While reviewing an old recipe for strawberry blonde I
realize that it would be super easy to convert that to a protein shake or
smoothie depending on how you want to think about it. So, I thought I would
give it a try and it worked out nicely. So, here’s my take on the 1960
strawberry blonde high-protein version using minimal ingredients.
one measuring cup
one paring knife
1 eleven-ounce strawberry protein shake, chilled
1 cup fresh strawberries washed, hulled, and diced
1 cup crushed ice
1 scoop of strawberry protein powder (Optional)
1 tablespoon raspberry, red grape, pomegranate juice or red jamaica tea (optional)
wash, hull, and diced fresh ripe strawberries
put strawberries in blender container
get crushed ice from your refrigerator or other source and add ice to the blender container
poor in a strawberry protein shake (I used Atkins)
cover blender container
pulse blender until desired texture is achieved, normally a few seconds
pour into serving glasses and garnish, if desired
If working with frozen strawberries, use 2 cups diced
frozen strawberries and skip the crushed ice in a recipe. This will make a
little richer, a little colder, and denser.
Nearly everyone loves strawberries. However, most of them never even see a strawberry plant, much less grow one. Growing your strawberries, however, can be a fun and healthy alternative to spending money on commercial strawberries in the market or grocery store. Strawberries should be a permanent fixture in a garden. It is hard to predict the number of strawberry plants to order when planting but the following guidelines will help you to know how many strawberries to plant per person.
First, each strawberry plant typically produces about a 1/4 of strawberries annually. Varieties such as Ozark Beauty produce two major crops and a few berries throughout the year. When planted together, they total about 1/4 of total production.
Varieties like Tristar and Tribute (day-neutrals) produce scattered berries over the growing season, and other time s up until the first frost. day-neutrals usually produce a bit smaller strawberries, but they can produce up to a quart in a good environment. Last, the most popular types are June-bearers which produce one main crop of larger berries, totaling more than a quart of the total production.
Generally, for fresh consumption, a minimum of six to seven plants per person is required. Thirty to thirty-five well-cared strawberry plants should feed six people. When you are plan on freezing strawberries, fifty to sixty strawberry plants would be advisable – a minimum of ten plants per person. These figures are the minimum. If your family is a voracious strawberry eater, it’s advisable to increase the number of strawberry per person to at least ten for fresh eating and more than a hundred for preserving for year-round consumption.
Make sure you read the information about growing strawberries to get the plants off in the right direction once you have planted strawberry. And, don’t forget that late-season care is essential for the highest strawberry production. The attention you give strawberry plants will determine the number of strawberries you will harvest.
Have you ever tasted a dehydrated strawberry before? If
yes, you know how delicious and amazing they are. Dehydrating strawberries is
one of the ways you can enjoy their delicious taste.
Thus, in this article, I’m going to share with you tips on
how to dehydrate strawberries using a dehydrator. Continue reading and get the
concept of dehydrating strawberries at home using a dehydrator.
• One (1) pound strawberries. However, this will depend on the size of your dehydrator; you may opt to work in smaller batches
Wash your berries well and dry them.
Removed the leaves and the green parts being careful, not to waste too much of the berry.
Slice your berries in 1/8 inch thickness. Put all effort to make sure your slices are as even as possible to ensure they evenly dry
If you care about the color of your dried strawberries, you may want to toss them in some lime juice.
Once you are done with slicing the strawberries, arrange them well on dehydrator trays. Ensure none is touching the other. This will help airflow as well as allowing them to dry in a proper way.
Turn your dehydrator on and set its temperature to about 135 degrees F. (However, this may depend with the instructions from the manufacturer of your machine).
They may take about six (6) to fifteen (15) hours to dry.
Make sure you’re rotating the trays to ensure they evenly dry, and it will also help in speeding up the process.
This is a quick and easy way to use up a package of frozen strawberries either from the store for the garden and to use up some yogurt either homemade or even store-bought. This is a tasty way to put a nice cool refreshing treat on the table for a warm summer day or just an after dinner dessert.
Strawberry Frozen Yogurt Ingredients
4 cups frozen strawberries (800g/ 28.2 OZ)
1/2 cup plain Greek yogurt (125g/4.4 OZ)
2 teaspoons vanilla extract
3 Tablespoons honey
Strawberry Frozen Yogurt Cooking Directions
In the bowl of a food processor, combine the frozen fruit, Greek yogurt, vanilla extract, and honey. Process the mixture until it is creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and freeze it until ready to serve.
There are a few important tips for transforming frozen fruit into fabulously healthy Greek frozen yogurt:
You can use any type of frozen fruit in this recipe.
You can use any flavor and percentage of fat yogurt (Greek or regular yogurt).
You can add honey based on the sweetness of the fruit and your own taste preferences.
You can add in peanut butter, Nutella, chocolate chips, nuts or any other mix-in involved in your frozen yogurt fantasies.
This strawberry trifle is three desserts in a manner of speaking. The strawberry trifle has a layer of strawberry jam, a layer cookie mix (or cake if you like) and a layer of whipped cream cheese blend. What more could you ask for? Additionally, it’s fairly straightforward to make and if you’re pressed for time you can take the shortcut of using commercial strawberry jam to make this trifle.
Strawberries 400 gr (13 oz)
Cookie 155 gr (5 oz)
Cream cheese 400 gr (13 oz) – Warmed to room temperature
Cream 33% or heavy whipping Cream 200 ml ( 6 fl) – Chilled
Vanilla sugar 1.5 teaspoons
Sugar 90 gr (3 oz)
Powdered sugar 100 gr (3 oz)
Prepare Strawberry Jam
Cook’s Note: you can use ready-made jam from the store and skip this step, but you may want worm it slightly to make it more fluid.
For this, put strawberries and sugar in the saucepan and boil (about 15 minutes at medium temperature).
Rub through a sieve or run it the blend blender, the jam must be homogeneous.
Prepare Whipped Cheese Blend
Whip cream with powdered sugar and vanilla sugar until soft peaks.
Whip cream cheese
Then, gently fold into the whipped cream blend
Fill Trifle Glasses
Take one of the trifle glasses, and pour in some jam
Then, put some a cookie or cookies on top.
Cook’s Note: you can use any cookies or pieces of cake you choose.
Followed some creamed cheese blend.
Repeat the layers until the glass is filled.
Decorate Trifle Glasses
Decorate the trifles with fresh strawberries and mint
For best results, this trifle should be stored in the refrigerator and given 45 minutes to an hour to chill before serving.