Layered Strawberry Tres Leches Cakes

Looking to put a fresh spin on dessert? Try these Layered Strawberry Tres Leches Cakes from Mami Talks. Fresh California strawberries are used in two of the layers in this dessert, making this treat a strawberry-lover’s dream come true. Layering the ingredients in 4-oz mason jars shows off the beautiful combination of colors and ingredients, and would make great individualized desserts for cookouts, picnics, or even a summer time wedding.

Enjoy!

Layered Strawberry Tres Leches Cakes
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
Cake
  • 6 large eggs (yolks and whites separated)
  • 1 cup sugar
  • 1½ cups flour
  • ½ cup 2 percent milk
  • 1 Tbsp vanilla
Milk
  • 1 10 oz can condensed milk
  • 1 10 oz can evaporated milk
  • 1 cup heavy cream
  • ½ cup 2 percent milk
Strawberry Sauce
  • 2 cups fresh, quartered California strawberries
  • ½ cup water
  • Juice of ½ a lemon
  • ⅔ cup sugar
To serve
  • 20 fresh, quartered California strawberries
  • 8, 4 oz mason jars
Instructions
To make Cake:
  1. Preheat oven to 350
  2. Whip the egg whites until they form stiff peaks then add the sugar little by little, then the yolks and the vanilla. Turn off the mixer and alternate folding in the flour and milk so that the volume is not lowered. Mix them in slowly to integrate everything.
  3. Pour mixture into a greased 11" round cake mold
  4. Bake for 30 minutes. Allow cake to cool for about 20 minutes; remove from mold and set aside.
  5. Using a round cookie cutter or jar, cut the cake in circles and place them on a deep platter.
  6. Combine all milks together in a bowl and slowly pour over the mini cakes. Allow the cakes to absorb the milk mixture for about 1-2 hours in the fridge.
To make Strawberry Sauce:
  1. In a blender, blend strawberries on high speed until smooth.
  2. In a medium saucepan, heat water and sugar until boiling. Carefully add to blender with the strawberries. Add the lemon juice and blend.
  3. Pour the sauce mixture back into the saucepan and heat on medium-low heat for about 30 minutes, mixing occasionally. You may want to discard the foam that forms in the beginning. Heat sauce until desired consistency. Turn off the heat, and let cool in the refrigerator for about an hour before making the jars.
To assemble:
  1. Start with a layer of fresh strawberries in each 4 oz mason jar
  2. Add about 4 teaspoons of strawberry sauce.
  3. Add one mini tres leches cake.
  4. Layer more fresh strawberries
  5. Add another mini tres leches cake.
  6. Top with whipped cream and a strawberry.
Notes
Plan to make the cake the day before, or at least 4 hours ahead of, the time you want to serve it.

Add the whipped topping right before serving; otherwise, it will melt quickly.
Nutrition Information
Serving size: 1, 4-oz jar Calories: 664 kcal Fat: 23 g Saturated fat: 13 g Trans fat: 0.6 g Carbohydrates: 101 g Sugar: 80 g Sodium: 180 mg Fiber: 2 g Protein: 16 g Cholesterol: 204 mg

 


Strawberry Tiramisu

Strawberry Tiramisu

Check out this unique – and delicious – spin on tiramisu from Cowgirl Chef! This strawberry tiramisu will hopefully inspire you.

The strawberries give this tiramisu an aesthetic pop of color, an extra punch of flavor, and tasty health benefits. In fact, just one serving of 8 strawberries a day is a great source of potassium, folate, fiber and antioxidants. 

This strawberry tiramisu really does hit the spot – give it a try!

Strawberry Tiramisu
Author: 
Serves: 8-10 servings
 
Ingredients
  • 2 Tbsp cocoa powder + more for dusting
  • 1 cup brewed strong coffee
  • 1 (7 oz) package ladyfingers (24)
  • 4 extra large eggs
  • ½ cup sugar
  • Pinch sea salt
  • 2 (8 oz) containers Mascarpone cheese
  • 16 oz California strawberries, hulled and thinly sliced
Instructions
  1. Whisk the cocoa powder and coffee together in a medium bowl. Set this aside.
  2. Cut the ladyfingers into small pieces, about 1½ inches long. Set these aside.
  3. Put the eggs, sugar, and pinch of salt in the top of a double-boiler over simmering water. Stir constantly for 5 minutes or until it’s slightly warm. Pour this into your mixer bowl with a whisk attachment.
  4. Whip the egg mixture until it’s very thick, about 5 minutes. Add the mascarpone (it’s fine cold, directly from the fridge) in spoonfuls while the mixer is running. You may lose volume, so let the mixer go until the mixture thickens again, for another 5 minutes.
  5. To assemble your tiramisus, dip the sliced ladyfingers one at time into the coffee/chocolate mixture, leaving them only for 1 or 2 seconds, then layer them in your serving glasses. (You don’t have to be too precise with the layering that comes next; in fact, you want this to more like a parfait than a traditional molded tiramisu.) Add a heaping tablespoonful of mascarpone filling, smooth it out slightly, then dust with chocolate. Add a few sliced strawberries. Repeat with the ladyfingers, filling, and chocolate dusting and decorate with a few sliced strawberries. Refrigerate until ready to serve.
Notes
Nutrition information calculated based on a 10 piece yield.
Nutrition Information
Serving size: 1 piece Calories: 353 kcal Fat: 24 g Saturated fat: 12 g Trans fat: 0 g Carbohydrates: 30 g Sugar: 21 g Sodium: 136 mg Fiber: 1 g Protein: 8 g Cholesterol: 161 mg

 


Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles

Looking for a fun way to get your 8 strawberries a day in? Try these strawberry hibiscus popsicles from The Other Side of The Tortilla!

Strawberries are available all year-round and are bursting with antioxidants, vital nutrients and dietary fiber. Now, who wants a popsicle? You’re in for a healthy treat!

Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles
Serves: 10, 2.5 oz popsicles
 
Ingredients
  • 2 cups fresh California strawberries, hulled
  • 1 cup water
  • ½ cup dried hibiscus flowers
  • 3 Tbsp brown rice syrup
  • ½ cup water or coconut water
Instructions
  1. Clean and hull 2 cups of fresh strawberries. Dry them off and put them in a plastic bag or on a small tray in the freezer for an hour.
  2. In a small saucepan, bring 1 cup of water and ½ cup dried hibiscus flowers to a boil. Turn heat down slightly and gently boil for 4-5 minutes, then remove from heat and allow to come to room temperature.
  3. Once the juice is room temperature, pour through a fine mesh sieve into a measuring cup. Press the flowers to get all the juice out. You should have about ½ cup concentrated juice. Discard the flowers. Set aside until your strawberries come out of the freezer.
  4. Add strawberries, hibiscus juice, 3 tablespoons brown rice syrup and ½ cup water or coconut water to a blender and blend on high until you have a smooth consistency.
  5. Pour into popsicle molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
Notes
To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.
Nutrition Information
Serving size: 1 popsicle Calories: 49 kcal Fat: 0 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 12 g Sugar: 8 g Sodium: 26 mg Fiber: 1 g Protein: 0 g Cholesterol: 0 mg

 


Strawberry Shrimp Ceviche

Strawberry Shrimp Ceviche

Our Strawberry Shrimp Ceviche is a great take on classic ceviche. This cool and elegant appetizer perfectly blends freshness with sweet, savory flavors and a dash of spice.

Strawberry Shrimp Ceviche
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
Ceviche Dressing
  • ¼ cup chopped, stemmed California strawberries
  • ¼ cup chopped plum tomato
  • 2 Tbsp olive oil
  • 4 tsp fresh lime juice
  • 4 tsp red wine vinegar
  • 2 tsp chopped, seeded jalapeño peppers
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp Worcestershire sauce
Ceviche
  • ¾ lb cooked peeled shrimp
  • 1½ cups peeled seeded diced cucumber
  • ¾ cup diced red onion
  • 1½ Tbsp chopped, seeded jalapeño peppers
  • 1½ cups (about ¼ lb) quartered, stemmed California strawberries
  • 3 Tbsp chopped cilantro
Instructions
To make Ceviche Dressing:
  1. In blender or food processor, purée all ingredients until smooth.
To make Ceviche:
  1. In large bowl, toss shrimp, cucumber, onion, and peppers with Ceviche dressing.
  2. Refrigerate, covered, at least 30 minutes but no more than 4 hours.
  3. Just before serving, add strawberries and cilantro; mix gently but thoroughly.
Notes
Diabetes Exchanges: Fruit 0.25, Vegetable 0.5, Very Lean Meat 2, Fat 1
Nutrition Information
Serving size: 213 g Calories: 135 kcal Fat: 5 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 10 g Sugar: 6 g Sodium: 263 mg Fiber: 2 g Protein: 15 g Cholesterol: 107 mg

Find more California Strawberry Recipes here!

 

 


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

This Strawberry Yogurt Cone recipe is a simple and easy dessert! Yogurt topped with tasty California Strawberries. Find more recipes and ideas here!

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!