1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/3 cup water
1 cup fresh blueberries
1 cup fresh strawberries, halved (or sliced, if large)
1 cup fresh raspberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Pastry for a double-crust pie (9 inches)
Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
In a large saucepan, combine the sugar, cornstarch, cinnamon desired, salt and water; stir until smooth. Add the blueberries and bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake pie at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
1 cup orange juice
1/2 cup plain yogurt
1 medium ripe banana, sliced and frozen
1/2 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
2 tablespoons toasted wheat germ
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.
1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.
My recipe is quick and simple since it requires no baking or slicing of fresh strawberries. I use frozen ones in plastic containers already sweetened and pick up the angel food cake from the Wal-Mart bakery. You’ll also need strawberry flavored Cool Whip.
Let the berries and Cool Whip thaw. Then in a pretty see-through bowl I put a layer of angel food cake which I have torn into pieces then a layer of strawberries and then a layer of cool whip. I keep doing that until I use up everything, being sure to keep enough Cool Whip to cover the top completely.
I usually use 2 Cool Whips and 1 large frozen strawberry container.