Scrumptious Strawberry Desserts

Scrumptious Strawberry Desserts

May is National Strawberry Month. What better time to enjoy the succulent red berries that provide so much nutrition and taste for so few calories? One cup of fresh strawberries halves provides nearly 150 percent of the recommended daily allowance of Vitamin C and weighs in at about 50 calories.

The first fruit to ripen each spring, strawberries are heralded at festivals across the nation, and scores of farms offer the chance for berry lovers to pick their own basketfuls. But even if you can’t attend a festival or travel to a farm, you will find a plentiful supply at your local grocery store.

Look for berries that are plump and bright red and whose caps are fresh and green. Inspect your berries as soon as you get home to remove any mushy or moldy ones that may have been hiding at the bottom of the basket. But don’t wash them until you’re ready to use them. And remember, the sooner you eat them, the better the taste and the more nutrition they’ll provide.

This week’s reader recipes offer delicious ways to enjoy berries. The first comes from Peggy Rogers of Vienna, W.Va., who uses this super easy Strawberry Freezer Jam to keep delicious berries on hand for her family. "Strawberry picking is so much fun, and the potential for preparing them is staggering, but you have to move quickly to use the berries while they’re fresh," Rogers says. "This jam is a family favorite. It’s so easy to make, and everybody loves it."

The second recipe, submitted by Jan Tomcho of Hinckley, Ohio, is an elegant recipe for Dreamy Russian Cream, a cool and delicious dessert showcasing your favorite berries. "Whenever there’s a family gathering, this recipe takes center stage at our table. It looks beautiful, and tastes even better than it looks. It’s also a great red, white and blue for the Fourth of July!" Tomcho explains.

As always, American Profile looks forward to receiving your favorite family recipes and sharing them with readers across the nation.

Strawberry Freezer Jam - Peggy Rogers, Vienna, W.Va.

• 1 quart ripe strawberries
• 1 1.75-ounce box Sure-Jell
• 4 cups sugar

Slice berries into thin, small pieces and layer in a 2-cup measuring cup, crushing them between layers. If crushed berries don’t measure up to the 2-cup mark, add a little water. Stir berries and sugar together in a bowl. Set aside for 10 minutes. Meanwhile, wash freezer-friendly 1 pint (or smaller) containers to hold the jam and set aside. Boil 3/4 cup water in a medium-size saucepan. Stir in Sure-Jell. Return to boil, stirring constantly, for 1 minute. Add fruit and sugar mixture. Stir for 3 minutes. Ladle hot fruit into containers. Cover immediately with fitted lids. Allow containers to stand for 24 hours at room temperature, then store in freezer for up to one year. Serve jam directly from the freezer, or it will be too thin.

Tips From Our Test Kitchen: This jam also can be served as strawberry sauce from the refrigerator or at room temperature.

Dreamy Russian Cream - Jan Tomcho, Hinckley, Ohio

• 2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 1 pint half-and-half cream
• 1 cup sugar
• 1 16-ounce carton sour cream
• 1 teaspoon vanilla
• 2 cups strawberries, blueberries or peaches

Combine gelatin with cold water and set aside. Heat half and half cream and sugar to the scald stage over medium heat. Remove from heat. Stir gelatin into the cream mixture. Then add sour cream and vanilla. Pour into a 5-cup mold and refrigerate overnight. When set, turn mold onto a large plate. Garnish generously with fruit and serve.

Tips From Our Test Kitchen: For variation, substitute your favorite fruit or berry and try almond extract instead of vanilla.

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