Strawberries

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Topping1 – 1 1/2 cups Dannon low-fat vanilla yogurt

Place a non – terry-cloth dish towel or double-layer cheesecloth inside a colander. Spoon the yogurt onto the dishcloth and let drain for about three to four hours.

Serve immediately or refrigerate in a plastic container.

Shortly before serving prepare the strawberries: 1 quart strawberries — hulled and sliced1 tablespoon sugar

Stir and refrigerate.

Assembly: shortcake bottom, strawberries, shortcake top, strawberries, and drained yogurt on top. Yields 7-8 shortcakes.

Strawberry Spinach Salad 4 cups garden-grown baby-spinach leaves 1/2 cup daikon (white) radish (or any mild radish)—first halved and then cut into thin slices 1 cup fresh ripe strawberries — cored and halved 1/2 cup Asian mung bean sprouts 1 tablespoon sesame seeds

Ginger Vinaigrette

1/4 cup freshly squeezed lime juice
 2 tablespoons ginger root — peeled and coarsely chopped
 1 tablespoon sesame or canola oil
1 teaspoon champagne vinegar or white-wine vinegar
1 tablespoon honey
 dash salt
 dash cayenne
 1/4 cup nonfat (or low fat) yogurt

Wash the spinach, drain, and roll up in a dish towel to dry. Toast the sesame seeds in a dry skillet on medium-high heat, shaking the pan for about 60 seconds. Set aside. Assemble the rest of the salad in a large bowl. In a blender, mix the dressing well. Strain the dressing if there are strands of ginger, then stir in yogurt. In a mixing bowl, whisk the yogurt dressing together. Toss with the salad and sprinkle with the sesame seeds. Serve immediately.

Strawberry Bread

This is a good recipe to use up overripe or mushy strawberries. Frozen strawberries can be used in this recipe if they're defrosted first.

2 eggs — or 1 egg and 2 egg whites
 1/4 cup sugar
 2 tablespoons real maple syrup or honey
 1 teaspoon vanilla
 1/3 cup mild oil — such as canola or sunflower (1/4 cup oil can be used if preferred)
 2 teaspoons cinnamon
 1 cup (8 oz) fresh, ripe strawberries — hulled and mashed well into a sauce
 1 3/4 cups plus 1 tablespoon sifted whole-wheat pastry flour
 1/2 teaspoon baking soda
 1 1/2 teaspoons baking powder
 2 tablespoons sliced almonds (optional)

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