Strawberries
It's no secret that I love Strawberries. If you do, too, especially when added to desserts, today's post is sure to please. Check out the Strawberry Swirl Ice Cream, the Cakey Strawberry Cobbler, and the rest of today's yumminess. Enjoy!
STRAWBERRY SHORTCAKE
This was featured in "Jane Grigson's Fruit Book" and adapted by Nancy Harmon Jenkins in The New York Times cooking enewsletter. For this recipe, Nancy wrote, "There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit."
Total Time: About 45 minutes; Yield: 4 generous servings
This was featured in "THE BERRIES: FROM FOOL TO FLUMMERY," and can be viewed online at https://cooking.nytimes.com/recipes/11823-strawberry-shortcake. Also, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1-1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract
Preparation
Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
Preheat oven to 450 degrees.
Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1-1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – 2 rounds per serving.
Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
Tip
Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast or tea.
CAKEY STRAWBERRY COBBLER
This is from Southern Living, and begins, "This strawberry cobbler comes together with just 10 minutes of prep."
Active Time: 10 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, as well as read all the yummy details, go to https://www.southernliving.com/recipes/cakey-strawberry-cobbler.
Ingredients
2 qts. fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)
1 Tbsp. lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
1 cup granulated sugar, divided
1/2 cup butter
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1 cup whole buttermilk
1 tsp. vanilla extract
Sweetened whipped cream or vanilla ice cream
Direction
Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.
Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.)
Using a slotted spoon, scatter strawberry mixture evenly over batter.
Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.
Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.
STRAWBERRY SWIRL ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-swirl-ice-cream/.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
STRAWBERRY SHORTCAKE
This was featured in "Jane Grigson's Fruit Book" and adapted by Nancy Harmon Jenkins in The New York Times cooking enewsletter. For this recipe, Nancy wrote, "There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit."
Total Time: About 45 minutes; Yield: 4 generous servings
This was featured in "THE BERRIES: FROM FOOL TO FLUMMERY," and can be viewed online at https://cooking.nytimes.com/recipes/11823-strawberry-shortcake. Also, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1-1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract
Preparation
Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
Preheat oven to 450 degrees.
Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1-1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – 2 rounds per serving.
Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
Tip
Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast or tea.
CAKEY STRAWBERRY COBBLER
This is from Southern Living, and begins, "This strawberry cobbler comes together with just 10 minutes of prep."
Active Time: 10 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, as well as read all the yummy details, go to https://www.southernliving.com/recipes/cakey-strawberry-cobbler.
Ingredients
2 qts. fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)
1 Tbsp. lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
1 cup granulated sugar, divided
1/2 cup butter
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1 cup whole buttermilk
1 tsp. vanilla extract
Sweetened whipped cream or vanilla ice cream
Direction
Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.
Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.)
Using a slotted spoon, scatter strawberry mixture evenly over batter.
Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.
Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.
STRAWBERRY SWIRL ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-swirl-ice-cream/.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
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