Fresh Strawberries – Sweet, Healthy & Delicious
These healthy and delicious berries are low in calories and simply taste good! Check out these cool nutritional facts, tips for handling strawberries, and yummy fresh strawberry recipes!
 

Strawberry Nutrition – 6 Good Reasons to Eat Fresh Strawberries
* Fresh Strawberries are Low in Calories (approx. 45 calories per cup)
* Fresh Strawberries are Low in Fat.
* Fresh Strawberries are Low in Sodium
* Fresh Strawberries are a Good Source of Vitamin C (approx. 141% RDA) which helps to boost the immune system, and promote healthy skin and hair.
* Fresh Strawberries give you a Good Dose of Fiber.
* Fresh Strawberries can help Whiten Teeth!


Tips for Handling Strawberries
* Choosing Strawberries at the Market:
- Ripe strawberries should be bold red, shiny and firm with the green cap attached
- Fresh and Ripe Strawberries should be dry to touch and free of any traces of mold
* Strawberry Storage:
- Store fresh strawberries in the refrigerator unwashed, and in an open container – preferably a paper bag. Will store and last for a few days.
* Cleaning:
- Wash strawberries well before eating under running water – especially if not organic or locally purchased.


Fresh Strawberry Recipes

Fresh Strawberry & Rhubarb Pie
This delicious and easy pie recipe is from 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

Make pastry for a 9 inch, 2 crust pie

For the filling mix together:
1 1/3 cup sugar
6 Tbsp. flour

Then mix the above very lightly with:
2 cups finely cut rhubarb
2 cups fresh strawberries

Pour into pastry lined pie pan. Dot with 1 1/3 Tbsp. butter.
Cover the filling with the top crust and make a few slits across the top.
Sprinkle with sugar.
Bake until crust is nicely browned and juice begins to bubble through slits.
Serve slightly warm. Bake at 425 degrees for 40-50 minutes.

Fresh Strawberry Pizza
This recipe is from Teresa Johnson. You can use non-fat cream cheese and low fat eagle brand to bring the calorie count down a little or just go for it and enjoy it!  The crust can be prepared ahead of time.  Prepare the pizza and cool for three hours or until set in the refrigerator before serving.  Enjoy!

1 cup all purpose flour
1 stick of margarine or butter softened
¼ cup powdered sugar

Mix just until the dry ingredients are incorporated and pat onto a lightly greased pizza pan.  Bake at 350 degrees 10 to 15 minutes  cool

1-8oz package cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice

Mix-pour onto cool pizza crust

1 cup granulated sugar
4 tablespoons cornstarch
3 tablespoons strawberry jello
1 cup water

Cook until thick.  Place the saucepan in cold water until the mixture is cool.
Add 1 quart sliced fresh strawberries, then pour this mixture over cream cheese mixture.
Refrigerate immediately until set, about three hours.
Top with cool whip or fresh whipped cream right before serving.  For garnish, place a large fresh strawberry with the stem attached on top.


Strawberry Ice Cream
This recipe is by Sherry Monahan, as featured in her book ‘Taste of Tombstone - A Hearty Helping of History’. To read more abut her book and see more recipes – Click Here. 

2 cups sugar
1 pt. milk
1 tsp. cornstarch
1 egg, beaten well
1 qt. heavy cream
2 cups strawberries, pureed
1 tsp. vanilla

Heat sugar, milk, cornstarch, and egg in a large saucepan over medium low heat. Stir to combine, and cook until cornstarch has dissolved; let cool. Once cooled, add the cream, vanilla, and strawberry puree. Freeze according to ice cream machine instructions. Makes 4 quarts.