- 10 flour tortillas (10")
- Cooking spray
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 2 granny smith apples
- 1 lemon
- 1 cup finely diced melon (your favorite variety) or kiwi
- 1 lb strawberries
- ½ lb raspberries
- 4 tablespoons preserves (I used raspberry)
Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.
Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Allow to sit at room temperature at least 15 minutes before serving.
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Roasted Pears with Strawberry Relish
1 (16-ounce) can whole-berry cranberry sauce
2/3 cup (about 10 ounces) frozen whole strawberries, cut in half
1/2 cup chopped toasted pecans
1 tablespoon chopped crystallized ginger
1 teaspoon grated orange zest 4 firm, ripe pears
1 tablespoon melted butter
To make Strawberry Relish, in microwave, heat cranberry sauce in large Pyrex bowl for 2 minutes on high power, or heat in saucepan over low heat until warm. Stir in strawberries, pecans, ginger and orange zest. Keep warm.
Peel pears; cut in half. With spoon, scoop out seeds and enough flesh to make a large cavity.
Place pears on baking sheet, cut side up, and brush with butter. Turn pears over and brush with butter again.
Place under broiler until pears start to brown; turn pears over with spatula and broil cut sides until they start to brown, about 4 minutes on each side.
Fill cavity of each pear half with 1/4 cup Strawberry Relish.
Nutritional Information Nutrition Information Per Serving: 204 calories; 7 g fat; 4 mg cholesterol; 14 mg sodium; 38 g carbohydrate; 4 g fiber; 1 g protein Makes 8 servings
Brought to you by the California Strawberry Comission
1 cup sifted cake flour
1-1/2 cups Splenda
1/2 tsp salt
12 egg whites
1 tbsp water
1 tsp vanilla extract
1 tsp cream of tartar
2 pints fresh strawberries
1/4 teaspoon orange zest
1/3 cup water
No-calorie sweetener to taste
Optional toppings: Light whipped cream or a scoop of vanilla ice cream
For the cake: Preheat oven to 350 degrees. Sift flour, salt, cream of tartar and Splenda together. In a separate bowl, beat egg whites, water, and vanilla until soft peaks form. Gently fold dry ingredients into whipped egg whites. Fold until just incorporated. Carefully pour batter into an UN-greased 10 inch tube pan. Bake for 35 – 40 minutes or until golden brown and a toothpick in the center comes out clean. Completely cool before serving (cake will dry out if you cut into it too soon). Wrap individual slices in plastic wrap and store in the fridge or freezer for easy portion control.
For the strawberries: Combine fruit, zest, and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Add sweetener to taste if it’s still not sweet enough for you. Serve hot or room temperature. Store in the fridge in a tightly sealed container.
To serve: Cut the cooled cake into 12 slices. Plate a slice and top with stewed strawberries. Top with light whipped cream topping or a scoop of vanilla ice cream and a candle if you’re celebrating a birthday (like me)!
Total Fat: 0g
Total Carbs: 17g
Dietary Fiber: 1g
Brought to you by : The Skinny on Low Cal.com
Strawberry Vanilla Pancakes
"Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup."
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 tablespoons vanilla extract
- 1 cup chopped fresh strawberries
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Brought to you by allrecipies.com