– Scottsdale, AZ, May 19, 2005 — Strawberries are the quintessential harbinger of spring — they’re brilliant, tasty and solid. Indeed, strawberries can clash with oranges as far as vitamin C. The normal berry likewise contains around 200 seeds — each of which contain ellagic corrosive, which indicates guarantee in battling growth and coronary illness.
This formula for Strawberry Almond Fresh from the June/July issue of Cooking Keen magazine (www.CookingSmartMagazine.com) — on newspaper kiosks now — contains four super sustenances: strawberries, almonds, oats and squeezed orange. Almonds are high in monounsaturated fats (the great fats) and in vitamin E, while oats are high in solvent fiber, which brings down cholesterol. Squeezed orange is, obviously, high in vitamin C.
“Be that as it may, the best thing is its taste,” says Cooking Keen Proofreader in-Boss Jill Melton. “On the off chance that you have a plenitude of new picked berries, this fresh is an extraordinary approach to utilize them.” See the formula beneath.
Melton offers these tips for the best strawberries:
• When picking your strawberries, the littler the individual berries, the better.
• Unlike bananas, berries quit maturing the moment they’re picked, so go for the reddest ones you can discover.
• It’s best to utilize berries inside two or three days of procurement, and keep them on the counter rather than in the icebox, as chilling them quiets their flavor.
• To haul out their juices, sprinkle with a little sugar and let them sit for 10 minutes.
• For sheer effortlessness, make a “sugar outside layer” on your berries: Wash them with water, sprinkle with sugar, and eat promptly.
• The best berries can ordinarily be found from April through July. Crisp picked are constantly ideal, yet even those that are mass-delivered are tasty right at this point.
Have additional berries? Sprinkle with sugar to make them pleasant and succulent, then layer them with cubed fluffy cake or pound cake for strawberry shortcake in a glass. On the other hand throw together a high calcium strawberry smoothie by consolidating strawberries, somewhat squeezed orange and vanilla solidified yogurt.
Furthermore, for the best strawberry pie you’ve ever had (Twofold Strawberry Pie), puree 1 measure of strawberries. Heap 5 glasses little new berries in a graham wafer covering or treat hull, shower with the strawberry puree, chill and present with whipped cream. Says Melton, “It tastes more like a strawberry than a strawberry itself. For this one specifically, great tasty strawberries are an absolute necessity.”
Cooking Keen’s Strawberry Almond Fresh
LOW FAT, HIGH FIBER
1/4 glass fragmented almonds
2/3 glass universally handy flour
1/2 glass stuffed cocoa sugar
1/2 glass normal oats
4 1/2 tablespoons chilled margarine, cut into little pieces
6 containers medium strawberries, divided
1/3 container sugar
1/3 container squeezed orange
1 tablespoon cornstarch
1. Preheat stove to 350 degrees F.
2. To get ready streusel, put almonds in a sustenance processor; prepare until almonds are finely ground. Join almonds, flour, cocoa sugar and oats in a bowl. Cut in spread with a baked good blender or your hands until blend looks like coarse dinner.
3. To get ready strawberries, join strawberries and next 3 fixings in a medium bowl; blend well. Spoon strawberry blend into a 11 x 7-inch preparing dish covered with cooking shower. Sprinkle with streusel blend.
4. Prepare at 350 degrees F for 25 minutes or until sauce is thick and bubbly.
Serves 6. Per serving: 311 calories, 76 calories, from fat, 8g fat, 3g soaked fat, 15mg cholesterol, 57g carbs, 4g fiber, 5g protein, 63mg sodium, 60mg calcium, 2mg iron
DIETMATCH: Bring down CARB
Substitute equivalent measures of Splenda Spoonful or Equivalent Sugar Lite for the granulated sugar and cocoa sugar (- 59 calories, – 15 carbs per serving).
ABOUT COOKING Keen MAGAZINE
Cooking Keen magazine is another national shopper distribution for home cooks, which appeared on newspaper kiosks across the nation in January 2005. With a wonderful mix of viable guidance, witty understanding and solid motivation, Cooking Savvy magazine offers awesome nourishment data, shrewd cooking tips and flavorfully sound formulas. Cooking Keen’s extraordinary mark include, DietMatchTM, gives you a chance to modify fixing records — so whether you need your supper to be low-fat, low-carb, without gluten, high in fiber, veggie lover or something else — you can make your dinners fit your eating arrangement. Memberships ($17.95 for 1 year, $24.95 for a long time) are accessible online at www.CookingSmartMagazine.com or by calling 888-881-5861. For more data, contact Jill Melton, Supervisor in-Boss, at 480-237-7100 x303, or through email at editors _at_ CookingSmartMagazine.com.
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