Strawberries will be available on a first come first serve basis
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 36 servings
3 dozen large fresh strawberries
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
1 filled strawberry (calculated without chocolate) equals 41 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 26 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.
Tips on How to Pick Strawberries
REMEMBER TO PICK ONLY RED ONES
Grasp the stem just above the berry between the forefinger and the thumbnail and pull with a slight twisting motion.
With the stem broken about one-half inch from the berry, allow it to roll into the palm of your hand.
Repeat these operations using both hands until each holds 3 or 4 berries.
Carefully place - don't throw - the fruit into your containers. Repeat the picking process with both hands.
Don't overfill your containers or try to pack the berries down
TOTAL TIME: Prep: 20 min. + cooling Bake: 15 min. + chilling
MAKES: 6-8 servings
1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Fresh mint, optional
1 serving (1 slice) equals 264 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 125 mg sodium, 49 g carbohydrate, 2 g fiber, 2 g protein.
Heavenly Filled Strawberries
Easy Fresh Strawberry Pie
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.
Yield: 6-8 servings.
TEST KITCHEN TIP Sue often uses whole fresh strawberries and arranges them pointed side up in the pastry shell for a different presentation. It also is a time-saver because she doesn't have to slice the berries.
Originally published as Strawberry Pie in Test Kitchen Favorites 2004 2005, p280
Tips and Recipes
1. Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open.
2. In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving.
Yield: 3 dozen.Originally published as Heavenly Filled Strawberries in Country Woman June/July 2010, p6