare snack that everyone loves! Strawberries add the perfect level of brightness, flavor and beautiful color, and I’ve packed a ton of them into this recipe. It feels like having dessert! I like using some granola for a bit of texture as well. While you could throw a bit extra into the pops themselves, they lose some of that texture when mixed with the yogurt. Sometimes as the popsicles begin to melt, I like to dip them in more granola for extra crunch!
There’s a reason I can never get enough strawberries. Just one serving of eight strawberries is packed with Vitamin C, fiber, potassium, folate and antioxidants. How could I not want to enjoy eight strawberries a day!
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!
Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette
Author: Manuel Villacorta
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
To make the Strawberry Quinoa Salad:
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.
Slice up the strawberries and set aside in a bowl.
Peel and cut the avocado into ¼ slices.
Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.
To make the Roasted Strawberry Vinaigrette:
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.
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.
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.
Refrigerate and store up to one week.
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
Roasted Strawberries and Clotted Cream Ice Cream are a great pair for dessert on any occasion!
Simply 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. The 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).
1 Tbsp orange liqueur, such as Grand Marnier (optional)
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).
In a large bowl, vigorously whisk together the egg yolks and remaining sugar.
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.
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).
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.
Prepare in an ice cream machine according to manufacturer's instructions.
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
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 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.
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.
Author: Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com
Serves: Serves 4-6
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
Preheat oven to 300 degrees F.
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.
Meanwhile, cook quinoa if needed.
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.
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.
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.
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
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:
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.
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!
4 sheets (about ¾ cup) chocolate graham crackers, crushed
1 Tbsp dark chocolate shavings
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.
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.
Top the second layer of pudding with a dollop of whipped topping, a single strawberry and chocolate shavings.
Serve immediately or chill for about 10 minutes.
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
Whatever the occasion, you can use this Strawberry Pie to celebrate! During peak strawberry season in California – when the endless, beautiful fields of strawberries are at their finest – it’s the perfect time to use California Strawberries in your favorite recipes. Whether they’re sweet, savory, light or decadent, strawberries will make it all the better.
There’s something about homemade pie that makes it a top level comfort food, you know? Some of my earliest memories involve baking with my mom. We both adore homemade pie. Come Mother’s Day, I think she’ll love this version. It’s a perfect dessert to share on such a special day, for any day during National Strawberry Month or any other special days in your life!
Some pie recipes involve a lot of prep work with the fruit, but strawberries are very easy because they simply need to be hulled and macerated. If you’ve never macerated berries before, this simply refers to letting them sit in sugar long enough for their natural juices to come to the surface. It’s incredibly easy. Since strawberries are naturally sweet, this pie doesn’t need much sugar. You can add more or less to taste.
Serves: 1 9-inch pie (approximately 10-12 servings)
12 oz (approximately 2½ cups) all-purpose flour
½ tsp kosher salt
2 oz (approximately ¼ cup) granulated sugar
8 oz (1 cup, or 2 sticks) unsalted butter, cold and cut into small cubes
⅓ cup cold water
3 pints (approximately 6 cups) fresh California Strawberries
2 tsp fresh squeezed orange juice
1 Tbsp fresh squeezed lemon juice
1 tsp finely grated orange zest
3 Tbsp cornstarch
¼ cup granulated sugar (see note)
2 Tbsp light brown sugar
1 Tbsp heavy whipping cream
1 Tbsp turbinado sugar
To make the Pie Dough:
Place the flour, salt and sugar in a food processor and pulse a few times to combine the dry ingredients. Add the butter and pulse several more times until the mixture looks like coarse cornmeal (a few larger bits here and there are fine).
With the machine running, add the cold water until the dough has just formed. It will still be crumbly but should form dough when pressed together.
Divide the dough into ⅔ and ⅓ portions, wrap in plastic, and chill for at least one hour or overnight.
To make the Filling:
Rinse and hull the strawberries. Slice medium and smaller strawberries in half, while quartering larger berries, and place in a large bowl. Add the orange and lemon juice, zest, corn starch, and both sugars. Stir to combine, cover and place in the refrigerator. Allow the strawberries to macerate for 40-45 minutes, stirring periodically.
To prepare the Pie:
Preheat the oven to 425 degrees F. On a lightly floured surface, roll out the bigger portion of pie dough to about 12 inches in diameter. Carefully place in a 9½ inch pie pan. There should be an overhang of at least 1 inch. Add the strawberry filling.
Re-flouring the surface if necessary, roll out the second portion of dough to approximately 10 inches in diameter. Cut 8 even strips, and layer them in a decorative lattice pattern over the strawberries. Cut off any excess overhang from the lattice, and then fold up the bottom overhang so that it sits on top of the strips. Use a fork to crimp the edge of the dough all the way around the pan.
Brush the cream on top of the lattice and sprinkle with the turbinado sugar.
Place the pie pan on a baking sheet and place in the oven. Bake for 20 minutes, lower the temperature to 375 degrees F, and cook for an additional 35-40 minutes, or until the filling is bubbling and the top is golden.
Allow to cool completely before slicing.
Strawberries may vary in sweetness depending on factors such as season, location and freshness. More or less sugar can be added to the pie filling as needed.
Nutrition information calculated based on a 12 slice yield.
Serving size: 1 slice Calories: 324 kcal Fat: 16 g Saturated fat: 10 g Trans fat: 1 g Carbohydrates: 42 g Sugar: 16 g Sodium: 85 mg Fiber: 2 g Protein: 4 g Cholesterol: 42 mg
If you’ve ever looked for a simple but crazy good cake recipe that you could go to over and over again, this is the one for you. Not only does this “naked” strawberry cake look gorgeous and amazing in all it’s glorious simplicity, it is also moist, honey sweetened, and just plain fabulous.
The best part is that you can dress it up as little or as much as you want. We are so fortunate to have all these gorgeous California strawberries available year-round. This holiday cake can even pass for a summertime cake, depending on when it’s being served.
We added a little extra powdered sugar to give it that snowy effect. You can also add cranberries for added holiday appeal, like recipe creator Garlic Girl did, or try drizzling chocolate or strawberry sauce over the top. You are the master of your layer cake!
Enjoy! Don’t forget to check out some of our other recipes.
8 oz low-fat cream cheese (preferably Philadelphia brand)
½ stick butter
2 cups powdered (confectioners) sugar
1 tbsp honey
1 tsp vanilla extract
1 lb fresh strawberries, 6-8 halved
Optional: extra powdered sugar
To make Cake:
Heat oven to 350 degrees F. With butter, grease two 8-inch cake pans and cover the bottoms with parchment paper. Grease the paper too, and lightly dust both pans with flour.
Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
In small bowl lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
To the dry mixture, add the butter and beat on low for about a minute until combined. Slowly add the remaining ½ cup milk until incorporated into dry ingredients. Increase speed to medium and blend for about 1½ minutes until you have a thick, smooth batter. Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks a bit airy and smooth. Pour equal amounts of batter into both pans.
Bake for about 25 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove pans, let cool in pan for 10 minutes, and then on wire rack until room temperature.
To make Frosting:
Cream together cream cheese and butter; about 3 minutes. Add powdered sugar a little at a time until well-combined and fluffy. Add honey and vanilla extract and continue to beat until desired consistency.
Place first layer of cake on cake pan, spread desired amount of frosting in center, making sure to add more on the edges.
Add top layer of cake and frost the top. With a flat knife or frosting scraper, spread frosting around the top and sides to cover as much or as little as the cake as you like.
Decorate with strawberries. I like to slice only half the berries and add those to the edges. Pile whole berries in the center, and then dust with powdered sugar
Nutrition information calculated based on a 16-slice yield.
Serving size: 1 slice Calories: 332 kcal Fat: 12 g Saturated fat: 7 g Trans fat: 0 g Carbohydrates: 52 g Sugar: 38 g Sodium: 72 mg Fiber: 1 g Protein: 5 g Cholesterol: 66 mg
It’s popsicle season and that is a big deal around my home. That said, these popsicles are a favorite and a constant in my freezer. Of course you can skip the rum and just keep the popsicles as a straight-up fruity ice pop for the kiddos and it’ll be just as good. If you do decide to make two batches, don’t forget to mark one from another. In my house, I mark the kid-friendly pops with a smiley face so there’s never any confusion.
And since these are a favorite, lucky for me strawberries are available year-around with peak season in California starting in March and ending late fall. So I take full advantage of the the year-round crop, but will stock up when when they are in season by freezing them or using strawberries as the base for many of the fruit pops I serve to my family. A good thing, since strawberries have more vitamin C than an orange and its loaded with nutrients.
I usually limit my boys on sweet treats for the day, but these fall under the unlimited category. I let them indulge as the craving arises. That is except for the baby, who would probably eat one popsicle after another until he fell over from overeating.
Thank goodness we live in California where 90% of the nation’s strawberries are grown, so there is no shortage around here. Gotta love California!
¾ cup limeade, divided use or your preferred juice
½ cup white rum
2 lbs strawberries
Place limeade, rum and strawberries in a blender and pulse until smooth; set aside. Place kiwis and remaining ¼ cup of limeade in a blender and pulse until smooth; set aside.
Pour and layer* popsicle molds according to preference. Place foil on top and pierce a small hole in the center of each well. Insert stick and freeze for 4-6 hours or overnight* *
*To layer popsicle, make sure to give the strawberry layer a slight freeze, about 30 minutes, before pouring the kiwi layer on top so it doesn’t blend. The kiwi layer will not need to be freezing before layering with strawberry on top as it will be less dense.
**Freeze time will vary according to freezer setting and how full it is.