5-Minute Fresh Strawberry Pie
9″ pie crust, baked OR 9″ crumb crust
2 lb. fresh strawberries
1/2 recipe Fruit Glaze
Wash, stem and halve strawberries, reserving a few perfect berries for garnish. Pour fruit glaze over berries and stir gently until berries are covered. Turn into prepared pie crusts. Garnish with whipped cream and fresh strawberry garnishes. Refrigerate until ready to serve.
Yield: 16 servings
Fruit Glaze
2 c. water
¾ – 1 c. sugar or sugar substitute equivalent
1 pkg. fruit flavored drink mix
8-10 T. Ultra Gel
In medium bowl, combine water, sugar and drink mix until sugar is dissolved. Gradually add Ultra Gel, stirring constantly with wire whisk. Let stand for five minutes to thicken.
Yield: About 2 cups
Lo-Fat Whipped Cream
1/2 pint whipping cream
1 c. cold milk
1/3 c. powdered sugar (or more to taste)
3 T. Ultra Gel
1/2 t. vanilla extract
In medium bowl, whip cream with electric mixer to soft peaks. Add about 1/3 c. milk and 1 T. Ultra Gel and beat to soft peaks. Repeat twice, beating to soft peaks after each addition. Sweeten to taste with powdered sugar and vanilla. Store in refrigerator for up to three days. This cream may be piped with a large star tip and will not separate if refrigerated.
Yield: about 3 cups
Strawberry and Spinach Salad
1 c. fresh strawberries
1/3 c. sugar
1/4 c. cider vinegar
½ t. dehydrated minced onion
1/4 t. paprika
1 t. UltraGel
½ t. Worcestershire sauce
1/4 c. oil
1 T. poppy seeds.
Wash and trim 4 cups fresh spinach. Wash, hull, and slice 1 c. fresh strawberries. Combine in a medium salad bowl and refrigerate.
In blender containers, add 1/3 c. sugar, 1/4 c. cider vinegar, ½ t. dehydrated minced onion, 1/4 t. paprika, 1 t. UltraGel, and ½ t. Worcestershire sauce. Process for 30 seconds. Add 1/4 c. oil, blending an additional 30 seconds. Stir in 1 T. poppy seeds. Refrigerate. Pour over spinach and strawberry salad just before serving. If desired, garnish with glazed walnuts.
Yield: 4-6 servings.
Glazed Walnuts
2 c. walnuts
1 c. sugar
1/8 t. cayenne pepper
¼ t. salt
Preheat oven to 250 degree F. Place walnuts on rimmed baking sheet and warm in oven for about 5 minutes. Meanwhile, combine sugar, cayenne pepper and salt in heavy frying pan. Cook over medium heat, stirring constantly, until sugar begins to melt. Continue cooking and stirring until sugar is completely melted and turns a light caramel color. Remove pan from heat and gently stir in walnuts. Pour mixture onto oiled baking sheet, separating walnuts as much as possible. Let cool completely, then break into pieces.
Low Sugar Strawberry Freezer Jam
2 lb. fresh strawberries
one package Jam in a Jiffy
In large bowl, wash, stem and crush or finely chop 2 lb. fresh strawberries. Pour in one package Jam in a Jiffy. Stir until dissolved. Let stand for one minute. Pour into 1 cup freezer containers. Label, date and store in the refrigerator for up to three weeks or in the freezer for one year.
Yield: 6 cups
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