|Did you know?
Strawberries are very high in folic acid. A recent Harvard Nurses' Health
Study (NHS) showed a decreasing risk in coronary heart disease (CHD) associated with
increasing levels of folic acid intake among over 80,000 women who participated in the
Strawberry - Yogurt Freeze
||Yield: 6 servings (about 2/3 cups)
2 containers (8 ounces each) lowfat strawberry yogurt
1 pint basket California strawberries, stemmed
1 teaspoon grated orange peel (optional)
Strawberry - Vanilla
Substitute vanilla yogurt for the strawberry yogurt; omit orange peel.
Strawberry - Lemon
Substitute lemon yogurt for the strawberry yogurt; omit orange peel.
Mix strawberry yogurt if not pre-mixed. Spoon into ice cube tray. Freeze
until completely frozen, 3 to 4 hours. Remove cubes from tray and place in bowl of
electric food processor. Process until finely chopped. Add strawberries and orange peel.
Process just until almost smooth. Serve immediately, or place in freezer and stir
occasionally until firm enough to scoop, 1 to 2 hours.
Nutritional Information per
90 calories; 3g protein; 1g fat; 18g carbohydrate; 41mg sodium; 3mg cholesterol.
Copyright California Strawberry Commission. All Rights Reserved.
Reproduced by permission.
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