Cream Cheese Fruit Bars
Strawberry - Blueberry Fruit Salad Mold
Strawberry Pretzel Mold
Strawberry Blossom Pancakes
Brunch Quesadillas With Fruit Salsa
Fruit Casserole
Strawberry Baked Ham
Cream Cheese Fruit Bars
1 1/2 cup flour
3 oz. quick oats
1/4 cup light brown sugar, packed firmly
1/2 tsp. cinnamon
1/2 cup reduced calorie tub margarine, well chilled
8 oz. reduced calorie cream cheese
2 tbsp. granulated sugar
1/2 cup egg substitute or egg whites
2 tbsp. grated lemon peel
1 tsp. vanilla extract
1 1/2 cup fresh fruit (blueberries, peaches, strawberries, etc.)
If you use peaches or strawberries, be sure to dice small so that
you can sprinkle it later.
Preheat oven to 350 degrees. Spray 11x7 inch baking pan with nonstick
spray. In medium bowl, combine flour, oats, brown sugar and cinnamon.
With pastry blender or two knives cut in margarine and 2 tablespoons water
until mixture forms a crumbly dough. Press dough into bottom of prepared
pan; bake 10 to 15 minutes until golden. In small bowl, with mixer on
high speed, beat cream cheese and granulated sugar until fluffy. Add
eggs, lemon peel and vanilla; beat until smooth. Pour cream cheese
mixture over crust; sprinkle evenly with fruit. Bake 25 to 30 minutes
until set. Cool on rack.
Strawberry - Blueberry Fruit Salad Mold
3 1/3 cup water
1 lg. pkg. cherry gelatin
2 tbsp. lemon juice
1 pt. fresh strawberries
1 1/2 cup fresh blueberries or 1 (10oz.) pkg. frozen blueberries
2 cup seedless grapes, halved
Salad greens
French dressing to taste
1 cup heavy cream, whipped (optional)
Heat 2 cups of water. Add flavored gelatin and stir until dissolved.
Stir in remaining 1 3/4 cups water and lemon juice. chill until syrupy.
Wash and halve strawberries and arrange in bottom of a 3-quart ring mold
or use individual molds. Pour in enough of the chilled gelatin with
blueberries and grapes. Pour into mold. Chill until firm. When ready to
serve, unmold on greens that have been tossed in French dressing. Serve
with a dollop of sweetened whip cream, if desired. Makes 10-12 servings.
This may also be used as a dessert.
Strawberry Pretzel Mold
2 cup pretzels, crushed
3/4 cup melted margarine
4 tbsp. sugar
Place the above in a greased 9x13 inch pan. Bake for 10 minutes at 375
degrees. Allow to cool. 8 oz. cream cheese 1 cup sugar 1 lg. container
Cool Whip
Mix the above together and spread over cooled pretzel layer. 1 lg. box
strawberry Jello 20 oz. strawberries, fresh or frozen
Make Jello with 2 cups hot water. Stir in strawberries. When slightly
thickened pour over cream cheese layer. Refrigerate. Serves 8.
Strawberry Blossom Pancakes
1 (16 oz.) pkg. frozen whole strawberries, thawed
Strawberry Fluff (see below)
2 cup all purpose flour
1/4 cup sugar
2 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs, beaten
1 1/2 cup milk
1 (8 oz.) carton dairy sour cream
2 tbsp. vegetable oil
Fresh strawberry for garnish
Strawberry Fluff
1 (4 1/2 oz.) carton frozen whipped topping, thawed
1/3 cup dairy sour cream
1/4 cup reserved strawberry juice
Reserved frozen whole strawberries, well drained
Thoroughly drain strawberries, reserving 1/4 cup juice for topping. Chop
1/2 cup drained strawberries; reserve remainder for topping. Prepare
Strawberry Fluff; set aside. In a medium bowl, mix flour, sugar, baking
powder, salt and baking soda. In another medium bowl, mix eggs, milk,
sour cream and oil. Add to flour mixture. Add 1/2 cup chopped
strawberries. Stir only until combined; the batter will still be lumpy.
Preheat griddle. Brush preheated griddle with oil. Using 1/4 cup batter
for each pancake, cook over medium high heat 2 to 3 minutes or until
underside is golden brown and surface is bubbly. Turn and cook 2 to 3
minutes more or until other side is golden brown. Keep warm. Spread 1
pancake with about 1/3 cup Strawberry Fluff; repeat with 7 more pancakes.
Top with remaining pancakes. Garnish with an additional dollop of
Strawberry Fluff and a fresh strawberry. Makes 8 servings.
Brunch Quesadillas With Fruit Salsa
1 pt. fresh strawberries, hulled and diced
1 fresh ripe Anjou pear, cored and diced
1 tbsp. chopped fresh cilantro
1 tbsp. honey
1 cup (4 oz.) Sargento Preferred Light Fancy Shredded Mozzarella Cheese
4 flour tortillas (8 inches in diameter)
2 tsp. light margarine, melted
2 tbsp. light sour cream
To make Fruit Salsa, combine strawberries, pear, cilantro and honey in
medium bowl; set aside. Sprinkle 2 tablespoons cheese on one half of each
tortilla. Top with 1/3 cup salsa (drain and discard any liquid that has
formed from the fruit) and another 2 tablespoons cheese on each tortilla.
Fold tortillas in half. Brush top of each folded tortilla with some of
the melted butter. Grill folded tortillas, buttered-side-down, in dry
preheated skillet until light golden brown and crisp, about 2 minutes.
Brush tops with remaining melted butter; turn and brown other sides.
Remove to serving plate or platter. Cut each tortilla in half. Serve
with remaining Fruit Salsa. Garnish with sour cream. Serve immediately.
Makes 4 servings.
Fruit Casserole
1 can peach pie filling
1 qt. *fresh strawberries sliced in half & mixed with
1/4 cup sugar
2 bananas, sliced & mixed with
3 tbsp. lemon juice
1 lg. can chunk pineapple, undrained
Mix all ingredients together and serve cold. *Whole frozen strawberries
(drained) may be substituted.
Strawberry Baked Ham
If you can get homemade strawberry wine, it will make this dish much
better. It is also a good idea to sample the wine.
1/2 cup fresh halved strawberries
1 (5 to 8 lb.) smoked ham
1 cup strawberry wine
1 cup water
1 tbsp. Creole mustard
Preheat the oven to 350 degrees. Place the ham in a large roaster and
arrange the strawberries on top. Mix the wine, water, and Creole mustard
together, then pour over the top of the ham, and let it drip down the
sides. Bake for 1 hour, basting every 20 minutes. After the ham is
baked, slice and serve topped with a Strawberry Sauce.
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