| 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 <kathyrogers@EARTHLINK.NET> on Sep
11, 1997
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