Grocery stores and farm stands carry strawberries year-round but Spring and Summer are the peak seasons for locally grown strawberries. Strawberries often taste better and they’re priced better now. Choose fully ripe strawberries that are shiny, deep red and have well-attached bright green caps. Use them as soon as possible after purchase for ultimate freshness because strawberries do not continue to ripen after they’re picked.
Health Benefits of Strawberries
Strawberries are naturally sweet and one of the world’s most nutrient-rich foods, according to the American Heart Association. They are full of antioxidants, which can help prevent heart disease. Research suggests that antioxidants may lower LDL (“bad”) cholesterol, thus reducing plaque buildup in the artery walls. Strawberries are also a great source of vitamin C, potassium and fiber.
Low Fat Strawberry Shortcake Parfait
www.pottstownmemorial.com new web cooking video features Health eCooking Chef Danni Bleil showing you how to make a low fat Strawberry Shortcake Parfait using a rich custard and store-bought angel food cake. The trick is using low-fat vanilla yogurt, which loses all the fat and calories in a traditional parfait. Angel food cake is lower in fat than most cakes because it’s made with egg whites. An egg white has 20 calories and a whole egg has 75.
Low Fat Strawberry Shortcake Parfait Recipe
This recipe is heart healthy.
Yield: 4 servings
1 pint strawberries, hulled, cut into large chunks
1 tsp honey
1 Tbsp sugar, divided
1 cup Greek vanilla yogurt or low-fat vanilla yogurt*
1/4 teaspoon lemon zest
1/2 store-bought angel food cake, cubed
fresh mint leaves, optional
*Thick Custard-Style Yogurt
Place a strainer in a medium bowl. Set cheesecloth in strainer and spoon yogurt on top of the cheesecloth. Wrap the cheesecloth over yogurt and refrigerate overnight to create thick custard-style yogurt.
Toss berries with honey and 2 teaspoons sugar. Cover and chill for 30 minutes to an
hour. (The berries, sugar and honey will create a syrup.)
Mix yogurt with remaining teaspoon of sugar and lemon zest.
Build shortcakes in parfait glasses or tumblers using a few cubes of angel food cake for bottom layer, followed by 2 tablespoons of yogurt mixture, then 1 tablespoon of strawberries. Repeat process to make another layer. Dollop any leftover yogurt mixture on top, and garnish with fresh mint leaves.
Nutrition Facts (per serving): Calories: 294; Fat: 1g; Saturated Fat: 1g; Cholesterol: 4mg;
Sodium: 524mg; Carbohydrates: 64g; Fiber: 2g; Protein: 8g
Go to www.pottstownmemorial.com, click Eat Right with Health eCooking™ Recipes
Note: Recipes are supplied by third parties. Always check for food allergies or with your doctor if you are unsure about a recipe. WZAR TV is not responsible for any products of this article.
