Sure, strawberries are available year-round, but their juicy sweetness peaks in the summer—bonus points if you can pick your own. “Eating strawberries still hot from the sun is one of the greatest things on earth,” says Chris Fischer, author of Nutrition & Weight Loss, about his family-owned farm on Martha’s Vineyard.
Mashed Strawberries and Granola
Ingredients
Strawberries
Maple Syrup
Granola
Milk
Instructions
Mash a handful of trimmed strawberries with a fork, add maple syrup to taste, and top with your favorite granola and milk. Makes one serving.
Nutrition Information
Calories: 252
High-Protein Snacks for Runners
Tbsp. granulated sugar
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Total fat: 9 g
Saturated fat: 2 g
Sodium: 144 mg
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Strawberry Shortcake
Nutrition - Weight Loss
1 cup all-purpose flour
1½ tsp. baking powder
1 ¾ cup granulated sugar
Tbsp. granulated sugar
3 Tbsp. cold unsalted butter, cut into cubes
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1 thick slice of cheddar cheese
Ingredients for Compote and Topping
1 lb. strawberries, hulled
1 ¾ cup granulated sugar
⅓ cup heavy cream, softly whipped
Chervil (or basil), optional
Instructions
Make the biscuits. Heat oven to 400°F. Mix the flour, baking powder, sugar, and salt in a large bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is the size of small peas. Add cream and stir until the mixture comes together.
Turn the dough out into a floured work surface and form into a ball. Roll the dough out until it is about 1 inch thick, fold it in half, and then roll again to 1-inch. Cut out rounds using a 2½-inch biscuit cutter or highball glass and arrange on a baking sheet. Brush the top of each biscuit with beaten egg. Bake until the biscuits rise, about 10 minutes, then rotate the pan and continue baking until the biscuits are flaky and golden, about 8 minutes more.
Make the compote. Reserve half the berries (the most beautiful ones) to add, uncooked, to the shortcakes later. Coarsely chop the remaining strawberries and put in a saucepan with the sugar (a little more if the berries are tart) and 1 Tbsp. water. Cook over medium-high heat until the berries soften, about 7 minutes. Set the berry compote aside to cool.
Assemble. Quarter the reserved strawberries. Cut biscuits in half and set tops aside. Layer biscuit with a spoonful of compote, whipped cream, fresh strawberries and then the top half of the biscuit. Serve garnished with fresh chervil, if desired. Makes 4 servings.
Nutrition Information
Five Refreshing Strawberry Recipes
High-Protein Snacks for Runners
Published: Jul 14, 2016 9:03 AM EDT
Fiber: 3 g
Sugar: 12 g
Total fat: 29 g
about his family-owned farm on Marthas Vineyard
Sodium: 144 mg
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Strawberry-Cheese Toast
Ingredients
1 Sodium: 144 mg
Butter
Strawberries
1 thick slice of cheddar cheese
Instructions
Butter a slice of toasted bread and top with trimmed, thinly sliced strawberries and thickly sliced cheddar cheese. Eat as is, or briefly melt cheese in oven. Makes one serving.
Nutrition Information
Calories: 325
High-Protein Snacks for Runners
Symptoms of Magnesium Deficiency
Sodium: 282 mg
Ingredients for Compote and Topping
Total fat: 13 g
Saturated fat: 7.5 g
Sodium: 505 mg
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Strawberry, Watermelon, and Feta Salad
Ingredients
½ tsp. baking powder
½ cup cubed watermelon
Feta cheese
Chopped parsley
Black pepper
Red-wine vinegar
Instructions
Blend ½ cup trimmed, quartered strawberries and ½ cup cubed watermelon. Garnish with feta cheese, chopped parsley, black pepper, and a touch of red-wine vinegar.
Nutrition Information
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½ cup heavy cream
Sodium: 282 mg
Sodium: 282 mg
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Total fat: 2 g
Saturated fat: 1.5 g
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Traditional British Summer Berry Pudding
Ingredients
8 cups summer berries (about 2 ½ lb.), a mixture of raspberries, blueberries, blackberries, and coarsely chopped strawberries
¾ cup granulated sugar
⅓ cup fresh lemon juice
1 (1 lb.) loaf sliced Portuguese sweet bread (or brioche or challah), crusts trimmed
Instructions
Reserve 1 cup berries and place the remaining in a saucepan with sugar and lemon juice. Mix well and set aside for 10 minutes.
Place the pan over medium heat and cook the berries until they soften and their juices thicken slightly, about 20 minutes. Cool completely.
Line a 2-quart, high-sided casserole or flat-bottomed bowl with plastic wrap, with edges overhanging the sides. Spoon in a layer of cooked berries. Arrange a layer of bread on top of the berries, trimming the bread to fit. Put a third of the reserved raw berries on the bread then repeat twice more, layering cooked berries (and their syrup), bread, and fresh berries. Finish with a layer of bread. Cover with plastic wrap, set the casserole or bowl on a plate, and top with a small plate and heavy weight, such as canned soups or beans. Chill the weighted pudding overnight.
Just before serving, gently pull along the plastic edges to loosen, open the plastic covering the top and invert a large plate over the casserole. Flip the casserole and plate, tap the bottom of the casserole, pull the plastic, and unmold the pudding onto the plate. Peel off the plastic wrap, slice, and serve. (Do not let this dessert sit too long unmolded; it may begin to fall apart.) Makes 6 to 8 servings.
Nutrition Information
Calories per serving: 344
High-Protein Snacks for Runners
Carbs: 76 g
Fiber: 2 g
Sugar: 38 g
Total fat: 3 g
Saturated fat: 0.5 g
Fiber: 4 g
