Strawberries Romanoff
Strawberries are now in season in many markets. Serve this as dessert or remove the liquor and make it into a healthy breakfast.

Ingredients
1 cup  yogurt cheese
1/4 cup of light brown sugar  (or sub proper amount of stevia)
2 tablespoons orange liquor
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 pints strawberries, hulled and sliced
2 tablespoons pecans, toasted for garnish (optional)

Directions
Prepare the yogurt cheese by lining a colander with 3-4 layers of cheesecloth and allowing the whey to strain from one quart of yogurt for 6-8 hours. One quart of yogurt should yield approximately 2 cups of yogurt cheese.

Clean, hull and slice strawberries and set aside. To make the sauce, combine yogurt cheese, brown sugar, orange liquor, vanilla and cinnamon and let sit for one hour. To serve, layer sliced strawberries and sauce into wine glasses. Serve chilled.

Yields
6 servings

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Stilton Savories with Spicy Strawberry Salsa

Ingredients:
Stilton Savories
4 oz Stilton or other rich mild bleu cheese, softened
1 cup  plain nonfat yogurt
2 teaspoons grated Vidalia or other sweet onion
1/4 teaspoon freshly ground white pepper
3 boxes mini-filo tart shells

Spicy Strawberry Salsa
1 cup diced fresh strawberries
1/2 cup diced hothouse cucumber
1/4 teaspoon finely chopped seeded jalapeno pepper
2 tablespoons strawberry preserves
1 teaspoon seasoned rice vinegar
Flat leaf parsley

Directions
Combine cheese, yogurt, onion and pepper in a medium bowl, mixing well. Place in zip lock plastic bag, snip a corner and pipe mixture into shells or use pastry bag or spoon into shells. Combine salsa ingredients in a bowl. Adjust seasoning to taste. Spoon onto top of filling just before serving. Garnish with parsley. Makes 45 hors d'oeuvres.

Yields
4 servings

Nutrition Facts
Calories 270; Calories from Fat 40; Total Fat 4.5g; Cholesterol 75mg; Total Carbohydrate 9g; Fiber 1g; Protein 49g

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 STRAWBERRY TOWER

Ingredients:

For a sponge cake:

4 eggs

150 g sugar

130 g flour

butter to greese the baking form

Baking dirrections:

Use the above products to bake a sponge cake. (up to 2cm/1inch thin layer), let it cool down. Cut in to bands.

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2 l sour milk

1 1/2 glass sugar

5-6 spoons gelatine

1 package vanilla sugar

Dirrections:

Mix sour milk, sugar, vanilla sugar and melted gelatine. Let it cool a bit (Don't let to become too thick but it also can't be liquid.

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1 kg strawberries

oil to grease the form

Dirrections:

Wash strawberries, cut in halves. Grease the rectangle form with oil. Place the strawberry halves in it, forming flowers on the bottom and rows at the sides.

Final steps:

Pour some sour cream jelly onto the strawberries, then a layer of sponge cake bands, again jelly etc. (2-3 layers of cake). Finish with a jelly layer.

Put in cold place for 1 hour. Then take it out of the form and enjoy!

P.S. The round bowl is also okay

Now, the last secret: I seldom make a sponge cake myself (waste of time and gas) but use the one from the shop (ussually it's a German stuff) or take some kind of bisquits instead.

I'm a fast cooking fan. Can't do anything that takes lots of time and patience So, my recipes are simple ones.

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1 carton plain yogurt

1 cup milk

1/2 cup honey

1  1/2 cups frozen unsweetened strawberries

1/4 cup toasted wheat germ

1/4 tsp almond extract

pinch salt

In two batches, process all ingredients in a blender until smooth.  Pour into chilled glasses.  Serve immediately.

Makes 6

~Enjoy the taste of Summer

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White wine marinated Strawberries  with powder sugar

Ingredients:

1ltr Srawberries

½-1 dl powder sugar

1 bottle white wine (ex. Paul Masson, you get great bottle for salade dressing...)

Clean the berries and put them into bowl with dust sugar. How much do uoy put the sugar , it’s up to You ( and your weight..). Pour the wine and let berries lay 4-5 hours or over the night and voila !

Enjoy with good company and candles !

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Strawberry Bruschetta

Original recipe yield:  12 servings

PREP TIME  10 Min
COOK TIME  5 Min
READY IN  15 Min

INGREDIENTS
24 slices French baguette
1 tablespoon butter, softened
2 cups chopped fresh strawberries
1/4 cup white sugar, or as needed

DIRECTIONS
Preheat your oven's broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a

large baking sheet.

Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece

of toast, then sprinkle sugar over the strawberries.

Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately

NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 115

Total Fat: 2g
Cholesterol: 3mg
Sodium: 193mg
Total Carbs: 21.5g
    Dietary Fiber: 1.5g
Protein: 2.8g

http://allrecipes.com/Recipe/Strawberry-Bruschetta/Detail.aspx

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Strawberry Rhubarb Cream Pie

Original recipe yield: 1 - 9 inch deep dish pie

PREP TIME  15 Min
COOK TIME  1 Hr 
READY IN  1 Hr 15 Min

INGREDIENTS
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb
3 cups halved fresh strawberries
1 recipe pastry for a 9 inch double crust pie
1 egg white

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same

with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam.

Brush egg white on top crust.

Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

NUTRITION INFORMATION
Servings Per Recipe: 10

Amount Per Serving

Calories: 314

Total Fat: 7.8g
Cholesterol: 64mg
Sodium: 119mg
Total Carbs: 59.3g
    Dietary Fiber: 2.8g
Protein: 4.1g

http://allrecipes.com/Recipe/Strawberry-Rhubarb-Cream-Pie/Detail.aspx

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1 1/2 cups sliced hulled strawberries

2 cups plain yogurt

1/2 cup apple juice

2 tbsp  honey

mint springs, for garnish

Combine all ingredients in food processor or blender.  Blend until smooth.  Serve in chilled bowls.  Garnish with mint.

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Nancy, that looks sooooooo yummy. 

And for anyone who does not do dairy, soy yogurt would work too.

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It is that time of year again....I strawberries.

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Strawberry Spread

2 cups strawberries

1/4 cup water

2 tbsp strawberry juice

*1  1/2 tsp arrowroot powder

**1/4 cup brown rice syrup

Cook strawberries in pot with water on low heat for 20 minutes.  Add remaining ingredients, stirring continuously.  Simmer for 20 more minutes.  Chill and serve.

Spread on your favorite bagel, toast, etc & Enjoy

*arrowroot substitute:Arrowroot subsitute: for  1 tbsp Arrowroot, as thickener( substitute  1 tbsp cornstarch)

**Brown Rice Syrup Substitute:  maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) or molasses (substitute 1/2 cup for each cup of brown rice syrup) or barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup) or honey (substitute 3/4 cup honey plus 2 tablespoons liquid for every cup of brown rice syrup)

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Before Mario Batali became a famous t.v. chef my mom & I ate @Po - his tiny eatery in N.Y.'s Greenwich Village - Balsamic vinegar is sweeter than other vinegars including rice vinegar. Clean & slice ripe strawberries & sprinkle w/sugar (white, brown or even honey to your personal taste). Mix gently w/a spoon - when the berries start exuding their juices it is time to drizzle (to taste) the balsamic vinegar (no need to use the expensive stuff) over the fruit -Ear & enjoy this sweet & tart dessert - very unique flavor....

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Good healthy Strawberry Spread Nance; I like the brown rice syrup a lot and it is not so sweet byt still yummy....

Jeffrey, good dressing recipe; I would sweeten with stevia as that is what I always put in my salad dressings for that touch of sweetness.  Your recipe would also be good in Salad Dressings?!? Would you respost it there too?

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