Strawberry Cream Cheese Tart
Crust:
1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into small cubes
1 large egg
1/2 teaspoon vanilla
Rice, uncooked
Filling:
8 ounces reduced-fat cream cheese
1/4 cup sour cream
2 tablespoons extra-fine sugar
1 tablespoon lemon zest
1/2 teaspoon vanilla
1/2 cup strawberry fruit spread
3 teaspoons lemon juice (optional)
1 pound strawberries, halved
Whipped cream, optional
Heat oven to 375 degrees.
To make crust: In food processor, add flour, sugar and salt; pulse until combined. Add butter, egg and vanilla; pulse until combined and crumbly. Lightly flour surface then form dough into ball. Slightly flatten to form thick disc. Wrap dough in plastic wrap; refrigerate 1 hour.
Flour surface then roll dough to 11-inch circle. Place dough in 9-inch tart pan with removeable bottom. With rolling pin, roll over top to trim excess dough around edges. Cover dough with plastic wrap and freeze until firm, about 30 minutes.
Press aluminum foil against crust, covering edges to prevent burning. Fill and distribute uncooked rice evenly. Bake 20 minutes. Cool completely.
To make filling: In medium bowl, beat cream cheese, sour cream, sugar, lemon zest and vanilla until blended and smooth. Spread cheese mixture evenly over crust. Refrigerate 1 hour.
In small bowl, microwave fruit spread and lemon juice, if desired, stirring often. Arrange strawberry halves around tart. Drizzle heated fruit spread over strawberries. Top with whipped cream, if desired.
Apple, Strawberry and Blueberry Salad
Blueberry dressing:
2 cups fresh blueberries
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1/2 cup olive oil
Salt, to taste
Pepper, to taste
Fruit salad:
2 large apples
Two 6-ounce packages lettuce mix
1 pint strawberries, cut in half
1 pint blueberries
1/2 cup pecan halves, toasted
Blueberry dressing
To prepare blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside.
To prepare salad: Cut apples into 1/4-inch thick slices. Using 1 1/2-inch diameter star-shaped cutter, cut apple slices into stars.
Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing.
recipe courtesy Culinary.net
Chocolate and Strawberry Greek Yogurt Bark
3 cups plain non-fat Greek yogurt
1/3 cup honey, plus additional for drizzling, divided
1 teaspoon vanilla
1/4 cup melted dark chocolate
1/2 cup strawberries
1/2 cup dark chocolate chips
In medium bowl, combine Greek yogurt, honey and vanilla.
On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. Freeze at least 3 hours.
Remove from freezer and break into pieces.
recipe courtesy Milk Means More/United Dairy Industry of Michigan
Blueberry Banana Smoothie
1 cup spinach
1/2 cup water
2 tablespoons apple cider vinegar blend
1 tablespoon almond butter
1/2 cup bananas, frozen
1/2 cup blueberries, frozen
1 tablespoon chia seeds
1/4 teaspoon cinnamon, ground
1/4 teaspoon ginger, minced
1/2 cup berry yogurt
Fresh blueberries for garnish
In blender, blend spinach, water, apple cider vinegar, almond butter, frozen bananas, frozen blueberries,
chia seeds, cinnamon, ginger and yogurt until smooth.
Pour into two glasses and garnish with fresh blueberries, if desired.
recipe courtesy Culinary.net
Pecan-Topped Raspberry Cake
3/4 cup granulated sugar, plus 1 tablespoon, divided
1/2 cup unsalted butter, softened
2 eggs
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla
12-ounce bag frozen raspberries
1/2 cup pecans, chopped
1 tablespoon lemon juice
1 teaspoon cinnamon
Whipped cream
Heat oven to 350 degrees.
In bowl, cream 3/4 cup sugar and butter. Add eggs one at a time and continue beating until well incorporated. Add flour, baking powder and vanilla; beat well.
Pour batter evenly into 9- or 10-inch prepared pan.
Place frozen raspberries on top of batter. Sprinkle with pecans, remaining sugar, lemon juice and cinnamon.
Bake about 1 hour. Remove from oven and let cool.
Serve with whipped cream.
recipe courtesy Washington Red Raspberry Commission