Strawberry Sauces

Strawberries with Lemon Cream
1 pint fresh strawberries, sliced
1 tablespoon sugar
1 cup light whipped topping
2 cartons (8 ounces each) nonfat lemon yogurt
1 tablespoon grated lemon peel

Place strawberries in a medium bowl; sprinkle with sugar. In another bowl, fold whipped topping into yogurt; add lemon peel. To serve, layer strawberries and yogurt mixture in four parfait glasses. Yields 4 servings.

Dipped Strawberries
1 quart medium fresh strawberries (with stems)
1-2/3 cups (10 oz) vanilla baking chips
2 tablespoon shortening, divided
1 cup (6 oz) semisweet chocolate chips

Wash strawberries and gently pat until completely dry. In a microwave or double boiler, melt vanilla chips and 1 tablespoon shortening. Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined tray or baking sheet; refrigerate for 30 minutes or until set. Melt chocolate chips and remaining shortening. Dip each strawberry until one-third is coated. Return to tray; refrigerate for 30 minutes or until set. Yield 2-1/2 to 3 dozen.

Fresh Strawberry Sauce
1 cup sliced fresh strawberries
1 tablespoon sugar
¾ teaspoon cornstarch
1/8 teaspoon almond extract
Ice cream or angel food cake

Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set strawberries aside. Add water to juice to measure ½ cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in almond extract. Pour over strawberries; fold gently. Chill. Serve over ice cream or angel food cake. Yields ¾ cup.

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2713 Hayner Road, Janesville, WI 53548 · (608) 757-1200
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