Name: Strawberries with Raspberry Sauce
Ingredients: 1 pt Fresh strawberries; 1/2 pt Fresh raspberries; Superfine sugar to taste

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	pt	Fresh strawberries
1/2	pt	Fresh raspberries
		Superfine sugar to taste

INSTRUCTIONS

This is from the Dean Ornish _Eat More, Weigh Less_ (yeah, right) cookbook.
It's good. It's intended to be a dessert unto itself, but being a sinner, I
think it goes well over ice cream or pound cake, too. Only the low fat
varieties, of course.... (cough) ;)
Stem the strawberries and place in a serving bowl (I also halve the
strawberries, mostly because the berries we get in the markets here are so
huge). Puree the raspberries in a blender or food processor with as much
sugar as you need to sweeten them to taste. Strain to remove the seeds and
pour over the strawberries. Set aside at room temperature for a half hour
before serving. (I put them in the refrigerator for a couple of hours after
giving them a slight smoosh with a potato masher.)
Posted to EAT-L Digest  by Kathy Rogers <[email protected]> on Sep
11, 1997

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