| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg01 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Sliced strawberries |
| 6 |
tb |
Cornstarch |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
ts |
Grated lemon zest |
| 1 |
c |
Whipped cream or yogurt |
|
|
(make sure it is cold) |
INSTRUCTIONS
Preparation time: 20 minutes, plus time to chill Yield: 4 to 6 servings
Note: You can use fresh or frozen/defrosted strawberries with equally fine
results.
1) Place the strawberries in a medium-sized saucepan. Cover and cook over
medium heat for 5 to 8 minutes until it looks like soup. Set aside.
2) In another saucepan, combine cornstarch, sugar, and lemon juice. Whisk
until uniform.
3) Add the hot strawberry mixture to the second saucepan, whisking
constantly. Cook over medium heat, stirring constantly until thick. This
should take about 5 minutes. Stir in the lemon zest.
4) Transfer to a bowl and cool to room temperature. Puree until smooth in a
food processor or blender and return to the bowl. Chill until cold.
5) Fold in the cold whipped cream or yogurt, and serve.
www.molliekatzen.com 2/99
Recipe by: Adapted from "The Enchanted Broccoli Forest"
Converted by MM_Buster v2.0l.
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